Hasil Pencarian - Gianluca Bleve

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  1. 1
    Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products

    Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products oleh Gianluca Bleve, Francesca Anna Ramires, Antonia Gallo, Antonella Leone

    Diterbitkan 2019-07-01
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  2. 2
    Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food

    Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food oleh Francesca Anna Ramires, Gianluca Bleve, Stefania De Domenico, Antonella Leone

    Diterbitkan 2022-12-01
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  3. 3
    Bioactive Compounds and Stability of a Typical Italian Bakery Products “<i>Taralli</i>” Enriched with Fermented Olive Paste

    Bioactive Compounds and Stability of a Typical Italian Bakery Products “<i>Taralli</i>” Enriched with Fermented Olive Paste oleh Miriana Durante, Gianluca Bleve, Roberto Selvaggini, Gianluca Veneziani, Maurizio Servili, Giovanni Mita

    Diterbitkan 2019-09-01
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  4. 4
    Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

    Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications oleh Maria Tufariello, Miriana Durante, Gianluca Veneziani, Agnese Taticchi, Maurizio Servili, Gianluca Bleve, Giovanni Mita

    Diterbitkan 2019-02-01
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  5. 5
    An Alum-Free Jellyfish Treatment for Food Applications

    An Alum-Free Jellyfish Treatment for Food Applications oleh Gianluca Bleve, Francesca Anna Ramires, Stefania De Domenico, Stefania De Domenico, Antonella Leone, Antonella Leone

    Diterbitkan 2021-08-01
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  6. 6
    Insights on a founder effect: the case of <em>Xylella fastidiosa</em> in the Salento area of Apulia, Italy

    Insights on a founder effect: the case of <em>Xylella fastidiosa</em> in the Salento area of Apulia, Italy oleh Matteo RAMAZZOTTI, Fabio CIMAGLIA, Antonia GALLO, Francesco RANALDI, Giuseppe SURICO, Giovanni MITA, Gianluca BLEVE, Guido MARCHI

    Diterbitkan 2018-02-01
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  7. 7
    Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

    Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy oleh Mariana Tristezza, Lorenagostina Fantastico, Cosimo Vetrano, Gianluca Bleve, Daniela Corallo, Francesco Grieco, Giovanni Mita, Francesco Grieco

    Diterbitkan 2014-01-01
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  8. 8
    Molecular characteristics of a strain (Salento-1) of <em>Xylella fastidiosa</em> isolated in Apulia (Italy) from an olive plant with the quick decline syndrome

    Molecular characteristics of a strain (Salento-1) of <em>Xylella fastidiosa</em> isolated in Apulia (Italy) from an olive plant with the quick decline syndrome oleh Gianluca BLEVE, Guido MARCHI, Francesco RANALDI, Antonia GALLO, Fabio CIMAGLIA, Antonio Francesco LOGRIECO, Giovanni MITA, Jacopo RISTORI, Guseppe SURICO

    Diterbitkan 2016-03-01
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  9. 9
    Novel Fermentation Strategies of Strawberry Tree <i>Arbutus unedo</i> Fruits to Obtain High Nutritional Value Products

    Novel Fermentation Strategies of Strawberry Tree <i>Arbutus unedo</i> Fruits to Obtain High Nutritional Value Products oleh Francesca Anna Ramires, Miriana Durante, Isabella D’Antuono, Antonella Garbetta, Angelica Bruno, Annamaria Tarantini, Antonia Gallo, Angela Cardinali, Gianluca Bleve

    Diterbitkan 2024-01-01
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  10. 10
    Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

    Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives oleh Simona L. Bavaro, Antonia Susca, Jens C. Frisvad, Maria Tufariello, Agathi Chytiri, Giancarlo Perrone, Giovanni Mita, Antonio F. Logrieco, Gianluca Bleve

    Diterbitkan 2017-07-01
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  11. 11
    Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future

    Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future oleh Francesca Anna Ramires, Stefania De Domenico, Danilo Migoni, Francesco Paolo Fanizzi, Dror L. Angel, Rasa Slizyte, Katja Klun, Gianluca Bleve, Antonella Leone

    Diterbitkan 2022-09-01
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  12. 12
    The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications

    The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications oleh Gabriele Maiorano, Francesca Anna Ramires, Miriana Durante, Ilaria Elena Palamà, Federica Blando, Gianluca De Rinaldis, Ezio Perbellini, Valeria Patruno, Carlo Gadaleta Caldarola, Santa Vitucci, Giovanni Mita, Gianluca Bleve

    Diterbitkan 2022-09-01
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