Hasil Pencarian - Gabriele Busetta

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  1. 1
    A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses

    A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses oleh Raimondo Gaglio, Gabriele Busetta, Riccardo Gannuscio, Luca Settanni, Giuseppe Licitra, Massimo Todaro

    Diterbitkan 2022-03-01
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  2. 2
    Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (<i>Pyrus communis</i> L.) during Cold Storage

    Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (<i>Pyrus communis</i> L.) during Cold Storage oleh Roberta Passafiume, Giovanni Gugliuzza, Raimondo Gaglio, Gabriele Busetta, Ilenia Tinebra, Giuseppe Sortino, Vittorio Farina

    Diterbitkan 2021-12-01
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  3. 3
    Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of <i>Rubus idaeus</i> Seed Powder

    Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of <i>Rubus idaeus</i> Seed Powder oleh Giuseppe Mannino, Graziella Serio, Raimondo Gaglio, Gabriele Busetta, Lorenza La Rosa, Antonino Lauria, Luca Settanni, Carla Gentile

    Diterbitkan 2022-08-01
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  4. 4
    Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level

    Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level oleh Pietro Barbaccia, Gabriele Busetta, Michele Matraxia, Anna Maria Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, Raimondo Gaglio

    Diterbitkan 2021-03-01
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  5. 5
    Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects

    Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects oleh Giuliana Garofalo, Tansu Taspinar, Gabriele Busetta, Salvatore Mastrangelo, Baldassare Portolano, Maria Teresa Sardina, Raimondo Gaglio, Huseyin Erten, Luca Settanni

    Diterbitkan 2024-09-01
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  6. 6
    A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture

    A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture oleh Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, Marco Tolone, Adriana Bonanno, Baldassare Portolano, Raimondo Gaglio, Hüseyin Erten, Maria Teresa Sardina, Luca Settanni

    Diterbitkan 2023-09-01
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  7. 7
    Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese

    Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese oleh Giuliana Garofalo, Gabriele Busetta, Giuseppe Maniaci, Maria Teresa Sardina, Baldassare Portolano, Natale Badalamenti, Antonella Maggio, Maurizio Bruno, Raimondo Gaglio, Luca Settanni

    Diterbitkan 2021-12-01
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  8. 8
    Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols

    Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols oleh Enrico Viola, Giuliana Garofalo, Gabriele Busetta, Maria Supper, Antonio Alfonzo, Marco Tolone, Nicola Francesca, Giancarlo Moschetti, Francesco Sottile, Raimondo Gaglio, Luca Settanni

    Diterbitkan 2024-03-01
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  9. 9
    Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains

    Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains oleh Giuliana Garofalo, Raimondo Gaglio, Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Silvia Riggio, Daniela Piazzese, Adriana Bonanno, Hüseyin Erten, Maria Teresa Sardina, Luca Settanni

    Diterbitkan 2024-06-01
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  10. 10
    Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

    Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese oleh Gabriele Busetta, Giuliana Garofalo, Guido Mangione, Luigi Botta, Elena Franciosi, Rosalia Di Gerlando, Massimo Todaro, Giuseppe Licitra, Maria Luisa Scatassa, Raimondo Gaglio, Luca Settanni

    Diterbitkan 2021-09-01
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  11. 11
    Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

    Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese oleh Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo, Antonino Ioppolo, Giuseppe Maniaci, Rosa Guarcello, Nicola Francesca, Eristanna Palazzolo, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio

    Diterbitkan 2022-10-01
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