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Plant Growth-Promoting Activities of Bacteria Isolated from an Anthropogenic Soil Located in Agrigento Province.
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- Micromachines, 2022, v. 13, n. 11, p. 2167, doi. 10.3390/microorganisms10112167
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- Article
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems.
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- Annals of Microbiology, 2017, v. 67, n. 12, p. 827, doi. 10.1007/s13213-017-1311-1
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- Article
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process.
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- Annals of Microbiology, 2017, v. 67, n. 1, p. 37, doi. 10.1007/s13213-016-1234-2
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- Article
Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging.
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- Horticulturae, 2023, v. 9, n. 6, p. 651, doi. 10.3390/horticulturae9060651
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- Article
Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere.
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- Horticulturae, 2023, v. 9, n. 1, p. 15, doi. 10.3390/horticulturae9010015
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- Article
Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage.
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- Horticulturae, 2021, v. 7, n. 12, p. 581, doi. 10.3390/horticulturae7120581
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- Article
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.
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- Chemistry & Biodiversity, 2017, v. 14, n. 5, p. n/a, doi. 10.1002/cbdv.201600477
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- Article
Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
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- International Journal of Environmental Research & Public Health, 2021, v. 18, n. 4, p. 1834, doi. 10.3390/ijerph18041834
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- Article
Effect of Mucilage-Based Edible Coating Enriched with Oregano Essential Oil on Postharvest Quality and Sensorial Attributes of Fresh-Cut Loquat.
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- Coatings (2079-6412), 2023, v. 13, n. 8, p. 1387, doi. 10.3390/coatings13081387
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- Article
Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating.
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- Coatings (2079-6412), 2022, v. 12, n. 5, p. 664, doi. 10.3390/coatings12050664
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- Article
CHEMICAL COMPOSITION OF ESSENTIAL OILS FROM PANTELLERIA ISLAND AUTOCHTHONOUS AND NATURALIZED SPICES AND EVALUATION OF THEIR INDIVIDUAL AND COMBINED ANTIMICROBIAL ACTIVITIES.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 46, doi. 10.34302/crpjfst/2019.11.2.4
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- Article
COMBINED APPROACH FOR THE INVESTIGATION OF DOMINANT FERMENTING MICROBIOTA IN TWO TRADITIONAL SOURDOUGHS PRODUCED IN SICILY.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 5
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- Article
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
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- Microorganisms, 2023, v. 11, n. 4, p. 825, doi. 10.3390/microorganisms11040825
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- Article
Plant Growth-Promoting Activities of Bacteria Isolated from an Anthropogenic Soil Located in Agrigento Province.
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- Microorganisms, 2022, v. 10, n. 11, p. 2167, doi. 10.3390/microorganisms10112167
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- Publication type:
- Article
Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits.
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- Agronomy, 2022, v. 12, n. 9, p. 2120, doi. 10.3390/agronomy12092120
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- Article
Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit.
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- Agronomy, 2022, v. 12, n. 2, p. 540, doi. 10.3390/agronomy12020540
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- Article
Effect of Opuntia ficus-indica Mucilage Edible Coating on Quality, Nutraceutical, and Sensorial Parameters of Minimally Processed Cactus Pear Fruits.
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- Agronomy, 2021, v. 11, n. 10, p. 1963, doi. 10.3390/agronomy11101963
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- Article
Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes' and cows' milk collected in western Sicily: a preliminary investigation.
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- Italian Journal of Food Safety, 2020, v. 9, n. 4, p. 220, doi. 10.4081/ijfs.2020.8406
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- Article
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses.
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- Italian Journal of Food Safety, 2017, v. 6, n. 2, p. 13, doi. 10.4081/ijfs.2017.6191
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- Article
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses.
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- Italian Journal of Food Safety, 2017, v. 6, n. 1, p. 13, doi. 10.4081/ijfs.2017.6191
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- Article
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making.
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- Italian Journal of Food Safety, 2016, v. 5, n. 1, p. 20, doi. 10.4081/ijfs.2016.5503
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- Article
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1197, doi. 10.1111/ijfs.13997
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- Article
Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the 'Tardivo di Ciaculli' mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli).
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- Frontiers in Sustainable Food Systems, 2024, p. 1, doi. 10.3389/fsufs.2024.1334030
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- Article
Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 634, doi. 10.3390/fermentation9070634
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- Article
Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030143
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- Article
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010035
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- Article
Evaluation of the Fermentation Dynamics of Commercial Baker's Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010002
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- Article
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030061
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- Article
Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit.
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- Chemical & Biological Technologies in Agriculture, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s40538-022-00324-0
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- Article
Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 1, p. 210, doi. 10.3390/app12010210
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- Article
Polyphasic Characterization of Microbiota of "Mastredda", a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 18, p. 8647, doi. 10.3390/app11188647
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- Article
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt.
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- International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 208, doi. 10.1111/1471-0307.12569
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- Article
Influence of Biochar on the Properties of Antibacterial PBAT/Carvacrol Films.
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- Journal of Polymers & the Environment, 2024, v. 32, n. 6, p. 2780, doi. 10.1007/s10924-024-03262-0
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- Article
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level.
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- Toxins, 2022, v. 14, n. 5, p. 293, doi. 10.3390/toxins14050293
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- Article
Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13955
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- Article
Biological Activity and Metabolomics of Griffonia simplicifolia Seeds Extracted with Different Methodologies.
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- Antioxidants, 2023, v. 12, n. 9, p. 1709, doi. 10.3390/antiox12091709
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- Article
Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils.
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- Antioxidants, 2023, v. 12, n. 6, p. 1293, doi. 10.3390/antiox12061293
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- Article
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.
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- Antioxidants, 2023, v. 12, n. 2, p. 439, doi. 10.3390/antiox12020439
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- Article
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.
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- Antioxidants, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/antiox11102004
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- Article
Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition.
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- Antioxidants, 2021, v. 10, n. 2, p. 306, doi. 10.3390/antiox10020306
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- Article
Design and Implementation of a Smart System to Control Aromatic Herb Dehydration Process.
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- Agriculture; Basel, 2020, v. 10, n. 8, p. 332, doi. 10.3390/agriculture10080332
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- Article
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda‐like stretched cheese.
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- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 130, doi. 10.1111/jam.15354
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- Article
Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage.
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- Journal of Food Quality, 2021, p. 1, doi. 10.1155/2021/9976052
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- Article
Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin.
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- Express Polymer Letters, 2022, v. 16, n. 10, p. 1083, doi. 10.3144/expresspolymlett.2022.79
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- Article
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production.
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- Foods, 2023, v. 12, n. 20, p. 3743, doi. 10.3390/foods12203743
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- Article
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture.
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- Foods, 2023, v. 12, n. 18, p. 3454, doi. 10.3390/foods12183454
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- Article
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder.
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- Foods, 2022, v. 11, n. 17, p. 2605, doi. 10.3390/foods11172605
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- Article
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.
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- Foods, 2022, v. 11, n. 5, p. 774, doi. 10.3390/foods11050774
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- Article
Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese.
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- Foods, 2022, v. 11, n. 1, p. 25, doi. 10.3390/foods11010025
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- Article
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.
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- Foods, 2021, v. 10, n. 2, p. 461, doi. 10.3390/foods10020461
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- Article