Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Maria Gabriella Di Serio"'
Autor:
Pietro Toscano, Maurizio Cutini, Luciana Di Giacinto, Maria Gabriella Di Serio, Carlo Bisaglia
Publikováno v:
AgriEngineering, Vol 3, Iss 3, Pp 622-632 (2021)
In olive oil extraction processes, different operating methods used for the preparation of olive pastes significantly affect their rheological characteristics, as well as the extraction yields and qualitative characteristics of the oils. To enhance a
Externí odkaz:
https://doaj.org/article/63d7768d63364d93808544864e11c2a9
Autor:
Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, Gianluca Veneziani
Publikováno v:
Foods, Vol 10, Iss 11, p 2884 (2021)
The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and var
Externí odkaz:
https://doaj.org/article/7697d35d44df468cb9f5e0ca60488d36
Autor:
Barbara Lanza, Sara Di Marco, Martina Bacceli, Maria Gabriella Di Serio, Giuseppina Di Loreto, Martina Cellini, Nicola Simone
Publikováno v:
Fermentation, Vol 7, Iss 4, p 239 (2021)
In this study, four different kinds of table olive fermentations belonging to Olea europaea L. Itrana cultivar were evaluated: A, spontaneous fermentation; B, fermentation with a single inoculum (Lactiplantibacillus plantarum B1); C, fermentation wit
Externí odkaz:
https://doaj.org/article/5d4a22e090864e289b9da5c1edd58963
Autor:
Martina Bacceli, Maria Gabriella Di Serio, Giuseppina Di Loreto, Martina Cellini, Sara Di Marco, Barbara Lanza, Nicola De Simone
Publikováno v:
Fermentation
Volume 7
Issue 4
Pages: 239
Fermentation, Vol 7, Iss 239, p 239 (2021)
Volume 7
Issue 4
Pages: 239
Fermentation, Vol 7, Iss 239, p 239 (2021)
In this study, four different kinds of table olive fermentations belonging to Olea europaea L. Itrana cultivar were evaluated: A, spontaneous fermentation; B, fermentation with a single inoculum (Lactiplantibacillus plantarum B1); C, fermentation wit
Autor:
Mauro Pagano, Roberto Ciccoritti, Maurizio Servili, Maria Gabriella Di Serio, Gianluca Veneziani, Roberto Tomasone, Davide Nucciarelli, Rossella Manganiello, Paolo Del Re, Lucia Giansante
Publikováno v:
Foods
Foods; Volume 10; Issue 11; Pages: 2884
Foods, Vol 10, Iss 2884, p 2884 (2021)
Foods; Volume 10; Issue 11; Pages: 2884
Foods, Vol 10, Iss 2884, p 2884 (2021)
The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and var
Autor:
Maurizio Cutini, Carlo Bisaglia, Maria Gabriella Di Serio, Pietro Toscano, Luciana Di Giacinto
Publikováno v:
AgriEngineering
Volume 3
Issue 3
Pages 40-632
AgriEngineering, Vol 3, Iss 40, Pp 622-632 (2021)
Volume 3
Issue 3
Pages 40-632
AgriEngineering, Vol 3, Iss 40, Pp 622-632 (2021)
In olive oil extraction processes, different operating methods used for the preparation of olive pastes significantly affect their rheological characteristics, as well as the extraction yields and qualitative characteristics of the oils. To enhance a
Autor:
Luciana Di Giacinto, Filippo Panni, Enrico Valli, Maria Gabriella Di Serio, Luciano Pollastri, Paolo Del Re, Lucia Giansante
BACKGROUND: Single cultivar ‘Olivastro di Bucchianico’ extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b2ecd959ab59072baa4dac13cb297ba
http://hdl.handle.net/11585/839880
http://hdl.handle.net/11585/839880
Publikováno v:
Communications in Soil Science and Plant Analysis. 48:2420-2433
In Italy, the law no 574 of 1996 permits and regulates the disposal of olive mill wastewater (OMW), the liquid by-product obtained in oil mill when olive fruits are processed to extract virgin oliv...
Autor:
Maria Gabriella Di Serio, Raffaella Vito, Lucia Giansante, Giuseppina Di Loreto, Luciana Di Giacinto
Publikováno v:
British Food Journal. 119:2102-2116
PurposeThe purpose of this paper is to guide the choice of consumers, putting on the label an additional claim, which can provide more information on the sensory profile and the nutritional and preservation features of the marketed extra virgin olive
Publikováno v:
Scientia Horticulturae. 191:49-56
Fruit cuticle micromorphology of several cultivars of Olea europaea L. was described with the aim to individualize features of the epicarp and epicuticular waxes useful to technological processings. All olive cvs. analyzed in this paper showed only e