Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Tiziana Di Renzo"'
Autor:
Chong Shin Yee, Zul Ilham, Acga Cheng, Muhamad Hafiz Abd Rahim, Siti Hajar-Azhari, Mohd Hafis Yuswan, Nurul Aqilah Mohd Zaini, Anna Reale, Tiziana Di Renzo, Wan Abd Al Qadr Imad Wan-Mohtar
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33147- (2024)
This study addresses the challenge of enhancing gamma-aminobutyric acid (GABA) content in soy sauce through optimized fermentation condition. Using a multiple starter culture, consisting of Aspergillus oryzae strain NSK, Bacillus cereus strain KBC an
Externí odkaz:
https://doaj.org/article/aa6b74633f874b04b40775ddc59b64e1
Autor:
Anna Reale, Maria Cecilia Puppo, Floriana Boscaino, Antonela Guadalupe Garzon, Silvina Rosa Drago, Serena Marulo, Tiziana Di Renzo
Publikováno v:
Foods, Vol 13, Iss 15, p 2342 (2024)
The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistenc
Externí odkaz:
https://doaj.org/article/929fc34f9b8643d3a008f5abb5b93055
Autor:
Tiziana Di Renzo, Maria Carmela Trivisonno, Stefania Nazzaro, Anna Reale, Maria Cristina Messia
Publikováno v:
Foods, Vol 13, Iss 9, p 1382 (2024)
The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free dough
Externí odkaz:
https://doaj.org/article/a9e6b6fbfbe543f98325adb1eddfe85a
Autor:
Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti
Publikováno v:
Foods, Vol 13, Iss 3, p 460 (2024)
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, A
Externí odkaz:
https://doaj.org/article/04c0c6aebe784cc1aa1dd87fa249940f
Autor:
Tiziana Di Renzo, Giovanni Cascone, Giuseppina Crescente, Anna Reale, Valeria Menga, Maria D’Apolito, Stefania Nazzaro, Maria Grazia Volpe, Stefania Moccia
Publikováno v:
Foods, Vol 12, Iss 22, p 4096 (2023)
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian
Externí odkaz:
https://doaj.org/article/dacdec8ddcab4b8ea4dcf5121c033569
Autor:
Antonietta Maoloni, Federica Cardinali, Vesna Milanović, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, Ilario Ferrocino, Giorgia Rampanti, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti
Publikováno v:
Molecules, Vol 28, Iss 20, p 7207 (2023)
Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and se
Externí odkaz:
https://doaj.org/article/1f3c591dc1794f048e873470a60ddd20
Autor:
Annalaura Manes, Tiziana Di Renzo, Loreta Dodani, Anna Reale, Claudia Gautiero, Mariastella Di Lauro, Gilda Nasti, Federica Manco, Espedita Muscariello, Bruna Guida, Giovanni Tarantino, Mauro Cataldi
Publikováno v:
Biomedicines, Vol 11, Iss 9, p 2562 (2023)
The clinical response to classical immunosuppressant drugs (cIMDs) is highly variable among individuals. We performed a systematic review of published evidence supporting the hypothesis that gut microorganisms may contribute to this variability by af
Externí odkaz:
https://doaj.org/article/a3b3a46f814744009c726fde5716c9e8
Autor:
Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro, Tiziana Di Renzo
Publikováno v:
Foods, Vol 12, Iss 9, p 1866 (2023)
Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characterist
Externí odkaz:
https://doaj.org/article/e11525db52564fa7a687ff0336231542
Publikováno v:
Microorganisms, Vol 10, Iss 9, p 1849 (2022)
Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated y
Externí odkaz:
https://doaj.org/article/fb2cc73e9de846b395a260298c4c9492
Publikováno v:
Nutrients, Vol 14, Iss 18, p 3679 (2022)
The outermost constituent of many bacterial cells is represented by an S-layer, i.e., a semiporous lattice-like layer composed of self-assembling protein subunits called S-layer proteins (Slps). These proteins are involved in several processes, such
Externí odkaz:
https://doaj.org/article/f6c67931696e4d84a1cdc98e957a05e5