Works by Lanza, Barbara

Results: 25

Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive ( Olea europaea L. cv. Ascolana tenera) fruits.

Published in:

Journal of the Science of Food & Agriculture, 2006, v. 86, n. 6, p. 1005, doi. 10.1002/jsfa.2449

By:

Marsilio, Vincenzo;
d'Andria, Riccardo;
Lanza, Barbara;
Russi, Francesca;
Iannucci, Emilia;
Lavini, Antonella;
Morelli, Giovanni

Publication type:

Article

Use of a lactic acid bacteria starter culture during green olive ( Olea europaea L cv Ascolana tenera) processing.

Published in:

Journal of the Science of Food & Agriculture, 2005, v. 85, n. 7, p. 1084, doi. 10.1002/jsfa.2066

By:

Marsilio, Vincenzo;
Seghetti, Leonardo;
Iannucci, Emilia;
Russi, Francesca;
Lanza, Barbara;
Felicioni, Marino

Publication type:

Article

Oven-dried table olives: textural properties as related to pectic composition.

Published in:

Journal of the Science of Food & Agriculture, 2000, v. 80, n. 8, p. 1271, doi. 10.1002/1097-0010(200006)80:8<1271::AID-JSFA635>3.0.CO;2-O

By:

Marsilio, Vincenzo;
Lanza, Barbara;
Campestre, Cristina;
De Angelis, Mario

Publication type:

Article

Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity.

Published in:

Journal of the Science of Food & Agriculture, 1998, v. 76, n. 4, p. 520, doi. 10.1002/(SICI)1097-0010(199804)76:4<520::AID-JSFA982>3.0.CO;2-I

By:

Marsilio, Vincenzo;
Lanza, Barbara

Publication type:

Article

Panel performance, discrimination power of descriptors, and sensory characterization of table olive samples.

Published in:

Journal of Sensory Studies, 2020, v. 35, n. 1, p. N.PAG, doi. 10.1111/joss.12542

By:

Lanza, Barbara;
Amoruso, Filomena

Publication type:

Article

Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040239

By:

Lanza, Barbara;
Di Marco, Sara;
Bacceli, Martina;
Di Serio, Maria Gabriella;
Di Loreto, Giuseppina;
Cellini, Martina;
Simone, Nicola

Publication type:

Article

Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations.

Published in:

Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040126

By:

Lanza, Barbara;
Zago, Miriam;
Di Marco, Sara;
Di Loreto, Giuseppina;
Cellini, Martina;
Tidona, Flavio;
Bonvini, Barbara;
Bacceli, Martina;
Simone, Nicola

Publication type:

Article

Long-Term Spreading of Olive Mill Wastewater on Olive Orchard: Effects on Olive Production, Oil Quality, and Soil Properties.

Published in:

Communications in Soil Science & Plant Analysis, 2017, v. 48, n. 20, p. 2420, doi. 10.1080/00103624.2017.1411512

By:

Lanza, Barbara;
Di Serio, Maria Gabriella;
Di Giovacchino, Luciano

Publication type:

Article

A morphological analysis of fresh and brine-cured olives attacked by Bactrocera oleae using light microscopy and ESEM-EDS.

Published in:

European Journal of Histochemistry, 2020, v. 64, n. 3, p. 1, doi. 10.4081/ejh.2020.3149

By:

Lanza, Barbara;
Panato, Anna;
Valentini, Laura;
Rodegher, Pamela;
Bortolotti, Federica;
Battistelli, Michela;
Ninfali, Paolino;
Gobbi, Pietro

Publication type:

Article

Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil.

Published in:

International Journal of Food Science & Technology, 2013, v. 48, n. 12, p. 2630, doi. 10.1111/ijfs.12259

By:

Lanza, Barbara;
Di Serio, Maria G.;
Giansante, Lucia;
Di Loreto, Giuseppina;
Russi, Francesca;
Di Giacinto, Luciana

Publication type:

Article

Nutritional, textural and sensorial characterisation of Italian table olives ( Olea europaea L. cv. ‘Intosso d’Abruzzo’).

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 67, doi. 10.1111/j.1365-2621.2009.02104.x

By:

Lanza, Barbara;
Di Serio, Maria Gabriella;
Iannucci, Emilia;
Russi, Francesca;
Marfisi, Paolo

Publication type:

Article

Double extraction of olive oil in large oil mills of Southern Italy: Effects on extraction efficiency, oil quality, and economy of the process.

Published in:

European Journal of Lipid Science & Technology, 2017, v. 119, n. 1, p. n/a, doi. 10.1002/ejlt.201600161

By:

Di Giovacchino, Luciano;
Preziuso, Serena Maria;
Di Serio, Maria Gabriella;
Mucciarella, Maria Regina;
Di Loreto, Giuseppina;
Lanza, Barbara

Publication type:

Article

A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis.

Published in:

Foods, 2023, v. 12, n. 2, p. 241, doi. 10.3390/foods12020241

By:

Bacceli, Martina;
Simone, Nicola;
Lanza, Barbara;
Cichelli, Angelo

Publication type:

Article

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity.

Published in:

Foods, 2020, v. 9, n. 3, p. 301, doi. 10.3390/foods9030301

By:

Lanza, Barbara;
Di Marco, Sara;
Simone, Nicola;
Di Marco, Carlo;
Gabriele, Francesco

Publication type:

Article

Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 21, p. 11745, doi. 10.3390/app132111745

By:

Lanza, Barbara;
Bacceli, Martina;
Simone, Nicola

Publication type:

Article

Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 16, p. 9455, doi. 10.3390/app13169455

By:

Simone, Nicola;
Di Loreto, Giuseppina;
Bacceli, Martina;
Di Marco, Sara;
Cellini, Martina;
Vecchiotti, Giulia;
Lanza, Barbara

Publication type:

Article

Isolation and preliminary characterization of Lactobacillus plantarum bacteriophages from table olive fermentation.

Published in:

Annals of Microbiology, 2012, v. 62, n. 4, p. 1467, doi. 10.1007/s13213-011-0400-9

By:

Lanza, Barbara;
Zago, Miriam;
Carminati, Domenico;
Rossetti, Lia;
Meucci, Aurora;
Marfisi, Paolo;
Russi, Francesca;
Iannucci, Emilia;
Serio, Maria;
Giraffa, Giorgio

Publication type:

Article

Olive Cell Wall Components: Physical andBiochemical Changes during Processing.

Published in:

Journal of the Science of Food & Agriculture, 1996, v. 70, n. 1, p. 35, doi. 10.1002/(SICI)1097-0010(199601)70:1<35::AID-JSFA462>3.0.CO;2-0

By:

Marsilio, Vincenzo;
Lanza, Barbara;
Angelis, Mario De

Publication type:

Article

Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea).

Published in:

Physiologia Plantarum, 2001, v. 111, n. 4, p. 439, doi. 10.1034/j.1399-3054.2001.1110403.x

By:

Mafra, Isabel;
Lanza, Barbara;
Reis, Ana;
Marsilio, Vincenzo;
Campestre, Cristina;
De Angelis, Mario;
Coimbra, Manuel A.

Publication type:

Article

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices.

Published in:

Antioxidants, 2020, v. 9, n. 1, p. 41, doi. 10.3390/antiox9010041

By:

Lanza, Barbara;
Ninfali, Paolino

Publication type:

Article

METABOLIC NETWORKS ROBUSTNESS:: THEORY, SIMULATIONS AND RESULTS.

Published in:

Journal of Interconnection Networks, 2011, v. 12, n. 3, p. 221, doi. 10.1142/S0219265911002964

By:

VITABILE, SALVATORE;
CONTI, VINCENZO;
LANZA, BARBARA;
CUSUMANO, DOMENICO;
SORBELLO, FLIPPO

Publication type:

Article

Measurement of kinaesthetic properties of in‐brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA).

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4142, doi. 10.1002/jsfa.8932

By:

Lanza, Barbara;
Amoruso, Filomena

Publication type:

Article

A Machine Vision Rapid Method to Determine the Ripeness Degree of Olive Lots.

Published in:

Sensors (14248220), 2021, v. 21, n. 9, p. 2940, doi. 10.3390/s21092940

By:

Ortenzi, Luciano;
Figorilli, Simone;
Costa, Corrado;
Pallottino, Federico;
Violino, Simona;
Pagano, Mauro;
Imperi, Giancarlo;
Manganiello, Rossella;
Lanza, Barbara;
Antonucci, Francesca;
Doulamis, Anastasios

Publication type:

Article

A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.

Published in:

Molecules, 2024, v. 29, n. 10, p. 2236, doi. 10.3390/molecules29102236

By:

Lanza, Barbara;
Bacceli, Martina;
Di Marco, Sara;
Simone, Nicola;
Di Loreto, Giuseppina;
Flamminii, Federica;
Mollica, Adriano;
Cichelli, Angelo

Publication type:

Article

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects.

Published in:

Molecules, 2020, v. 25, n. 24, p. 5967, doi. 10.3390/molecules25245967

By:

Lanza, Barbara;
Cellini, Martina;
Di Marco, Sara;
D'Amico, Emira;
Simone, Nicola;
Giansante, Lucia;
Pompilio, Arianna;
Di Loreto, Giuseppina;
Bacceli, Martina;
Del Re, Paolo;
Di Bonaventura, Giovanni;
Di Giacinto, Luciana;
Aceto, Gitana Maria;
Barros, Ana

Publication type:

Article