Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Giuseppe Morone"'
Autor:
Giulia Francesca Cifuni, Salvatore Claps, Giuseppe Morone, Lucia Sepe, Pasquale Caparra, Cinzia Benincasa, Massimiliano Pellegrino, Enzo Perri
Publikováno v:
Plants, Vol 12, Iss 17, p 3062 (2023)
This study aimed to recover the phenols from olive oil mill wastewater, a major pollutant of the oil industry, by using spray-drying technology to produce a new feed with a nutraceutical value for animal feed supplementation and to evaluate its effec
Externí odkaz:
https://doaj.org/article/fe555299ff3c4cef946625a9607056a5
Publikováno v:
Mljekarstvo, Vol 66, Iss 1, Pp 26-33 (2016)
The leading biochemical process during ripening of cheese in a lamb skin sack is lipolysis. In order to evaluate the influence of free fatty acids (FFA) liberated during lipolysis, on the cheese in a sack flavour and aroma, the relationship between s
Externí odkaz:
https://doaj.org/article/9711965bd8ea435b945605cd3f0b36ad
Autor:
Emilio Sabia, Salvatore Claps, Giuseppe Morone, Annarita Bruno, Lucia Sepe, Riccardo Aleandri
Publikováno v:
Italian Journal of Agronomy, Vol 10, Iss 1 (2015)
Arbuscular mycorrhizal symbiosis contributes to the sustainability of soil-plant system. A field experiment was conducted to examine the effect of arbuscular mycorrhiza (AM) on quantitative and qualitative performance in forage maize (Zea mays L.). W
Externí odkaz:
https://doaj.org/article/f1375ad3a8d54fb9be422381454cf3c8
Autor:
Anna Rocchina Caputo, Giuseppe Morone, Maria Antonietta Di Napoli, Domenico Rufrano, Emilio Sabia, Francesco Paladino, Lucia Sepe, Salvatore Claps
Publikováno v:
Italian Journal of Agronomy, Vol 10, Iss 1 (2015)
The aim of this study, carried out within the NOVOROD project (PSR Campania 2007-2013 Misura 124 HC), was to evaluate the aromatic profile of milk and dairy products of dairy cows supplemented with destoned olive cake (DOC). Two techniques for the he
Externí odkaz:
https://doaj.org/article/eabe709cd0184a2ebcec9d84aaa42012
Autor:
Teresa Zotta, Giuseppe Morone, Ada Braghieri, Majid Majlesi, Fabio Napolitano, Nicoletta Piazzolla
Publikováno v:
International dairy journal 85 (2018): 254–262. doi:10.1016/j.idairyj.2018.06.013
info:cnr-pdr/source/autori:Braghieri A.; Zotta T.; Morone G.; Piazzolla N.; Majlesi M.; Napolitano F./titolo:Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese/doi:10.1016%2Fj.idairyj.2018.06.013/rivista:International dairy journal/anno:2018/pagina_da:254/pagina_a:262/intervallo_pagine:254–262/volume:85
info:cnr-pdr/source/autori:Braghieri A.; Zotta T.; Morone G.; Piazzolla N.; Majlesi M.; Napolitano F./titolo:Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese/doi:10.1016%2Fj.idairyj.2018.06.013/rivista:International dairy journal/anno:2018/pagina_da:254/pagina_a:262/intervallo_pagine:254–262/volume:85
A holistic approach was set up to first identify the main dimensions affecting consumer decisions for purchasing mozzarella cheese and then modulate these aspects to meet consumer expectations. As sensory properties and absence of preservatives were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::431d2153d3e82a89bb05cd6612d2770a
https://doi.org/10.1016/j.idairyj.2018.06.013
https://doi.org/10.1016/j.idairyj.2018.06.013
Autor:
Annamaria Ricciardi, Eugenio Parente, Maria Grazia Bonomo, Teresa Zotta, Giuseppe Morone, Angela Guidone, Assunta Romaniello
Publikováno v:
Lebensmittel-Wissenschaft + Technologie 65 (2016): 572–579. doi:10.1016/j.lwt.2015.08.031
info:cnr-pdr/source/autori:Guidone A.; Ricciardi A.; Romaniello A.; Bonomo M.G.; Morone G.; Zotta T.; Parente E./titolo:Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles/doi:10.1016%2Fj.lwt.2015.08.031/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2016/pagina_da:572/pagina_a:579/intervallo_pagine:572–579/volume:65
info:cnr-pdr/source/autori:Guidone A.; Ricciardi A.; Romaniello A.; Bonomo M.G.; Morone G.; Zotta T.; Parente E./titolo:Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles/doi:10.1016%2Fj.lwt.2015.08.031/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2016/pagina_da:572/pagina_a:579/intervallo_pagine:572–579/volume:65
Natural milk cultures are undefined starters produced by a selective treatment (milk pasteurization, incubation at high temperature and backslopping), and used for the production of Mozzarella cheese. The objective of this study was to monitor the mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e45e8325a008664dd568813aa5ab58a
https://doi.org/10.1016/j.lwt.2015.08.031
https://doi.org/10.1016/j.lwt.2015.08.031
Autor:
Ada Braghieri, Giuseppe Morone, Salvatore Claps, Silvia Cioffi, Angela Guidone, Francesco Genovese, Fabio Napolitano, Eugenio Parente
Publikováno v:
Journal of Dairy Science. 98:1467-1478
Scamorza is a semi-hard, pasta filata cheese resembling low-moisture Mozzarella cheese, with a short ripening time (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e51ce7069f1f2cf7355b67028622a5e
https://doi.org/10.3168/jds.2014-8554
https://doi.org/10.3168/jds.2014-8554
Autor:
A.H. Abdullah, Priscila Alessio, Jayendra Amamcharla, Francesca Antonucci, Constantin Apetrei, Sundar Balasubramanian, Ulrich Banach, Rajib Bandyopadhyay, Runu Banerjee(Roy), José M. Barat, Nadia Bazihizina, Simona Benedetti, Nabarun Bhattacharyya, Evandro Bona, Carla Guanais Branchini, Jesús Brezmes, Susanna Buratti, Xavier Cetó, Patrycja Ciosek, Salvatore Claps, Carlos José Leopoldo Constantino, Maria Stella Cosio, Corrado Costa, Cristiane Margarete Daikuzono, Osvaldo Novais de Oliveira, José A. De Saja, Manel del Valle, Corrado Di Natale, Luís G. Dias, Rui Sérgio dos Santos Ferreira da Silva, Mats Eriksson, C. García-Hernández, Eduardo Garcia-Breijo, Mahdi Ghasemi-Varnamkhasti, Arunangshu Ghosh, Luis Gil-Sánchez, M.T.S.R. Gomes, Manuel Gutiérrez-Capitán, Thomas Hübert, M. Carmen Horrillo, Guohua Hui, Cecilia Jiménez-Jorquera, Dmitry Kirsanov, Aleksander Kubiak, Andrey Legin, Eduard Llobet, Jesús Lozano, Larisa Lvova, Stefano Mancuso, Ramón Martínez-Máñez, M.J. Masnan, C. Medina-Plaza, Paolo Menesatti, Irina Mirela Apetrei, Giuseppe Morone, O. Omar, Federico Pallottino, Roberto Paolesse, António M. Peres, Krishna Persaud, N.A. Rahim, Antonio Riul, María Luz Rodríguez Méndez, Lígia R. Rodrigues, María Teresa Rodriguez-Estrada, Santina Romani, Andrea Romano, Alisa Rudnitskaya, F.S.A. Sa'ad, José Pedro Santos, Matteo Scampicchio, Lucia Sepe, A.Y.M. Shakaff, Jin-E Shin, Maria Concetta Strano, Yusuke Tahara, Cosimo Taiti, Pradip Tamuly, Carlo Tiebe, Kiyoshi Toko, Bipan Tudu, Mikhail Yu. Vagin, Ana C.A. Veloso, Fredrik Winquist, A. Zakaria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1abd0efcd1cd7a25e4ea4a113bb23a63
https://doi.org/10.1016/b978-0-12-800243-8.00034-2
https://doi.org/10.1016/b978-0-12-800243-8.00034-2
Autor:
Lucia Sepe, Paolo Menesatti, Corrado Costa, Stefano Mancuso, Francesca Antonucci, M. C. Strano, Federico Pallottino, Cosimo Taiti, Nadia Bazihizina, Salvatore Claps, Giuseppe Morone
Beyond the appearance of agricultural products, affecting the consumers’ choice, volatile organic compounds play a crucial role in agro-industrial processes and all food-related sciences and technologies as well as food perception and acceptability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae5fbd07ae2be10b0d8d07d4e5c6dc02
https://doi.org/10.1016/b978-0-12-800243-8.00008-1
https://doi.org/10.1016/b978-0-12-800243-8.00008-1
Autor:
Giuseppe Morone, Maria Antonietta Di Napoli, Domenico Rufrano, Salvatore Claps, Francesco Paladino, Emilio Sabia, Lucia Sepe, Anna Rocchina Caputo
Publikováno v:
Italian Journal of Agronomy, Vol 10, Iss 1 (2015)
The aim of this study, carried out within the NOVOROD project (PSR Campania 2007-2013 Misura 124 HC), was to evaluate the aromatic profile of milk and dairy products of dairy cows supplemented with destoned olive cake (DOC). Two techniques for the he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57e8e5bb08d50f1fc5f3142af5eb379f
https://www.agronomy.it/index.php/agro/article/view/609
https://www.agronomy.it/index.php/agro/article/view/609