Zobrazeno 1 - 10
of 416
pro vyhledávání: '"CINZIA L"'
Autor:
Laura Sola, Emanuele Quadu, Elena Bortolazzo, Loris Bertoldi, Cinzia L. Randazzo, Valentina Pizzamiglio, Lisa Solieri
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-16 (2022)
Abstract Natural whey starters (NWS) are undefined bacterial communities produced daily from whey of the previous cheese-making round, by application of high temperature. As a result, in any dairy plant, NWS are continuously evolving, undefined mixtu
Externí odkaz:
https://doaj.org/article/80db88f777ca48a1bb32503860189396
Autor:
Francesco Maria Calabrese, Nunziatina Russo, Giuseppe Celano, Alessandra Pino, Vincenzo Lopreiato, Federica Litrenta, Giuseppa Di Bella, Luigi Liotta, Maria De Angelis, Cinzia Caggia, Cinzia L. Randazzo
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionWith the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles
Externí odkaz:
https://doaj.org/article/92d1e26e3a7f4924b631305faa36fd1e
Autor:
Alessandra Pino, Tommaso Mazza, Maura-Ann H. Matthews, Stefano Castellana, Cinzia Caggia, Cinzia L. Randazzo, Gary A. Gelbfish
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Gardnerella species play a key role in the development and recurrence of Bacterial Vaginosis (BV), a common imbalance of the vaginal microbiota. Because of the high rates of BV recurrence reported after treatment with standard of care antibiotics, as
Externí odkaz:
https://doaj.org/article/21b7894322d849569a55d72a9c84bb95
Autor:
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1338 (2023)
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and fo
Externí odkaz:
https://doaj.org/article/d4cab9b2982a49b4b910710ed3ef0b4d
Autor:
Paola Foti, Stefano Conti-Nibali, Cinzia L. Randazzo, Simona Reina, Flora V. Romeo, Cinzia Caggia, Vito De Pinto
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 322 (2023)
Olive mill wastewater, a by-product of the olive oil industry, represents an important resource, rich in bioactive compounds with antioxidant activity. In this study, two strategies to concentrate the bioactive components were used: the tangential me
Externí odkaz:
https://doaj.org/article/bb8824c93387454f8fa1b5b5f45b4c28
Autor:
Paola Foti, Paride S. Occhipinti, Nunziatina Russo, Antonio Scilimati, Morena Miciaccia, Cinzia Caggia, Maria Grazia Perrone, Cinzia L. Randazzo, Flora V. Romeo
Publikováno v:
Molecules, Vol 28, Iss 2, p 646 (2023)
Olive mill wastewater (OMWW) represents a by–product but also a source of biologically active compounds, and their recycling is a relevant strategy to recover income and to reduce environmental impact. The objective of the present study was to obta
Externí odkaz:
https://doaj.org/article/aaca56c9ccc94275a1fc0e2a5928645c
Autor:
Alessandra Pino, Bachir Benkaddour, Rosanna Inturri, Pietro Amico, Susanna C. Vaccaro, Nunziatina Russo, Amanda Vaccalluzzo, Gianluigi Agolino, Cinzia Caggia, Hadadji Miloud, Cinzia L. Randazzo
Publikováno v:
Microorganisms, Vol 10, Iss 3, p 655 (2022)
Bifidobacteria have long been recognized as bacteria with probiotic and therapeutic features. The aim of this work is to characterize the Bifidobacterium asteroides BA15 and BA17 strains, isolated from honeybee gut, to evaluate its safety for human u
Externí odkaz:
https://doaj.org/article/1fdd2e91eb2f42988c86c1d1df574a02
Autor:
Cinzia Caggia, Rosa Palmeri, Nunziatina Russo, Rosario Timpone, Cinzia L. Randazzo, Aldo Todaro, Salvatore Barbagallo
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most
Externí odkaz:
https://doaj.org/article/cd049478ac2540599852b07c744c21b0
Autor:
Paola Foti, Alessandra Pino, Flora V. Romeo, Amanda Vaccalluzzo, Cinzia Caggia, Cinzia L. Randazzo
Publikováno v:
Microorganisms, Vol 10, Iss 2, p 237 (2022)
Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced. These by-products represent an ecological issue for their phenolic components, such as ol
Externí odkaz:
https://doaj.org/article/a6cb62dc8c09400598d657bd1cbcdcb9
Autor:
Paola Foti, Flora V. Romeo, Nunziatina Russo, Alessandra Pino, Amanda Vaccalluzzo, Cinzia Caggia, Cinzia L. Randazzo
Publikováno v:
Applied Sciences, Vol 11, Iss 16, p 7511 (2021)
Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constitut
Externí odkaz:
https://doaj.org/article/3f298c79f9bf463192a22f78f0681d90