A5086715110- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Essential Oils and Antimicrobial Activity
- Postharvest Quality and Shelf Life Management
- Wine Industry and Tourism
- Diverse academic and cultural studies
- Phytochemistry and Biological Activities
- Botanical Research and Applications
- Probiotics and Fermented Foods
- Radiation Effects and Dosimetry
- Plant Physiology and Cultivation Studies
- Protein Hydrolysis and Bioactive Peptides
- Mycotoxins in Agriculture and Food
- Food Science and Nutritional Studies
- Plant biochemistry and biosynthesis
- Nanocomposite Films for Food Packaging
- Greenhouse Technology and Climate Control
- Clinical Laboratory Practices and Quality Control
- Plant Disease Management Techniques
- Shoulder and Clavicle Injuries
- Educational and Social Studies
- Food composition and properties
Trees and Timber Institute
2020
National Research Council
2020
University of Catania
2005-2018
Istituto Sperimentale per la Zoologia Agraria
2009
Istituto Sperimentale Agronomico
2006
A 2 × factorial experiment was carried out to evaluate the effect of herbage or concentrate feeding system and tannin addition diet on skatole indole in ruminal fluid adipose tissue meat sensory properties. Twenty-eight male lambs aged 45 days were randomly assigned one two systems (vetch green concentrates, n = 14) within supplement (quebracho tannins added none). Animals kept singular pens slaughtered at age 105 days. Indole (P < 0.05) 0.01) concentrations higher fed compared those given...
An alternative technique to traditional smoking of swordfish was evaluated. Fillets were dry salted and/or brine in 30% NaCl, and smoked by dipping smoke condensate solution at different concentrations. Chemical (water-phase salt, pH, total volatile basic nitrogen, lipid oxidation), microbiological (total mesophilic count fecal coliforms count) sensory analyses carried out order establish which gave the best results terms quality. The salting techniques water-phase salt contents, influenced...
The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system.Twelve LAB were studied the ability grow at 10 45 degrees C, coagulate acidify both reconstituted skim milk ewe's milk. Moreover, capacity strains generate aroma compounds evaluated system 30- 60-day ripening. Flavour screened by sensory analysis throughout...
The influence of soil salinity on the chemical composition, volatile aromatic compounds, and sensory characteristics Nero d'Avola wine was examined. Data vineyard productivity, such as grape yield, are also reported. Physicochemical parameters were determined samples analyzed. Solid-phase microextraction used for extraction followed by capillary gas chromatography-mass spectrometry. Sensory analyses performed visual inspection, smelling, tasting. Statistical analysis showed that most...
Characterization of capers (Capparis spinosa L. Capparaceae) was achieved by measurement aroma compounds and sensory descriptors. Different capper samples (the floral buds the plants) coming from Pantelleria Salina Islands (Italy) were analyzed. Head-space volatiles extracted analyzed SPME-GC-MS. In all, more than one-hundred volatile identified quantitative results have been expressed as percentage total peak area. Aliphatic acids aldehydes most abundant chemical classes in all whereas...
Sensory and chemical data for the characterization of Malvasia wines produced in Sicily (Italy) are examined. Aromatic volatile compounds, closely tied to sensory attributes, crucial determine consumer approval wines. The simultaneous presence aromatic substances such as alcohols, esters, acids, aldehydes, ketones, terpenes associated with grapes winemaking defines a unique wine. profile Passito was defined using 16-member trained panel that assessed attributes appearance, taste, aroma,...
The aim of research was to evaluate the effects frozen storage on quality two Mediterranean wild shrimps, namely Parapenaeus longirostris (deepwater pink shrimp) and Parapandalus narval, (narwal in order promote marketing these little-known shrimp species as products, strengthening enhancing their economic value. Quality changes were determined by sensory evaluation combined with chemical chemical/physical analyses, including determination volatile aroma constituents. In particular, raw...
ABSTRACT Classification models were established on a set of sensory profiles associated with red wine samples bottled from three vintages. These defined by eight assessors charged, for all samples, to assign each 17 descriptors note ranged 1.0 9.0, two assessments judge. A new and innovative method called adaptive fuzzy partition (AFP), derived logic (FL) concepts, was tested the same data set. FL is particularly suitable classify analysis sets, as it can represent “fuzziness” linked an...
Physical treatments at temperatures > 30 °C and RH 90% (curing) are useful to limit fungal attacks on citrus fruits post-harvest. In order evaluate the effect of such treatment shelf-life fruits, cv Tarocco oranges were subjected curing under various time–temperature combinations then kept 8 for 60 days. Sensory physicochemical parameters determined samples (fresh, end curing, after 20, 40 days). At trial, no detected fruits. Principal component analysis (PCA) showed differences between...
The identity of different Mediterranean Malvasia wines from Lipari (Aeolian Islands), Sardinia, Crete, and the Canaries by correlating sensory attributes with physicochemical parameters was determined. had a wide harmonic aromatic profile floral, fruity, exotic fruit aromas in addition to honey, fruit, raisin flavors. similarity characteristics between Crete samples may have originated geographic proximity frequent cultural exchanges Southern Italy Greece. Sardinian their own based on...