Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Rossana Sidari"'
Autor:
Rossana Sidari, Rosanna Tofalo
Publikováno v:
Foods, Vol 13, Iss 16, p 2547 (2024)
This contribution aims to review the presence and the potential double role—positive or beneficial and negative or harmful—of fungi in fermented sausages as well as their use as starter cultures. Traditionally, studies have been focused on lactic
Externí odkaz:
https://doaj.org/article/335f131ac6e44768a77a7db22d6a28d0
Publikováno v:
Agronomy, Vol 12, Iss 9, p 2043 (2022)
Over the past decades, a growing interest in allelopathy has been recorded due to the effective use of allelochemicals as growth regulators, bioherbicides, insecticides, and antimicrobial crop protection in the sustainable agriculture field. So far,
Externí odkaz:
https://doaj.org/article/bf4b6abe807148ff8271aa5aa69b306e
Autor:
Rossana Sidari, Katarína Ženišová, Blanka Tobolková, Elena Belajová, Tereza Cabicarová, Mária Bučková, Andrea Puškárová, Matej Planý, Tomáš Kuchta, Domenico Pangallo
Publikováno v:
Microorganisms, Vol 9, Iss 11, p 2223 (2021)
Wine reflects the specificity of a terroir, including the native microbiota. In contrast to the use of Saccharomyces cerevisiae commercial starters, a way to maintain wines’ microbial terroir identities, guaranteeing at the same time the predictabi
Externí odkaz:
https://doaj.org/article/c48e109e3f4b403a8895608d10766012
Autor:
Rossana Sidari, Alessandra Martorana, Clotilde Zappia, Antonio Mincione, Angelo Maria Giuffrè
Publikováno v:
Foods, Vol 9, Iss 9, p 1258 (2020)
Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant
Externí odkaz:
https://doaj.org/article/44c3ed94206b49569ff81d768fff0cf4
Autor:
Andrea Pulvirenti, Luciana De Vero, Giuseppe Blaiotta, Rossana Sidari, Giovanna Iosca, Maria Gullo, Andrea Caridi
Publikováno v:
Fermentation, Vol 6, Iss 3, p 80 (2020)
Ochratoxin A is a dangerous mycotoxin present in wines and is considered the principal safety hazard in the winemaking process. Several authors have investigated the ochratoxin A adsorption ability of Saccharomyces cerevisiae yeasts, and specifically
Externí odkaz:
https://doaj.org/article/fbc7cc67fcfa4eadb21ea63a3399eaa5
Publikováno v:
OENO One, Vol 49, Iss 3, Pp 195-203 (2015)
Aim: Evaluating Saccharomyces cerevisiae strains for their color adsorption aptitude by using Grape Skin Agar in order to protect the phenolic compounds responsible for the color of red wines; proposing a suitable and innovative medium to be included
Externí odkaz:
https://doaj.org/article/8b4f7cc5b8c043c3be30c5bd2151e74d
Publikováno v:
Molecules, Vol 24, Iss 15, p 2810 (2019)
Arthrospira platensis (spirulina) is considered a source of natural molecules with nutritional and health benefits. As the different storage forms can affect the quantity and quality of bioactive ingredients, the aim of the present work was to evalua
Externí odkaz:
https://doaj.org/article/7136b741a99b49d0a8acab3756883c0b
Over the past decades, a growing interest in allelopathy has been recorded due to the effective use of allelochemicals as growth regulators, bioherbicides, insecticides, and antimicrobial crop protection in the sustainable agriculture field. So far,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d82eb5e128ee43348636a77783e0a701
http://hdl.handle.net/2434/939840
http://hdl.handle.net/2434/939840
To design a rapid, simple, and low-cost procedure for yeast selection with differential adsorption activities toward phenolics and ochratoxin A, 284 yeast strains were screened. This was done by evaluating the type of growth during grape must ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a881c727d5b95682b8cbc52a7a23f0ba
https://hdl.handle.net/11588/890017
https://hdl.handle.net/11588/890017