Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Nicola de Simone"'
Autor:
Nicola De Simone, Angela Scauro, Danial Fatchurrahman, Pasquale Russo, Vittorio Capozzi, Giuseppe Spano, Mariagiovanna Fragasso
Publikováno v:
Horticulturae, Vol 10, Iss 4, p 419 (2024)
The use of lactic acid bacteria (LAB) for the probiotic enrichment of minimally processed fruit is a well-established practice in the literature. In addition, several LAB demonstrated a strain-specific ability to control harmful microorganisms and de
Externí odkaz:
https://doaj.org/article/6f219459d4484da4abdba7e552cf133e
Autor:
Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi, Francesco Grieco
Publikováno v:
Beverages, Vol 10, Iss 1, p 8 (2024)
Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-
Externí odkaz:
https://doaj.org/article/3344291ef95c4f548332b0b42c1d6363
Autor:
Inés Ripa, José Ángel Ruiz‐Masó, Nicola De Simone, Pasquale Russo, Giuseppe Spano, Gloria del Solar
Publikováno v:
Microbial Biotechnology, Vol 15, Iss 4, Pp 1253-1269 (2022)
Summary Manufacturing of probiotics and functional foods using lactic acid bacteria (LAB) that overproduce vitamin B2 has gained growing interest due to ariboflavinosis problems affecting populations of both developing and affluent countries. Two iso
Externí odkaz:
https://doaj.org/article/cdbb21fb20d549f4998ed29d48262fff
Autor:
Maria Lucia Valeria de Chiara, Nicola De Simone, Giuseppe Spano, Maria Luisa Amodio, Giancarlo Colelli
Publikováno v:
Advances in Horticultural Science, Vol 37, Iss 1 (2023)
Table grapes are characterized by high susceptibility to mold development during post-harvest, mostly due to Botrytis cinerea. Microwave application on ready-to-eat product can represent an alternative to antifungal treatment. With the aim of identif
Externí odkaz:
https://doaj.org/article/7017b0ffdc964ee48d657d3d927b5924
Autor:
Marianna De Gioia, Pasquale Russo, Nicola De Simone, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso
Publikováno v:
Applied Sciences, Vol 12, Iss 24, p 12760 (2022)
The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality. The interactions among different couples of microorganisms, in particular yeasts and lactic acid ba
Externí odkaz:
https://doaj.org/article/bddb234802d744bc948f9c775a6a2702
Autor:
Vittorio Capozzi, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, Francesco Grieco
Publikováno v:
Fermentation, Vol 8, Iss 6, p 275 (2022)
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and saf
Externí odkaz:
https://doaj.org/article/b04838a9bb6b46d69184e50d77320191
Autor:
Maria Teresa Rocchetti, Pasquale Russo, Giuseppe Spano, Letizia De Santis, Ilenia Iarusso, Nicola De Simone, Samira Brahimi, Daniela Fiocco, Vittorio Capozzi
Publikováno v:
Applied Sciences, Vol 12, Iss 10, p 4989 (2022)
Usually, the search for new candidate probiotics starts from strain isolation, followed by genotypic and phenotypic characterisations. For the best candidates, the final selection criteria, i.e., an efficient biomass production and the survival to st
Externí odkaz:
https://doaj.org/article/73c2de35fec64a9ba8ed375251447863
Autor:
Nicola De Simone, Pasquale Russo, Maria Tufariello, Mariagiovanna Fragasso, Michele Solimando, Vittorio Capozzi, Francesco Grieco, Giuseppe Spano
Publikováno v:
Foods, Vol 10, Iss 8, p 1831 (2021)
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengt
Externí odkaz:
https://doaj.org/article/bb7573fd68f342cbbf667f5794bc929b
Autor:
Renata Alleva, Andrea Tognù, Marco Tomasetti, Maria Serena Benassi, Laura Pazzaglia, Hanna van Oven, Ettore Viganò, Nicola De Simone, Ilaria Pacini, Sandra Giannone, Sanjin Gagic, Raffaele Borghi, Sara Picone, Battista Borghi
Publikováno v:
PLoS ONE, Vol 14, Iss 7, p e0219113 (2019)
ObjectivesTo investigate the modulation of genes whose expression level is indicative of stress and toxicity following exposure to three anaesthesia techniques, general anaesthesia (GA), regional anaesthesia (RA), or integrated anaesthesia (IA).Metho
Externí odkaz:
https://doaj.org/article/78733488c7a246a5b817eaeef4670210
Autor:
Nicola De Simone, Vittorio Capozzi, Maria Lucia Valeria de Chiara, Maria Luisa Amodio, Samira Brahimi, Giancarlo Colelli, Djamel Drider, Giuseppe Spano, Pasquale Russo
Publikováno v:
Microorganisms, Vol 9, Iss 4, p 773 (2021)
Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bac
Externí odkaz:
https://doaj.org/article/58754a6afbf44636ad3cb6dbd6be377e