Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Autor: Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti

Publikováno v: Foods, Vol 13, Iss 3, p 460 (2024)

In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, A

Externí odkaz: https://doaj.org/article/04c0c6aebe784cc1aa1dd87fa249940f

Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study

Autor: Vesna Milanović, Federica Cardinali, Luca Belleggia, Cristiana Garofalo, Marina Pasquini, Stefano Tavoletti, Paola Riolo, Sara Ruschioni, Nunzio Isidoro, Andrea Osimani, Lucia Aquilanti

Publikováno v: Journal of Functional Foods, Vol 82, Iss , Pp 104490- (2021)

The exploitation of yellow mealworm (Tenebrio molitor) larvae for the bioaugmentation of probiotic Bacillus clausii strains was evaluated during a 7-day rearing period. qPCR was applied to evaluate the persistence and growth of B. clausii in the rear

Externí odkaz: https://doaj.org/article/fcf7766f422a4a959939e75fff73f2fe

The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing

Autor: Antonietta Maoloni, Ilario Ferrocino, Vesna Milanović, Luca Cocolin, Maria Rita Corvaglia, Donatella Ottaviani, Chiara Bartolini, Giulia Talevi, Luca Belleggia, Federica Cardinali, Rico Marabini, Lucia Aquilanti, Andrea Osimani

Publikováno v: Foods, Vol 9, Iss 11, p 1568 (2020)

Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. G

Externí odkaz: https://doaj.org/article/f083e1dbf9e243e08e8ce6437243d40d

Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR

Autor: Vesna Milanović, Antonietta Maoloni, Luca Belleggia, Federica Cardinali, Cristiana Garofalo, Cristiana Cesaro, Lucia Aquilanti, Andrea Osimani

Publikováno v: Genes; Volume 14; Issue 1; Pages: 56

Antibiotic resistance (AR) represents a global concern for human health. To the best of the authors’ knowledge, no study addressing AR in surströmming, a traditional Swedish fermented herring, has been performed to date. The aim of the present res

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2569b64e98a3c9097a892a0cbd184458

Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves

Autor: Floriana Boscaino, Luca Belleggia, Sara Di Bella, M. Naceur Haouet, Massimo Mozzon, Antonietta Maoloni, Tiziana Di Renzo, Vesna Milanović, Roberta Foligni, Benedetta Staccini, Martina Cirlini, Cristiana Garofalo, Marco Spaggiari, Anna Reale, Cinzia Mannozzi, Federica Cardinali, Lucia Aquilanti, Andrea Osimani

Publikováno v: Food and bioproducts processing 127 (2021): 174–197. doi:10.1016/j.fbp.2021.03.001
info:cnr-pdr/source/autori:Maoloni A.; Milanovic V.; Osimani A.; Cardinali F.; Garofalo C.; Belleggia L.; Foligni R.; Mannozzi C.; Mozzon M.; Cirlini M.; Spaggiari M.; Reale A.; Boscaino F.; Di Renzo T.; Haouet M.N.; Staccini B.; Di Bella S.; Aquilanti L./titolo:Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves/doi:10.1016%2Fj.fbp.2021.03.001/rivista:Food and bioproducts processing/anno:2021/pagina_da:174/pagina_a:197/intervallo_pagine:174–197/volume:127

Sea fennel (Crithmum maritimum L.) contains several bioactive compounds like vitamin C, polyphenols, essential oils, and fatty acids. The present study was aimed at exploring the lactic acid fermentation of sea fennel sprouts by the selection and ino

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51ce744d47a474612e5d6008f4e48a54
https://doi.org/10.1016/j.fbp.2021.03.001