Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Barbara Bonvini"'
Publikováno v:
Energies, Vol 17, Iss 3, p 610 (2024)
Energy management systems (EMSs) play a central role in improving the performance of microgrids by ensuring their efficient operation while minimizing operational costs and environmental impacts. This paper presents a comprehensive study of mixed int
Externí odkaz:
https://doaj.org/article/5ea866d27386401f9e1c59c1b1bce29f
Autor:
Miriam Zago, Barbara Bonvini, Lia Rossetti, Giorgia Fergonzi, Flavio Tidona, Giorgio Giraffa, Domenico Carminati
Publikováno v:
Dairy, Vol 3, Iss 4, Pp 700-709 (2022)
The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the first milking, according to European and Consortium regulations. Low-temperature storage con
Externí odkaz:
https://doaj.org/article/1b8567c05dde43d8b93d4ee77adc0c94
Autor:
Domenico Carminati, Barbara Bonvini, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Flavio Tidona, Monica Mariut, Fabio Abeni, Miriam Zago, Giorgio Giraffa
Publikováno v:
Foods, Vol 12, Iss 9, p 1880 (2023)
The growth of clostridial spores during ripening leads to late blowing (LB), which is the main cause of spoilage in Grana Padano Protected Designation of Origin (PDO) cheese and other hard, long-ripened cheeses such as Provolone, Comté, and similar
Externí odkaz:
https://doaj.org/article/126d085cc7324c0f938fcc6c968ef3ab
Autor:
Miriam Zago, Lucia Massimiliano, Barbara Bonvini, Giuseppe Penna, Giorgio Giraffa, Maria Rescigno
Publikováno v:
PLoS ONE, Vol 16, Iss 1, p e0245903 (2021)
Lactobacillus helveticus carries many properties such as the ability to survive gastrointestinal transit, modulate the host immune response, accumulate biopeptides in milk, and adhere to the epithelial cells that could contribute to improving host he
Externí odkaz:
https://doaj.org/article/967ebba865614a598f63930d8c769ae3
Autor:
Barbara Lanza, Miriam Zago, Sara Di Marco, Giuseppina Di Loreto, Martina Cellini, Flavio Tidona, Barbara Bonvini, Martina Bacceli, Nicola Simone
Publikováno v:
Fermentation, Vol 6, Iss 4, p 126 (2020)
In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic te
Externí odkaz:
https://doaj.org/article/2cc521c2bb414b18abcad84bf59c3d49
Publikováno v:
2022 AEIT International Annual Conference (AEIT).
Autor:
Federico Delfino, Barbara Bonvini, Giovanni Bianco, Paola Laiolo, Stefano Bracco, Giorgio Piazza
Publikováno v:
Sustainability
Volume 13
Issue 16
Sustainability, Vol 13, Iss 8789, p 8789 (2021)
Volume 13
Issue 16
Sustainability, Vol 13, Iss 8789, p 8789 (2021)
As reported in the “Clean energy for all Europeans package” set by the EU, a sustainable transition from fossil fuels towards cleaner energy is necessary to improve the quality of life of citizens and the livability in cities. The exploitation of
Autor:
Flavio Tidona, Domenico Carminati, Elene Kakabadze, Giorgio Giraffa, Irakli Janashia, Lia Rossetti, Barbara Bonvini, Nino Grdzelishvili, Miriam Zago, Nina Chanishvili
Publikováno v:
FEMS Microbiology Letters. 368
Artisanal products support the conservation of the indigenous biodiversity of food microbiomes, although they do not always comply to quality and hygienic requirements for the dairy industry. This study describes the development of an autochthonous s
Autor:
Giorgio Giraffa, Miriam Zago, Lia Rossetti, Flavio Tidona, Domenico Carminati, Barbara Bonvini
Publikováno v:
Food Control. 100:321-328
The aim of this study was to investigate on the presence, dissemination and persistence of blue pigmenting Pseudomonas strains in a cheese factory previously involved in cases of blue spoilage of mozzarella cheese. The production of the blue pigment
Autor:
Miriam Zago, Flavio Tidona, Nicola De Simone, Sara Di Marco, Martina Bacceli, Barbara Bonvini, Martina Cellini, Giuseppina Di Loreto, Barbara Lanza
Publikováno v:
Fermentation
Volume 6
Issue 4
Pages: 126
Fermentation, Vol 6, Iss 126, p 126 (2020)
Volume 6
Issue 4
Pages: 126
Fermentation, Vol 6, Iss 126, p 126 (2020)
In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic te