Zobrazeno 1 - 10
of 241
pro vyhledávání: '"and Vittorio Capozzi"'
Publikováno v:
Fermentation, Vol 5, Iss 4, p 97 (2019)
In this study, we explored the diversity of yeasts and lactic acid bacteria (LAB) associated with six spontaneous sourdough fermentations from the northern part of the Apulian region (Italy). Bacterial and yeast isolates from sourdough were investiga
Externí odkaz:
https://doaj.org/article/11570087ac4f45ae83f7d543ef4f724a
Autor:
Andrea Dell’Olio, Josep Rubert, Vittorio Capozzi, Matteo Tonezzer, Emanuela Betta, Vincenzo Fogliano, Franco Biasioli
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract This work implemented a non-invasive volatile organic compounds (VOCs) monitoring approach to study how food components are metabolised by the gut microbiota in-vitro. The fermentability of a model food matrix rich in dietary fibre (oat bran
Externí odkaz:
https://doaj.org/article/8d1a15e441de43cca988a056e11c6b81
Autor:
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fer
Externí odkaz:
https://doaj.org/article/d49ada292e304840b655aaf7df3afe08
Autor:
Radjaa Cirat, Zineb Benmechernene, Hülya Cunedioğlu, Mariacinzia Rutigliano, Angela Scauro, Khaled Abderrahmani, Kihal Mebrouk, Vittorio Capozzi, Giuseppe Spano, Barbara la Gatta, Maria Teresa Rocchetti, Daniela Fiocco, Mariagiovanna Fragasso
Publikováno v:
Microorganisms, Vol 12, Iss 10, p 2042 (2024)
The food industry constantly seeks new starter cultures with superior characteristics to enhance the sensory and overall quality of final products. Starting from a collection of Algerian dairy (goat and camel) lactic acid bacteria, this work focused
Externí odkaz:
https://doaj.org/article/ac95daa0228549e490cd940fc3fc32e0
Autor:
Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco, Mariagiovanna Fragasso
Publikováno v:
Fermentation, Vol 10, Iss 4, p 222 (2024)
The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demands of consumers for safe, healthy, and clean-labe
Externí odkaz:
https://doaj.org/article/6fb6b3883a6a408cbce9fe23c947aa3e
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
Publikováno v:
Molecules, Vol 28, Iss 22, p 7642 (2023)
Direct injection mass spectrometry (DIMS) entails the direct introduction of a gaseous sample into a mass analyser without prior treatment or separation. DIMS techniques offer the opportunity to monitor processes in time, with limits of detection as
Externí odkaz:
https://doaj.org/article/591c8bcf8c0c4892abf85901781ba620
Autor:
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, Teresa Semedo-Lemsaddek, Daniela Fiocco, Giuseppe Spano, Ferid Abidi
Publikováno v:
Microorganisms, Vol 11, Iss 11, p 2679 (2023)
The continued exploration of the diversity of lactic acid bacteria in little-studied ecological niches represents a fundamental activity to understand the diffusion and biotechnological significance of this heterogeneous class of prokaryotes. In this
Externí odkaz:
https://doaj.org/article/412852a76183480e816699ff7fe02848
Autor:
Maria Mazzucotelli, Brian Farneti, Iuliia Khomenko, Karina Gonzalez-Estanol, Michele Pedrotti, Mariagiovanna Fragasso, Vittorio Capozzi, Franco Biasioli
Publikováno v:
Green Analytical Chemistry, Vol 3, Iss , Pp 100041- (2022)
Proton transfer reaction mass spectrometry (PTR-MS) has been developed for the direct, high sensitivity and high time resolution monitoring of volatile organic compounds (VOCs). Although PTR-MS development was not guided by greenness goals, most of i
Externí odkaz:
https://doaj.org/article/bcc9f31c308c45acaeff0fafdcce23db