A5059279305- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Postharvest Quality and Shelf Life Management
- Horticultural and Viticultural Research
- Plant Physiology and Cultivation Studies
- Occupational and environmental lung diseases
- Food composition and properties
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Botanical Research and Applications
- Meat and Animal Product Quality
- Edible Oils Quality and Analysis
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Wine Industry and Tourism
- Enzyme Production and Characterization
- Management, Economics, and Public Policy
- Seed and Plant Biochemistry
- Food Quality and Safety Studies
- Microencapsulation and Drying Processes
- Antioxidant Activity and Oxidative Stress
- Diverse academic and cultural studies
- Occupational exposure and asthma
- Wheat and Barley Genetics and Pathology
- Food Drying and Modeling
University of Catania
2000-2025
University of Palermo
2015-2024
Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico
2016-2020
Organizzazione per la Tutela Forestale, Ambientale e Agroalimentare
2004-2020
University of Milan
1990-2016
Istituto Sperimentale per la Zoologia Agraria
2009
Ospedale Maggiore
2006-2007
University of Padua
1994
Malignant Pleural Mesothelioma (MPM) is an aggressive cancer mainly caused by asbestos exposure and refractory to current therapies. Specific diagnostic markers for early MPM diagnosis are needed. Changes in miRNA expression have been implicated several diseases cancers, including MPM. We examined if a specific signature plasmatic extracellular vesicles (EV) may help discriminate between malignant pleural mesothelioma patients subjects with Past Asbestos Exposure (PAE).We investigated 23 19...
In the present study, β-glucosidase positive strain Lactobacillus plantarum F3.3 was used as starter during fermentation of Sicilian table olives (Nocellara Etnea cultivar) at different salt concentrations (5 and 8 %), in order to accelerate debittering process. addition, potential probiotic paracasei N24 added after 60 days with aim formulate a product high functional value. Un-inoculated brine samples 5 8% were control. The monitored till 120 through physico-chemical microbiological...
Citrus fruits processing is one of the foremost industrial activities in Sicily and main residual by-product consists peels seeds (known as 'pastazzo'). Traditionally this has been used for different purposes, only most recently, it described source a wide range healthy bioactive compounds dietary fibers. In present work, debittered food grade orange fiber (DOF), extracted from juice by-product, was experimentally obtained tested fat-replacer at percentages (30, 50 70%) bakery confectionery...
The choice of time/temperature combination is critical for ensuring microbiological stability and retaining the characteristic taste dried blood orange slices. aim this study was to investigate capability hot air-drying technique maintain quality slices stored in modified atmosphere packaging (MAP). Hot at 70 °C 12 h preserved shrinkage without altering longitudinal diameter, though thickness significantly reduced, especially samples with passive MAP. Increased hardness masticability were...
Nocellara Etnea is one of the main Sicilian cultivar traditionally used to produce both olive oil and naturally fermented table olives. In present study, effect different salt concentrations on physico-chemical, microbiological, sensorial volatile organic compounds (VOCs) formation was evaluated in order obtain functional The experimental design consisted 8 treatments as follow: fermentations at 4%, 5%, 6% 8% with (E1-E4 samples) without (C1-C4 addition starters. All trials were carried out...
This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on brewing process and quality at different recipe contents (50 %, 75 100 %). The encompasses a comprehensive analysis key parameters, revealing malt's positive influence maltose, glucose, filterability, extract, free amino nitrogen, fermentability. Notably, exhibited heightened levels α-amylase β-amylase enzymes compared to conventional commercial malt....
The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from ecological niches to generate unexplored sensory profiles. In recent years, there is an increasing generating beers brewed with addition fruits. For first time, Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 manna, were tested as starter cultures process loquat improve profile. Innovatively, yeast species L. was investigated for production sour fruit beer....
'Violetto di Ramacca' is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C 48 h then mixed ground into flour; B, minced frozen 24 blended flour) flours from parts (bracts, stems, mix), used percentages integration (5, 7.5, 10%), combination re-milled semolina, have been evaluated. The polyphenol contents produced were...