Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Francesca Anna Ramires"'
Publikováno v:
Foods, Vol 11, Iss 24, p 3974 (2022)
This study describes the set-up and optimization of a fermentation strategy applied to a composite raw material containing jellyfish biomass as the principal ingredient. New fermented food was developed by combining fresh jellyfish Rhizostoma pulmo a
Externí odkaz:
https://doaj.org/article/56db8a9495d9429e93e52522d7af2443
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Jellyfish, marketed and consumed as food in The Far East, are traditionally processed using salt and alum mixtures. In recent years, the interest of Western consumers in jellyfish (JF) as a food source is increasing. In Europe [European Union (EU)],
Externí odkaz:
https://doaj.org/article/a139927e924d44f4be649c71e9c312f9
Autor:
Gabriele Maiorano, Francesca Anna Ramires, Miriana Durante, Ilaria Elena Palamà, Federica Blando, Gianluca De Rinaldis, Ezio Perbellini, Valeria Patruno, Carlo Gadaleta Caldarola, Santa Vitucci, Giovanni Mita, Gianluca Bleve
Publikováno v:
Foods, Vol 11, Iss 18, p 2811 (2022)
For centuries, macroalgae, or seaweeds, have been a significant part of East Asian diets. In Europe, seaweeds are not considered traditional foods, even though they are increasingly popular in Western diets in human food applications. In this study,
Externí odkaz:
https://doaj.org/article/58ccffde81f14a508f5e6db5a00fa01c
Autor:
Francesca Anna Ramires, Stefania De Domenico, Danilo Migoni, Francesco Paolo Fanizzi, Dror L. Angel, Rasa Slizyte, Katja Klun, Gianluca Bleve, Antonella Leone
Publikováno v:
Foods, Vol 11, Iss 17, p 2697 (2022)
Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new
Externí odkaz:
https://doaj.org/article/c6439986370843f79a334af4fcc3dfe5
Publikováno v:
Foods, Vol 8, Iss 7, p 263 (2019)
Edible jellyfish are mainly consumed and marketed in Southeastern Countries, generally produced by a multi-phase drying process, using mixtures of salt and alum. Recently, jellyfish have become very attractive also for Western food markets. They are
Externí odkaz:
https://doaj.org/article/959b13a721cf488f9e91daed764213dc
Autor:
Maria eTufariello, Miriana eDurante, Francesca Anna Ramires, Francesco eGrieco, Luca eTommasi, Ezio ePerbellini, Vittorio eFalco, Maria eTasioula-Margari, Antonio Francesco Logrieco, Giovanni eMita, Gianluca eBleve
Publikováno v:
Frontiers in Microbiology, Vol 6 (2015)
Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. Durin
Externí odkaz:
https://doaj.org/article/834bea8b87bc4e02acff176ff104bf00
Autor:
Gianluca eBleve, Maria eTufariello, Miriana eDurante, Ezio ePerbellini, Francesca Anna Ramires, Francesco eGrieco, Maria Stella Cappello, Stefania eDe Domenico, Giovanni eMita, Maria eTasioula-Margari, Antonio Francesco Logrieco
Publikováno v:
Frontiers in Microbiology, Vol 5 (2014)
Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering t
Externí odkaz:
https://doaj.org/article/9c9b2a5702e9477eaca80ef7ec2ea3d8
Autor:
Patrizia Rampino, Francesca Anna Ramires, Gabriele Maiorano, Danilo Migoni, Miriana Durante, Francesco Grieco, Giovanni Mita, Francesco Paolo Fanizzi, Carla Perrotta, Gianluca Bleve
Publikováno v:
Journal of environmental management (Online) 265 (2020): 110574. doi:10.1016/j.jenvman.2020.110574
info:cnr-pdr/source/autori:Ramires F.A.; Durante M.; Maiorano G.; Migoni D.; Rampino P.; Fanizzi F.P.; Perrotta C.; Mita G.; Grieco F.; Bleve G./titolo:Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation/doi:10.1016%2Fj.jenvman.2020.110574/rivista:Journal of environmental management (Online)/anno:2020/pagina_da:110574/pagina_a:/intervallo_pagine:110574/volume:265
info:cnr-pdr/source/autori:Ramires F.A.; Durante M.; Maiorano G.; Migoni D.; Rampino P.; Fanizzi F.P.; Perrotta C.; Mita G.; Grieco F.; Bleve G./titolo:Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation/doi:10.1016%2Fj.jenvman.2020.110574/rivista:Journal of environmental management (Online)/anno:2020/pagina_da:110574/pagina_a:/intervallo_pagine:110574/volume:265
The Olive Mill Wastewaters (OMWs) are one of the most important agro-industrial wastes of the Mediterranean Countries and the disposal by draining them onto land has been proved to be damaging for soils, plants and groundwater due to their polluting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::653602453ea290ae3a3db629715e049a
https://pubmed.ncbi.nlm.nih.gov/32421563
https://pubmed.ncbi.nlm.nih.gov/32421563
Publikováno v:
Forum on Fisheries Science in the Mediterranean and Black Sea, FAO Headquarters, Rome, Italy, 10-14 December 2018
info:cnr-pdr/source/autori:Gianluca Bleve, Francesca Anna Ramires, Antonia Gallo, Antonella Leone/congresso_nome:Forum on Fisheries Science in the Mediterranean and Black Sea/congresso_luogo:FAO Headquarters, Rome, Italy/congresso_data:10-14 December 2018/anno:2018/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Gianluca Bleve, Francesca Anna Ramires, Antonia Gallo, Antonella Leone/congresso_nome:Forum on Fisheries Science in the Mediterranean and Black Sea/congresso_luogo:FAO Headquarters, Rome, Italy/congresso_data:10-14 December 2018/anno:2018/pagina_da:/pagina_a:/intervallo_pagine
Jellyfish have been considered as food for more than thousand years in Asia, where a multi-phase processing consisting on mixtures of salt and alum are used as traditional procedure. Jellyfish could also become an attractive choice for western food m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::5ad78533854e5c0052dbe63d67dc50bf
http://www.cnr.it/prodotto/i/395033
http://www.cnr.it/prodotto/i/395033
Autor:
Antonio Moretti, Alessandra Villani, Antonia Susca, Antonio F. Logrieco, Giuseppe Meca, Stefania Somma, Carlos Luz, Francesca Anna Ramires, Mario Masiello
Publikováno v:
Toxins
Toxins (Basel) 10 (2018). doi:10.3390/toxins10110472
info:cnr-pdr/source/autori:Ramires F.A.; Masiello M.; Somma S.; Villani A.; Susca A.; Logrieco A.F.; Luz C.; Meca G.; Moretti A./titolo:Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy/doi:10.3390%2Ftoxins10110472/rivista:Toxins (Basel)/anno:2018/pagina_da:/pagina_a:/intervallo_pagine:/volume:10
Volume 10
Issue 11
Toxins, Vol 10, Iss 11, p 472 (2018)
Toxins (Basel) 10 (2018). doi:10.3390/toxins10110472
info:cnr-pdr/source/autori:Ramires F.A.; Masiello M.; Somma S.; Villani A.; Susca A.; Logrieco A.F.; Luz C.; Meca G.; Moretti A./titolo:Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy/doi:10.3390%2Ftoxins10110472/rivista:Toxins (Basel)/anno:2018/pagina_da:/pagina_a:/intervallo_pagine:/volume:10
Volume 10
Issue 11
Toxins, Vol 10, Iss 11, p 472 (2018)
Wheat, the main source of carbohydrates worldwide, can be attacked by a wide number of phytopathogenic fungi, included Alternaria species. Alternaria species commonly occur on wheat worldwide and produce several mycotoxins such as tenuazonic acid (TA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::358d6ac5872c293019ea4dc0e9eec1d9
https://doi.org/10.3390/toxins10110472
https://doi.org/10.3390/toxins10110472