Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Floriana Boscaino"'
Autor:
Pasquale Trematerra, Marco Colacci, Maria Cristina Messia, Maria Carmela Trivisonno, Anna Reale, Floriana Boscaino, Giacinto Salvatore Germinara
Publikováno v:
Insects, Vol 15, Iss 9, p 634 (2024)
The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactome
Externí odkaz:
https://doaj.org/article/4d311f1505a9463ba8216908eff646da
Autor:
Giovanni Cascone, Maria Oliviero, Luigi Sorrentino, Giuseppina Crescente, Floriana Boscaino, Andrea Sorrentino, Maria Grazia Volpe, Stefania Moccia
Publikováno v:
Foods, Vol 13, Iss 17, p 2651 (2024)
Third-generation snacks were developed from a triad of flours made up of chestnut, spelt, and chickpea flour. Optimal snack formulations and processing parameters have been established to ensure acceptable workability of the raw dough while protectin
Externí odkaz:
https://doaj.org/article/db66b6c95e564bcab8791fc4e6ad6da2
Autor:
Anna Reale, Maria Cecilia Puppo, Floriana Boscaino, Antonela Guadalupe Garzon, Silvina Rosa Drago, Serena Marulo, Tiziana Di Renzo
Publikováno v:
Foods, Vol 13, Iss 15, p 2342 (2024)
The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistenc
Externí odkaz:
https://doaj.org/article/929fc34f9b8643d3a008f5abb5b93055
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
Publikováno v:
Fermentation, Vol 10, Iss 1, p 68 (2024)
Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs a
Externí odkaz:
https://doaj.org/article/09d8978d5feb452aa0cfd83eff58711d
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:
Daniela Sateriale, Giuseppina Forgione, Giuseppa Anna De Cristofaro, Serena Facchiano, Floriana Boscaino, Chiara Pagliuca, Roberta Colicchio, Paola Salvatore, Marina Paolucci, Caterina Pagliarulo
Publikováno v:
Microorganisms, Vol 10, Iss 12, p 2446 (2022)
Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requ
Externí odkaz:
https://doaj.org/article/0a160157f01e4b3e9108a3dd3fe3d17a
Publikováno v:
Microorganisms, Vol 10, Iss 9, p 1849 (2022)
Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated y
Externí odkaz:
https://doaj.org/article/fb2cc73e9de846b395a260298c4c9492
Autor:
Costantina Barbarisi, Valentina De Vito, Mario Paolo Pellicano, Floriana Boscaino, Silvia Balsamo, Carmine Laurino, Giuseppe Sorrentino, Maria Grazia Volpe
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 280-289 (2019)
In this study, Sea Water Bread (SWB), made with food grade sea water was compared with control bread made with Tap Water (TWB). Sea water’s influence on chemical-nutritional properties of bread was investigated. Contents of salt, macro/micro-elemen
Externí odkaz:
https://doaj.org/article/fb708b2fd6ab4fb692e0b96009003035
Autor:
Antonio Monaco, Ida Ferrandino, Floriana Boscaino, Ennio Cocca, Luisa Cigliano, Francesco Maurano, Diomira Luongo, Maria Stefania Spagnuolo, Mauro Rossi, Paolo Bergamo
Publikováno v:
Journal of Lipid Research, Vol 59, Iss 1, Pp 48-57 (2018)
Oxidative stress is a key mediator of autoimmune/neurodegenerative disorders. The antioxidant/anti-inflammatory effect of a synthetic conjugated linoleic acid (CLA) mixture in MRL/MpJ-Faslpr mice (MRL/lpr), an animal model of neuropsychiatric lupus,
Externí odkaz:
https://doaj.org/article/732ccc7e1e50457f9b9e4c4b3143edbe