537 results on '"Moschetti, Giancarlo"'
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2. Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives
3. The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase
4. Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads
5. Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
6. Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols
7. Impact of two new non-conventional yeasts, Candidaoleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma
8. The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process
9. Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain
10. A novel microbiological approach to impact the aromatic composition of sour loquat beer
11. Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
12. Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage
13. Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health
14. Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products
15. Technological Affinity Index for Interaction between Lactic Acid Bacteria and Saccharomyces Cerevisiae Strains to Modulate the Fruity and Floreal Aroma of Catarratto Wines
16. Valorisation of Dairy Wastes Through Kefir Grain Production
17. Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives
18. Yeasts in Birds
19. Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts
20. Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems
21. Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation
22. Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese
23. Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields
24. The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta
25. Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
26. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily
27. Effects of irrigation treatments on the quality of table olives produced with the Greek-style process
28. Impact of Innovative Agricultural Practices of Carbon Sequestration on Soil Microbial Community
29. Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese
30. Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
31. Hygienic characteristics of radishes grown in soil contaminated with Stenotrophomonas maltophilia
32. Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level
33. Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus
34. Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production
35. In situ polymerization of soil organic matter by oxidative biomimetic catalysis
36. Antagonism of Bacillus subtilis strain AG1 against vine wood fungal pathogens
37. Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities
38. Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines
39. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production
40. Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from “Vastedda della valle del Belìce” cheeses
41. NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes
42. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation
43. Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61
44. Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”
45. Filamentous Fungi Transported by Birds During Migration Across the Mediterranean Sea
46. Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens
47. Female-biased sex ratios and biometrics of Ruffs Philomachus pugnax migrating through southern Italy in spring
48. Response to salinity stress of Rhizobium leguminosarum bv. viciae strains in the presence of different legume host plants
49. Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
50. Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area
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