Zobrazeno 1 - 10
of 173
pro vyhledávání: '"Francesca, Patrignani"'
Autor:
Daniela Sangiorgio, Gabriele Valentini, Chiara Pastore, Gianluca Allegro, Davide Gottardi, Francesca Patrignani, Francesco Spinelli, Ilaria Filippetti
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
Foliar treatments with mineral-based compounds have aroused interest as a sustainable approach to cope with high-temperature stress in vineyards, improving the colour of grapes and wines without altering the sugar concentration. Since berry-associate
Externí odkaz:
https://doaj.org/article/5cd5b0ef6fc64273846f259444c1b079
Autor:
Giacomo Braschi, Joel Armando Njieukam, Davide Gottardi, Jessica Genovese, Urszula Tylewicz, Francesca Patrignani, Pietro Rocculi
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e32342- (2024)
This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of fructan, inulin, fructooligosaccharides (FOS), and free sugars, repre
Externí odkaz:
https://doaj.org/article/53424faf5dd2449bad26fa2b5add0bed
Autor:
Samantha Rossi, Davide Gottardi, Lorenzo Siroli, Barbara Giordani, Beatrice Vitali, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106136- (2024)
This work was aimed to characterize functional and biochemical parameters of a bakery ingredient prepared with durum wheat by-products (micronized bran and middling) fermented by a selected microbial consortium composed of yeasts and lactic acid bact
Externí odkaz:
https://doaj.org/article/0b535057d50344789778310244eb107d
Autor:
Margherita D'Alessandro, Maria Alessia Schouten, Davide Gottardi, Sara Cortesi, Santina Romani, Francesca Patrignani
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100935- (2024)
Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focus on breads produced at lab scale with a short shelf life, which may n
Externí odkaz:
https://doaj.org/article/53b9448749a045f890e5617da169a5a4
Autor:
Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, Arianna Ricci, Giuseppina Paola Parpinello, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani
Publikováno v:
Foods, Vol 13, Iss 12, p 1947 (2024)
Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microfl
Externí odkaz:
https://doaj.org/article/293ec09110494385b6907e2ae5ef1c98
Autor:
Margherita D'Alessandro, Davide Gottardi, Mattia Di Nunzio, Sara Margherita Borgonovi, Carola Parolin, Beatrice Vitali, Rosalba Lanciotti, Lorenzo Siroli, Francesca Patrignani
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105703- (2023)
Fermented soy beverages, made with yogurt starter cultures and formulated with functional vaginal bacteria, namely Lactobacillus crispatus BC4 and Lactobacillus gasseri BC9, were characterized in terms of centesimal, fatty acids, mineral, vitamins an
Externí odkaz:
https://doaj.org/article/bd58dae50fb84040856263dbde8bb6ee
Autor:
Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 13, Iss 3, p 449 (2024)
The main objective of this work was to evaluate the combined effect of a biotechnology process, based on selected yeast strains, and a high-pressure homogenization (HPH) treatment on the microbiological quality, structural organization of proteins, c
Externí odkaz:
https://doaj.org/article/9d12491cfeb34ca3ab944a49039265f9
Autor:
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, Alessandra Bendini, Francesca Patrignani, Massimiliano Petracci, Tullia Gallina Toschi, Enrico Valli
Publikováno v:
Foods, Vol 13, Iss 2, p 309 (2024)
This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested b
Externí odkaz:
https://doaj.org/article/ca755840059e4094bb96092c3a0647ad
Autor:
Danka Bukvicki, Margherita D’Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 12, Iss 17, p 3288 (2023)
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO)
Externí odkaz:
https://doaj.org/article/41880487c32042f3ad49b671502f1d6c
Autor:
Samantha Rossi, Maria Maares, Helena Kieserling, Sascha Rohn, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti, Hajo Haase, Claudia Keil
Publikováno v:
Fermentation, Vol 9, Iss 6, p 521 (2023)
In order to address human zinc deficiency, fortifying staple foods with zinc is a safe and cost-effective solution. To ensure the nutritional properties and quality of a final product, zinc tolerance of the microorganisms involved in the fermentation
Externí odkaz:
https://doaj.org/article/103963a0bc71486ab6d01321be7a2490