Zobrazeno 1 - 10
of 150
pro vyhledávání: '"ANDREA OSIMANI"'
Autor:
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatjana Kalevska, Tanja Stojanovska, Joanna Harasym, Federica Cardinali, Agnieszka Orkusz, Vesna Milanović, Cristiana Garofalo, Alessio Bonifazi, Lucia Aquilanti, Andrea Osimani
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37548- (2024)
Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in microbial diversity and represent potential sources of pro-technological microorganisms. This study aimed to characterize these sausages from three different pro
Externí odkaz:
https://doaj.org/article/dd154334afb2410c88657d633bee0242
Autor:
Cristiana Garofalo, Cristiana Cesaro, Vesna Milanović, Luca Belleggia, Tullia Matricardi, Andrea Osimani, Lucia Aquilanti, Federica Cardinali, Giorgia Rampanti, Serena Simoni, Carla Vignaroli, Andrea Brenciani, Marina Pasquini, Maria Federica Trombetta
Publikováno v:
PLoS ONE, Vol 19, Iss 1, p e0296098 (2024)
The presence of carbapenem-resistant bacteria and carbapenem resistance genes (CRGs) in livestock is increasing. To evaluate the presence of carbapenemase-producing Enterobacteriaceae (CPE) and the main CRGs along swine food chains of the Marche Regi
Externí odkaz:
https://doaj.org/article/735b2668c7cb49f38da6fca95983f9cb
Autor:
Giorgia Rampanti, Andrea Cantarini, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Lucia Aquilanti, Andrea Osimani
Publikováno v:
Foods, Vol 13, Iss 7, p 1115 (2024)
Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic aci
Externí odkaz:
https://doaj.org/article/b3a8166f5f98483aa60250347ac7ce88
Autor:
Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti
Publikováno v:
Foods, Vol 13, Iss 3, p 460 (2024)
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, A
Externí odkaz:
https://doaj.org/article/04c0c6aebe784cc1aa1dd87fa249940f
Autor:
Antonietta Maoloni, Federica Cardinali, Vesna Milanović, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, Ilario Ferrocino, Giorgia Rampanti, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti
Publikováno v:
Molecules, Vol 28, Iss 20, p 7207 (2023)
Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and se
Externí odkaz:
https://doaj.org/article/1f3c591dc1794f048e873470a60ddd20
Autor:
Maryem Kraouia, Ancuta Nartea, Antonietta Maoloni, Andrea Osimani, Cristiana Garofalo, Benedetta Fanesi, Lama Ismaiel, Lucia Aquilanti, Deborah Pacetti
Publikováno v:
Molecules, Vol 28, Iss 12, p 4741 (2023)
Sea fennel (Crithmum maritimum L.) is a perennial, strongly aromatic herb that has been used since ancient times in cuisine and folk medicine due to its renowned properties. Recently described as a “cash” crop, sea fennel is an ideal candidate fo
Externí odkaz:
https://doaj.org/article/a1b21323f415452da3cfcda563143622
Autor:
Matteo Zarantoniello, Basilio Randazzo, Valentina Nozzi, Cristina Truzzi, Elisabetta Giorgini, Gloriana Cardinaletti, Lorenzo Freddi, Stefano Ratti, Federico Girolametti, Andrea Osimani, Valentina Notarstefano, Vesna Milanović, Paola Riolo, Nunzio Isidoro, Francesca Tulli, Giorgia Gioacchini, Ike Olivotto
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Over the last years, the potential use of Black Soldier Fly meal (BSF) as a new and sustainable aquafeed ingredient has been largely explored in several fish species. However, only fragmentary information is available about the use of BSF me
Externí odkaz:
https://doaj.org/article/ffb846a915c24513af901e9e0c055c2e
Autor:
Giorgia Rampanti, Luca Belleggia, Federica Cardinali, Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Ilario Ferrocino, Lucia Aquilanti
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 219 (2023)
Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L. (control) were assayed for small-scale manufacturing
Externí odkaz:
https://doaj.org/article/2418f7490d6341949aca962cc94073aa
Autor:
Giorgia Rampanti, Ilario Ferrocino, Joanna Harasym, Roberta Foligni, Federica Cardinali, Agnieszka Orkusz, Vesna Milanović, Irene Franciosa, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Andrea Osimani, Lucia Aquilanti
Publikováno v:
Foods, Vol 12, Iss 1, p 169 (2022)
Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the microbiota
Externí odkaz:
https://doaj.org/article/81d89cc935fd471d846ac272d3a4e5da
Publikováno v:
Microorganisms, Vol 10, Iss 10, p 2069 (2022)
Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga-based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which
Externí odkaz:
https://doaj.org/article/f93ae16e474743e5880c5d88a02cdba9