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pro vyhledávání: '"Roberta Comunian"'
Publikováno v:
Industry and Higher Education; February 2024, Vol. 38 Issue: 1 p3-5, 3p
Akademický článek
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Autor:
Roberta Comunian, Luigi Chessa
Publikováno v:
Fermentation, Vol 10, Iss 10, p 512 (2024)
Driven by the imperative of reconciling food safety with the preservation of traditional sensory profiles, the landscape of starter culture research is evolving [...]
Externí odkaz:
https://doaj.org/article/565d4131f62742adbfbe996273b4821a
Autor:
Luigi Chessa, Elisabetta Daga, Ilaria Dupré, Antonio Paba, Maria C. Fozzi, Davide G. Dedola, Roberta Comunian
Publikováno v:
Fermentation, Vol 10, Iss 1, p 29 (2023)
Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics to artisanal fermented foods. Several species have a long history of safe use and have obtained Qualified Pr
Externí odkaz:
https://doaj.org/article/32263a867cde45a38efb2b557ecd8775
Autor:
Luigi Chessa, Antonio Paba, Ilaria Dupré, Elisabetta Daga, Maria Carmen Fozzi, Roberta Comunian
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 823 (2023)
Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Freque
Externí odkaz:
https://doaj.org/article/288f875420a54349b2d20118407edb84
Publikováno v:
Arts and Humanities in Higher Education. 22:211-232
How do European Arts and Humanities (A&H) graduates contribute to their economies and societies? This paper aims to answer this challenging research question by analysing data from the 2018 pilot Eurograduate survey of graduates. The article explores
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01a91f16c7153c7a6bfa825522f4f5b7
https://doi.org/10.1177/14740222231156892
https://doi.org/10.1177/14740222231156892
Autor:
Lauren England, Roberta Comunian
Publikováno v:
European Journal of Cultural Studies. 25:1597-1616
Creative intermediaries are increasingly recognised for their role in facilitating the growth and development of creative entrepreneurs and creative and cultural industries. There is also a growing interest in the role of creative and cultural indust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45828529bfb6a414c8924e23ad5d16b5
https://doi.org/10.1177/13675494221136611
https://doi.org/10.1177/13675494221136611
Publikováno v:
Microorganisms, Vol 9, Iss 7, p 1363 (2021)
The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes to establishing a link between products and territory of production, which commercial starters, constituted by few species and strains, are no
Externí odkaz:
https://doaj.org/article/706d0d011a384d62a94fba7914286cea
Autor:
Antonio Paba, Luigi Chessa, Elisabetta Daga, Marco Campus, Monica Bulla, Alberto Angioni, Piergiorgio Sedda, Roberta Comunian
Publikováno v:
Foods, Vol 9, Iss 2, p 135 (2020)
Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, and oliv
Externí odkaz:
https://doaj.org/article/2f0b5b67b2ed414e95f4a4fcbb2be036
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, e
Externí odkaz:
https://doaj.org/article/382ba06c5fed4dcf9bf83adb629e0d06