Zobrazeno 1 - 10
of 173
pro vyhledávání: '"Francesco, Grieco"'
Autor:
Francesco Grieco, Anna Fiore, Carmela Gerardi, Maria Tufariello, Giuseppe Romano, Antonietta Baiano
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37598- (2024)
The choice of the starchy ingredients as well as that of the yeasts strongly can represent a useful tool to differentiate the final beers. Our research investigated twelve white beers obtained applying a 2-factor mixed 3-level/4-level experimental de
Externí odkaz:
https://doaj.org/article/eb6e7eee4ee84cdd8d80ed23c76841f3
Autor:
Antonietta Baiano, Anna Fiore, Francesco Maruccia, Carmela Gerardi, Marco Povero, Francesco Grieco, Maria Tufariello
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8609 (2024)
The development of new food processes and formulations begins at the laboratory stage, progresses through pilot plant trials, and culminates in industrial production. Although the positive effects in terms of sensory characteristics and qualitative d
Externí odkaz:
https://doaj.org/article/cb2f9ea47bb44287b797e98b1722cf3d
Publikováno v:
Beverages, Vol 10, Iss 3, p 51 (2024)
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been inv
Externí odkaz:
https://doaj.org/article/b49e32cc4d864760839d4c40427b4cbf
Autor:
Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco, Mariagiovanna Fragasso
Publikováno v:
Fermentation, Vol 10, Iss 4, p 222 (2024)
The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demands of consumers for safe, healthy, and clean-labe
Externí odkaz:
https://doaj.org/article/6fb6b3883a6a408cbce9fe23c947aa3e
Autor:
Rocchina Pietrafesa, Gabriella Siesto, Maria Tufariello, Lorenzo Palombi, Antonietta Baiano, Carmela Gerardi, Ada Braghieri, Francesco Genovese, Francesco Grieco, Angela Capece
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery
Externí odkaz:
https://doaj.org/article/f1c39bc2907c4d42b006432426e5b6a9
Autor:
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi, Francesco Grieco
Publikováno v:
Beverages, Vol 10, Iss 1, p 8 (2024)
Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-
Externí odkaz:
https://doaj.org/article/3344291ef95c4f548332b0b42c1d6363
Autor:
Giuseppe Romano, Marco Taurino, Carmela Gerardi, Maria Tufariello, Marcello Lenucci, Francesco Grieco
Publikováno v:
Foods, Vol 13, Iss 2, p 312 (2024)
Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the pos
Externí odkaz:
https://doaj.org/article/22ae2b641e2c4e87bea1efcc655edd6f
Autor:
Paolo Soraci, Mark D Griffiths, Francesco M Melchiori, Giulia Bravo, Eleonora Guaitoli, Elena Del Fante, Lara Scali, Francesco Grieco, Roberta Cimaglia, Carla Di Bernardo, Renato Pisanti
Publikováno v:
Mediterranean Journal of Clinical Psychology, Vol 10, Iss 3 (2022)
Background: Work addiction has become a topic of increasing research interest but has been little studied in Italy. Therefore, the aim of the present study was to investigate the associations between work addiction, assessed with a recently validated
Externí odkaz:
https://doaj.org/article/d6e85bd99d494080a9f6c52076b19300
Autor:
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileios Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wi
Externí odkaz:
https://doaj.org/article/fbaf2c6bd665467eb1d64040c06fa17d
Autor:
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino, Francesco Grieco
Publikováno v:
Beverages, Vol 9, Iss 1, p 9 (2023)
White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinatio
Externí odkaz:
https://doaj.org/article/d038d84847514408a9ab6e24202ba8a5