Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Pietro Barbaccia"'
Autor:
Pietro Barbaccia, Raimondo Gaglio, Carmelo Dazzi, Claudia Miceli, Patrizia Bella, Giuseppe Lo Papa, Luca Settanni
Publikováno v:
Microorganisms, Vol 10, Iss 11, p 2167 (2022)
Bacteria producers of plant growth-promoting (PGP) substances are responsible for the enhancement of plant development through several mechanisms. The purpose of the present work was to evaluate the PGP traits of 63 bacterial strains that were isolat
Externí odkaz:
https://doaj.org/article/d0b7a96f87b24ab9ade226b3c62bc897
Autor:
Marisa Palmeri, Isabella Mancuso, Raimondo Gaglio, Luigi Arcuri, Santino Barreca, Pietro Barbaccia, Maria Luisa Scatassa
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 4 (2021)
The present work was carried out to investigate the Antimicrobial Resistance (AMR) of enterococci isolated from raw ewes’ and cows’ milk. The samples were collected from eighteen semi-extensive dairy sheep and cow farms throughout western Sicily.
Externí odkaz:
https://doaj.org/article/7b785047767e435d8cade785c69204bc
Autor:
Pietro Barbaccia, Carmelo Dazzi, Elena Franciosi, Rosalia Di Gerlando, Luca Settanni, Giuseppe Lo Papa
Publikováno v:
Land, Vol 11, Iss 5, p 748 (2022)
This work aimed to characterize the microbial communities of an anthropogenic soil originating from application of pedotechniques to Vertisols in a Mediterranean environment. Bare soil profiles were sampled at three depths (0–10 cm, 10–30 cm, and
Externí odkaz:
https://doaj.org/article/78ecff6cd3784989b43569000016c9f8
Autor:
Pietro Barbaccia, Leopoldo Lipocelli, Giancarlo Moschetti, Nicola Francesca, Simone De Martino, Vincenzo Arrigo, Raimondo Gaglio, Luca Settanni
Publikováno v:
Applied Sciences, Vol 12, Iss 1, p 210 (2021)
This work was aimed to produce an “active” food ice to preserve its microbiological safety over time. With this in mind, ice cubes were processed with the addition of H2O2 to water before freezing. Four food ice productions were performed at the
Externí odkaz:
https://doaj.org/article/6992a10c0e1f49ab865e646d8a70f99a
Autor:
Pietro Barbaccia, Gabriele Busetta, Michele Matraxia, Anna Maria Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, Raimondo Gaglio
Publikováno v:
Fermentation, Vol 7, Iss 1, p 35 (2021)
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolate
Externí odkaz:
https://doaj.org/article/414d14457e2640b8ad661e3e7f8236c6
Autor:
Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
Publikováno v:
Antioxidants, Vol 10, Iss 2, p 306 (2021)
An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36
Externí odkaz:
https://doaj.org/article/29180386cfcb47b09a679d99e3304eeb
Autor:
Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, Nicola Francesca, Luisa Tesoriere, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni
Publikováno v:
Foods, Vol 10, Iss 2, p 461 (2021)
Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated
Externí odkaz:
https://doaj.org/article/006a4b1607764bca8e7741048057b60f
Autor:
Gabriele Busetta, Giuliana Garofalo, Angelo Moscarelli, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio, Marcella Barbera, Pietro Barbaccia, Nicola Francesca, Antonio Alfonzo
Publikováno v:
Journal of Applied Microbiology. 133:130-144
Aims The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d’Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bca6d0dfdcd347cea7887324b241934
https://doi.org/10.1111/jam.15354
https://doi.org/10.1111/jam.15354
Publikováno v:
Journal of Food Quality and Hazards Control, Vol 6, Iss 2, Pp 66-72 (2019)
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a82945fb29056369d7605bbe12994f59
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-717-2&slc_lang=en&sid=1
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-717-2&slc_lang=en&sid=1
Autor:
Pietro Barbaccia, Alessandro Attanzio, Ignazio Restivo, Marcella Barbera, Nicola Francesca, Luisa Tesoriere, Raimondo Gaglio, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni, Antonino Di Grigoli, Giuseppe Maniaci
Publikováno v:
Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 461, p 461 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 461, p 461 (2021)
Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8eedf92c22807babbde7168fff2ee33
http://europepmc.org/articles/PMC7923417
http://europepmc.org/articles/PMC7923417