Works matching AU Boscaino, Floriana
Results: 21
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 174, doi. 10.1016/j.fbp.2021.03.001
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- Article
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.
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- Frontiers in Microbiology, 2019, p. 1, doi. 10.3389/fmicb.2019.01621
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- Article
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00851
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- Article
Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13013
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- Article
Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials.
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- Foods, 2024, v. 13, n. 17, p. 2651, doi. 10.3390/foods13172651
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- Article
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.
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- Foods, 2024, v. 13, n. 15, p. 2342, doi. 10.3390/foods13152342
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- Article
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread.
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- Foods, 2024, v. 13, n. 3, p. 460, doi. 10.3390/foods13030460
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- Article
Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates.
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- Microorganisms, 2022, v. 10, n. 12, p. 2446, doi. 10.3390/microorganisms10122446
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- Article
Selection of Non- Saccharomyces Wine Yeasts for the Production of Leavened Doughs.
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- Microorganisms, 2022, v. 10, n. 9, p. 1849, doi. 10.3390/microorganisms10091849
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- Article
Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 68, doi. 10.3390/fermentation10010068
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- Article
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder.
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- Insects (2075-4450), 2024, v. 15, n. 9, p. 634, doi. 10.3390/insects15090634
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- Article
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves.
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- Molecules, 2023, v. 28, n. 20, p. 7207, doi. 10.3390/molecules28207207
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- Article
Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.
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- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.00429
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- Article
Use of solid-phase microextraction coupled to gas chromatography–mass spectrometry for determination of urinary volatile organic compounds in autistic children compared with healthy controls.
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- Analytical & Bioanalytical Chemistry, 2014, v. 406, n. 19, p. 4649, doi. 10.1007/s00216-014-7855-z
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- Article
Bread chemical and nutritional characteristics as influenced by food grade sea water.
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- International Journal of Food Properties, 2019, v. 22, n. 1, p. 280, doi. 10.1080/10942912.2019.1579837
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- Article
Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient.
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- Foods, 2021, v. 10, n. 11, p. 2585, doi. 10.3390/foods10112585
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Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 5, p. 1730, doi. 10.1002/jsfa.7279
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- Article
Elemental content and nutritional study of blood orange juice.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 13, p. 2283, doi. 10.1002/jsfa.3722
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- Article
Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds.
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- Journal of Food Science & Technology, 2019, v. 56, n. 11, p. 4982, doi. 10.1007/s13197-019-03970-9
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Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese.
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- European Food Research & Technology, 2006, v. 223, n. 1, p. 51
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- Article
Dietary Supplementation with Fish Oil or Conjugated Linoleic Acid Relieves Depression Markers in Mice by Modulation of the Nrf2 Pathway.
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- Molecular Nutrition & Food Research, 2019, v. 63, n. 21, p. N.PAG, doi. 10.1002/mnfr.201900243
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- Article