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RAIMONDO GAGLIO

Pubblicazioni

Data Titolo Tipologia Scheda
2020 Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread Articolo in rivista Vai
2020 Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions Articolo in rivista Vai
2019 Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi” Articolo in rivista Vai
2019 Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads Articolo in rivista Vai
2019 Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica Articolo in rivista Vai
2019 Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities Articolo in rivista Vai
2019 Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder Abstract in atti di convegno pubblicato in volume Vai
2019 Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain Abstract in atti di convegno pubblicato in volume Vai
2019 Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder Abstract in atti di convegno pubblicato in volume Vai
2019 Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese Articolo in rivista Vai
2019 Microbiological profile and bioactive properties of insect powders used in food and feed formulations Articolo in rivista Vai
2019 Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form Articolo in rivista Vai
2019 Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet Articolo in rivista Vai
2019 Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy Articolo in rivista Vai
2019 Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics Articolo in rivista Vai
2019 Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations Articolo in rivista Vai
2019 Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums Articolo in rivista Vai
2019 Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt Articolo in rivista Vai
2019 L’idromele e lo spiritu ré fascitrari, l’uso antico del miele fermentato Articolo in rivista Vai
2019 Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics Articolo in rivista Vai
2019 Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy Articolo in rivista Vai
2018 Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production Articolo in rivista Vai
2018 Survey of antibiotic resistance of Pseudomonas isolated from fresh cut red chicory (Cichorium intybus L., Asteraceae) Articolo in rivista Vai
2018 Yeasts and moulds contaminants of food ice cubes and their survival in different drinks Articolo in rivista Vai
2018 Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina Articolo in rivista Vai
2018 Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes Articolo in rivista Vai
2018 Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità Proceedings (TIPOLOGIA NON ATTIVA) Vai
2018 Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk Proceedings (TIPOLOGIA NON ATTIVA) Vai
2018 Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici Articolo in rivista Vai
2018 Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) Articolo in rivista Vai
2018 Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily Articolo in rivista Vai
2017 Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) Articolo in rivista Vai
2017 Studio retrospettivo sulla qualità igienico-sanitaria delle ricotte prodotte in Sicilia Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses Articolo in rivista Vai
2017 Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives Articolo in rivista Vai
2017 Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Effect of the wooden vats on traditional cheese characteristics Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Effects of irrigation treatments on the quality of table olives produced with the Greek-style process Articolo in rivista Vai
2017 Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity Articolo in rivista Vai
2017 Aspetti igienico-sanitari dei prodotti vegetali di IV gamma Articolo in rivista Vai
2017 Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils Articolo in rivista Vai
2017 Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems Articolo in rivista Vai
2017 Microorganisms of food ice cubes and their transfer to drinks Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Microbial diversity of traditional Sicilian cheeses Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks Articolo in rivista Vai
2016 Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation Articolo in rivista Vai
2016 Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines Articolo in rivista Vai
2016 The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine Articolo in rivista Vai
2016 Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking Articolo in rivista Vai
2016 Valorization of indigenous dairy cattle breed through salami production Articolo in rivista Vai
2016 Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses Articolo in rivista Vai
2016 Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms Articolo in rivista Vai
2016 A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production Articolo in rivista Vai
2016 In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making Articolo in rivista Vai
2015 Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani Proceedings (TIPOLOGIA NON ATTIVA) Vai
2015 The migratory birds: novel ecological niche of fungal diversity? Proceedings (TIPOLOGIA NON ATTIVA) Vai
2015 An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum Proceedings (TIPOLOGIA NON ATTIVA) Vai
2015 The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese Proceedings (TIPOLOGIA NON ATTIVA) Vai
2015 Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses Articolo in rivista Vai
2015 The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening Articolo in rivista Vai
2014 In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. Articolo in rivista Vai
2014 Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains Articolo in rivista Vai
2014 Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese Proceedings (TIPOLOGIA NON ATTIVA) Vai
2014 APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE Proceedings (TIPOLOGIA NON ATTIVA) Vai
2014 Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese Articolo in rivista Vai
2014 PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK Proceedings (TIPOLOGIA NON ATTIVA) Vai
2013 Diversity and technological potential of lactic acid bacteria of wheat flours Articolo in rivista Vai
2013 Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. Articolo in rivista Vai
2013 Microbial interactions in food model systems: In situ antilisterial activity of mundticin KS producing strains Proceedings (TIPOLOGIA NON ATTIVA) Vai
2013 Il vino e la fermentazione alcolica Capitolo o Saggio Vai
2013 Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese Proceedings (TIPOLOGIA NON ATTIVA) Vai