Zobrazeno 1 - 10
of 136
pro vyhledávání: '"Giuseppe, Blaiotta"'
Autor:
Simone Rossello, Manuela Mandrone, Teresa Cerchiara, Ilaria Chiocchio, Martina Rossi, Fabio Chinnici, Valentina Sallustio, Maria Aponte, Giuseppe Blaiotta, Barbara Luppi, Angela Abruzzo, Federica Bigucci, Concettina Cappadone
Publikováno v:
Molecules, Vol 29, Iss 16, p 3811 (2024)
The development of innovative products for restoring skin integrity and promoting wound healing is still a challenge. The aim of this work was to evaluate an innovative Spanish broom wound dressing impregnated with Glycyrrhiza glabra extract-loaded u
Externí odkaz:
https://doaj.org/article/346c0817dfea4f668c6f0e2b55621264
Autor:
Francesco Errichiello, Luigi Picariello, Martino Forino, Giuseppe Blaiotta, Ernesto Petruzziello, Luigi Moio, Angelita Gambuti
Publikováno v:
Molecules, Vol 29, Iss 12, p 2907 (2024)
Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine qual
Externí odkaz:
https://doaj.org/article/13b15ab986544b3c8ba0a9fde58d5620
Autor:
Clizia Villano, Silvia Procino, Giuseppe Blaiotta, Domenico Carputo, Nunzio D’Agostino, Ermanno Di Serio, Valentina Fanelli, Pierfederico La Notte, Monica Marilena Miazzi, Cinzia Montemurro, Francesca Taranto, Riccardo Aversano
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Sexual reproduction has contributed to a significant degree of variability in cultivated grapevine populations. However, the additional influence of spontaneous somatic mutations has played a pivotal role in shaping the diverse landscape of grapevine
Externí odkaz:
https://doaj.org/article/2fd361fc35334336a75a97d9e3f009c4
Autor:
Nicoletta P. Mangia, Michele Cottu, Maria Aponte, Marco A. Murgia, Maria E. Mura, Giuseppe Blaiotta
Publikováno v:
Foods, Vol 13, Iss 4, p 633 (2024)
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures i
Externí odkaz:
https://doaj.org/article/57c9e1bc9b1a4d6480cf763db0219f67
Autor:
Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti
Publikováno v:
Molecules, Vol 28, Iss 21, p 7423 (2023)
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often n
Externí odkaz:
https://doaj.org/article/b4607e7b55d14d2cb9d67eb48dbd7e4a
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 2 (2022)
“Grottone” is a pasta filata hard cheese produced in Campania region from cow’s milk and characterized by holes formation due to CO2 development by Propionic Acid Bacteria. The contamination of raw milk with butyric acid-producing spore-forming
Externí odkaz:
https://doaj.org/article/bd4ba8210b034ce5931e959d9c522d81
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
Publikováno v:
Foods, Vol 12, Iss 3, p 526 (2023)
A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast
Externí odkaz:
https://doaj.org/article/ffab77e94a7248129c098f6ed0f3c5c4
Autor:
Francesca Patrignani, Gabriella Siesto, Davide Gottardi, Ileana Vigentini, Annita Toffanin, Vasileios Englezos, Giuseppe Blaiotta, Francesco Grieco, Rosalba Lanciotti, Barbara Speranza, Antonio Bevilacqua, Patrizia Romano
Publikováno v:
Beverages, Vol 8, Iss 4, p 59 (2022)
The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the
Externí odkaz:
https://doaj.org/article/01bbfa719e0646f793b60d29ea75caf2
Publikováno v:
Foods, Vol 11, Iss 9, p 1278 (2022)
The search for sourdough starters for the direct production of baked goods with all the advantages of biological sourdough fermentation is still a crucial issue. In this study, 43 Lactic Acid Bacteria strains isolated from mature sourdoughs were eval
Externí odkaz:
https://doaj.org/article/861437d7e2274566a8dec0fe4cafa386