Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Giorgia Gozzi"'
Autor:
Maria De Angelis, Eustacchio Montemurno, Maria Piccolo, Lucia Vannini, Gabriella Lauriero, Valentina Maranzano, Giorgia Gozzi, Diana Serrazanetti, Giuseppe Dalfino, Marco Gobbetti, Loreto Gesualdo
Publikováno v:
PLoS ONE, Vol 9, Iss 6, p e99006 (2014)
This study aimed at investigating the fecal microbiota, and the fecal and urinary metabolome of non progressor (NP) and progressor (P) patients with immunoglobulin A nephropathy (IgAN). Three groups of volunteers were included in the study: (i) sixte
Externí odkaz:
https://doaj.org/article/a09ba251a06148efa5d3793503c44493
Autor:
Francesca De Filippis, Lucia Vannini, Antonietta La Storia, Luca Laghi, Paola Piombino, Giuseppina Stellato, Diana I Serrazanetti, Giorgia Gozzi, Silvia Turroni, Ilario Ferrocino, Camilla Lazzi, Raffaella Di Cagno, Marco Gobbetti, Danilo Ercolini
Publikováno v:
PLoS ONE, Vol 9, Iss 11, p e112373 (2014)
The salivary microbiota has been linked to both oral and non-oral diseases. Scant knowledge is available on the effect of environmental factors such as long-term dietary choices on the salivary microbiota and metabolome. This study analyzed the micro
Externí odkaz:
https://doaj.org/article/f279e9c5fbda4a0c8b37e93c67c998b8
Autor:
Giorgia Gozzi, Beatrice Cellini, Romolo Laurita, Silvia Tappi, Doaa Abouelenein, Sauro Vittori, Vittorio Colombo, Pietro Rocculi, Marco Dalla Rosa, Lucia Vannini
Ready-to-eat vegetables offer great advantages to consumers due to their nutritional value and convenience, although they are an ideal substrate for microbial growth. Rocket (E. sativa) is appreciated by consumers for its pleasant bitter flavor and i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::908e46c6149b23ec5330e6e1b1ac6a70
http://hdl.handle.net/11585/874235
http://hdl.handle.net/11585/874235
In recent years, goat’s milk has gained increasing importance in human nutrition due to its numerous positive properties, such as the lower allergenic characteristics and the greater digestibility compared to cow’s milk. On the other hand, the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::bc7021fc9da86475e46e175f5bc30945
http://hdl.handle.net/11585/874646
http://hdl.handle.net/11585/874646
Autor:
Ylenia Riciputi, Raffaella Di Cagno, Giorgia Gozzi, Maria De Angelis, Marco Gobbetti, Pasquale Filannino
Publikováno v:
Environmental Microbiology. 20:3700-3716
Triplets of Lactobacullus plantarum strains were isolated from nine contrasting habitats. Without any passage through other culture media, isolation and cultivation were on model media that strictly reproduced the chemical and physical conditions and
Autor:
Wonnop Visessanguan, Juthawut U-chupaj, Nicolò Dellarosa, Yuwares Malila, Soottawat Benjakul, Luca Laghi, Massimiliano Petracci, Giorgia Gozzi, Lucia Vannini
This study investigated the effects of non-phosphate and low-sodium (NPLS) marination on properties of white striping chicken breasts (WSCB). Chicken breasts were collected from slaughterhouse and classified as normal (NCB, n = 24) and severe WS (WSC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7d40fffc1c61d3c917d2cac339dd8ce
http://hdl.handle.net/11585/791507
http://hdl.handle.net/11585/791507
Autor:
Federica Pasini, Chiara Montanari, Federica Balestra, Ylenia Riciputi, Giulia Tabanelli, Fausto Gardini, Lucia Vannini, Giorgia Gozzi, Maria Fiorenza Caboni
Publikováno v:
Journal of Food Science. 83:711-722
Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grin
Autor:
Vittorio Colombo, Silvia Tappi, Sauro Vittori, Alina Bisag, Matteo Gherardi, Giulia Laghi, Doaa Abouelenein, Beatrice Cellini, Marco Dalla Rosa, Lucia Vannini, Pietro Rocculi, Romolo Laurita, Filippo Capelli, Giorgia Gozzi
Publikováno v:
Innovative Food Science & Emerging Technologies. 73:102805
Plasma Activated Water (PAW) obtained by exposing water to cold atmospheric pressure plasma, has recently emerged as a promising alternative for food decontamination, compared to the use of traditional chemical sanitizers. The aim of the study was to
Autor:
Luigi Ragni, Giorgia Gozzi, Lucia Vannini, Eleonora Iaccheri, Chiara Cevoli, Annachiara Berardinelli
Publikováno v:
Innovative Food Science & Emerging Technologies. 37:170-176
The decontamination efficacy of a dielectric barrier discharge (DBD) gas plasma generator equipped with four different interchangeable electrode materials (stainless steel, brass, silver and glass/brass) was tested towards Listeria monocytogenes 56Ly
Autor:
Annachiara Berardinelli, Santina Romani, Silvia Tappi, Luigi Ragni, Lucia Vannini, Giorgia Gozzi, Pietro Rocculi
Publikováno v:
Innovative Food Science & Emerging Technologies. 33:225-233
The aim of this study was to evaluate the effect of gas plasma treatment on fresh-cut melon stability during controlled storage. Plasma treatments of 15 + 15 and 30 + 30 min were conducted on fresh cut melon using a dielectric barrier discharge (DBD)