Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Francesco Fancello"'
Publikováno v:
Foods, Vol 13, Iss 10, p 1457 (2024)
The antimicrobial function of citral, one of the main compounds of the essential oils (EO) of the Citrus genus, and widely used by the food industry toward spoilage yeast, was previously proven. In this study, the possible mode of action of citral ag
Externí odkaz:
https://doaj.org/article/38e44c29232e4a16b11e7844ce831c24
Autor:
Amira Salim, Pierfrancesco Deiana, Francesco Fancello, Maria Giovanna Molinu, Mario Santona, Severino Zara
Publikováno v:
Journal of Bioresources and Bioproducts, Vol 8, Iss 2, Pp 146-161 (2023)
Pomegranates are rich in phenolic compounds and known for their antioxidant, anti-inflammatory, and anticancer properties. The highest concentration of these compounds is found in the peel (exocarp and mesocarp), which constitutes about 50% of the wh
Externí odkaz:
https://doaj.org/article/7f0083c28f6844b2bc1d9283d9260afb
Autor:
Roberta Coronas, Giacomo Zara, Antonio Gallo, Gabriele Rocchetti, Marco Lapris, Giacomo Luigi Petretto, Severino Zara, Francesco Fancello, Ilaria Mannazzu
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Dairy propionibacteria are Gram positive Actinomycetota, routinely utilized as starters in Swiss type cheese making and highly appreciated for their probiotic properties and health promoting effects. In this work, within the frame of a circular econo
Externí odkaz:
https://doaj.org/article/90237892b0fc43ca954e2579bd435994
Autor:
Giacomo Luigi Petretto, Giuseppe Vacca, Roberta Addis, Giorgio Pintore, Mariella Nieddu, Franca Piras, Valeria Sogos, Francesco Fancello, Severino Zara, Antonella Rosa
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1238 (2023)
This study investigated chemical composition, cytotoxicity in normal and cancer cells, and antimicrobial and antioxidant activity of the essential oil (EO) isolated by hydrodistillation from the discarded leaves of lemon (Citrus limon) plants cultiva
Externí odkaz:
https://doaj.org/article/f1d3fdcce41b4203807855ac8b4b62bc
Autor:
Laura Quintieri, Francesco Fancello, Leonardo Caputo, Andrea Sorrentino, Severino Zara, Vincenzo Lippolis, Salvatore Cervellieri, Francesca Fanelli, Antonia Corvino, Bernardo Pace, Maria Cefola
Publikováno v:
Foods, Vol 11, Iss 16, p 2478 (2022)
Rhizopus oryzae is responsible for rapidly producing a deliquescent appearance in grape berries, generally favoured by cold chain interruptions. To counteract fruit spoilage and to meet consumer acceptance, innovative strategies based on the applicat
Externí odkaz:
https://doaj.org/article/cfddd1e8b185408facf0dd446a27f143
Autor:
Francesco Fancello, Angela Bianco, Marta Niccolai, Giacomo Zara, Roberta Coronas, Elisa Serra, Guy D’Hallewin, Antonio Valentoni, Antonio Santoru, Luca Pretti, Marilena Budroni
Publikováno v:
Fermentation, Vol 8, Iss 8, p 364 (2022)
Local fruit cultivars may improve the originality of specialty beers both directly, by conferring peculiar tastes and flavors, and indirectly, as a reservoir of new starter strains. Accordingly, the fungal and bacterial communities of Bisucciu fruit,
Externí odkaz:
https://doaj.org/article/226ec262d5c44fd99c15f37adf3f22c4
Autor:
Roberto Cabizza, Francesco Fancello, Giacomo Luigi Petretto, Roberta Addis, Salvatore Pisanu, Daniela Pagnozzi, Antonio Piga, Pietro Paolo Urgeghe
Publikováno v:
Foods, Vol 10, Iss 12, p 3137 (2021)
The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S
Externí odkaz:
https://doaj.org/article/e1299e28543b4d158dcb0e73479b4f8b
Autor:
Severino Zara, Giacomo L. Petretto, Alberto Mannu, Giacomo Zara, Marilena Budroni, Ilaria Mannazzu, Chiara Multineddu, Giorgio Pintore, Francesco Fancello
Publikováno v:
Foods, Vol 10, Iss 4, p 703 (2021)
The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and t
Externí odkaz:
https://doaj.org/article/2bc45170f35d4480afe428afd0e8c1e6
Autor:
Antonio Gallo, Francesca Ghilardelli, Alberto Stanislao Atzori, Severino Zara, Barbara Novak, Johannes Faas, Francesco Fancello
Publikováno v:
Toxins, Vol 13, Iss 3, p 232 (2021)
Sixty-four corn silages were characterized for chemicals, bacterial community, and concentrations of several fungal metabolites. Silages were grouped in five clusters, based on detected mycotoxins, and they were characterized for being contaminated b
Externí odkaz:
https://doaj.org/article/ef5fdee671544bf4ad9a3e8cfda62ff6
Autor:
Francesco Fancello, Chiara Multineddu, Mario Santona, Pierfrancesco Deiana, Giacomo Zara, Ilaria Mannazzu, Marilena Budroni, Sandro Dettori, Severino Zara
Publikováno v:
Microorganisms, Vol 8, Iss 1, p 97 (2020)
Bacterial diversity of 15 extra virgin olive oils, obtained from different Italian varieties, including Frantoio, Coratina, Bosana, and Semidana, was analyzed in this study. All bacterial isolates were genotyped using RAPD and REP-PCR method and grou
Externí odkaz:
https://doaj.org/article/587928a3fc5d431881968ed21972dc8c