Hasil Pencarian - Fabio Licciardello

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  1. 1
    Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life

    Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life oleh Gloria Spampinato, Francesco Candeliere, Alberto Amaretti, Alberto Amaretti, Fabio Licciardello, Fabio Licciardello, Maddalena Rossi, Maddalena Rossi, Stefano Raimondi

    Diterbitkan 2022-03-01
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  2. 2
    Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake

    Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake oleh Fabio Licciardello, Elena Arena, Valeria Rizzo, Biagio Fallico

    Diterbitkan 2018-08-01
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  3. 3
    Novel Approaches in Food Preservation and Their Impact on the Food System

    Novel Approaches in Food Preservation and Their Impact on the Food System oleh Maria Tufariello, Marco Iammarino, Fabio Licciardello, Annalisa Mentana

    Diterbitkan 2023-11-01
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  4. 4
    Improvement of Paper Resistance against Moisture and Oil by Coating with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL)

    Improvement of Paper Resistance against Moisture and Oil by Coating with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL) oleh Emanuela Lo Faro, Camilla Menozzi, Fabio Licciardello, Patrizia Fava

    Diterbitkan 2021-08-01
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  5. 5
    Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

    Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice oleh Arianna Cubeddu, Patrizia Fava, Andrea Pulvirenti, Hossein Haghighi, Fabio Licciardello

    Diterbitkan 2021-02-01
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  6. 6
    Packaging Solutions to Extend the Shelf Life of Green Asparagus (<i>Asparagus officinalis</i> L.) ‘Vegalim’

    Packaging Solutions to Extend the Shelf Life of Green Asparagus (<i>Asparagus officinalis</i> L.) ‘Vegalim’ oleh Stefania Toscano, Valeria Rizzo, Fabio Licciardello, Daniela Romano, Giuseppe Muratore

    Diterbitkan 2021-02-01
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  7. 7
    Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of <i>Malvasia delle Lipari</i> Sweet Wine

    Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of <i>Malvasia delle Lipari</i> Sweet Wine oleh Elena Arena, Valeria Rizzo, Fabio Licciardello, Biagio Fallico, Giuseppe Muratore

    Diterbitkan 2021-08-01
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  8. 8
    Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial <i>Pesto alla genovese</i>

    Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial <i>Pesto alla genovese</i> oleh Carola Nicosia, Patrizia Fava, Andrea Pulvirenti, Andrea Antonelli, Fabio Licciardello

    Diterbitkan 2021-08-01
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  9. 9
    Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing

    Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing oleh Maria Concetta Tenuta, Elisa Artoni, Patrizia Fava, Cristina Bignami, Fabio Licciardello

    Diterbitkan 2023-01-01
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  10. 10
    Correction: Bigi et al. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. <i>Foods</i> 2023, <i>12</i>, 960

    Correction: Bigi et al. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. <i>Foods</i> 2023, <i>12</i>, 960 oleh Francesco Bigi, Enrico Maurizzi, Hossein Haghighi, Heinz Wilhelm Siesler, Fabio Licciardello, Andrea Pulvirenti

    Diterbitkan 2023-05-01
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  11. 11
    Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria

    Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria oleh Giovanna Iosca, Luciana De Vero, Maria Gullo, Fabio Licciardello, Andrea Quartieri, Andrea Pulvirenti

    Diterbitkan 2020-12-01
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  12. 12
    Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films

    Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films oleh Francesco Bigi, Enrico Maurizzi, Hossein Haghighi, Heinz Wilhelm Siesler, Fabio Licciardello, Andrea Pulvirenti

    Diterbitkan 2023-02-01
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  13. 13
    Yeasts and Lactic Acid Bacteria for <i>Panettone</i> Production: An Assessment of Candidate Strains

    Yeasts and Lactic Acid Bacteria for <i>Panettone</i> Production: An Assessment of Candidate Strains oleh Luciana De Vero, Giovanna Iosca, Salvatore La China, Fabio Licciardello, Maria Gullo, Andrea Pulvirenti

    Diterbitkan 2021-05-01
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  14. 14
    Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine

    Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine oleh Carlo Nicolosi Asmundo, Carmela Maria Lanza, Cinzia Caggia, Fabio Licciardello, Cristina Restuccia, Giuseppe Muratore

    Diterbitkan 2007-01-01
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  15. 15
    Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke

    Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke oleh Sara Lombardo, Gaetano Pandino, Cristina Restuccia, Giuseppe Muratore, Fabio Licciardello, Rosario Paolo Mauro, Roberto Pesce, Giovanni Mauromicale

    Diterbitkan 2015-06-01
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