A5046928320- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Polyamine Metabolism and Applications
- Food composition and properties
- Horticultural and Viticultural Research
- Edible Oils Quality and Analysis
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Microencapsulation and Drying Processes
- Celiac Disease Research and Management
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Food Chemistry and Fat Analysis
- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Proteins in Food Systems
- Plant Physiology and Cultivation Studies
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Bee Products Chemical Analysis
- Heavy Metals in Plants
- Polysaccharides Composition and Applications
- Coffee research and impacts
- Seed and Plant Biochemistry
- Protein Hydrolysis and Bioactive Peptides
University of Basilicata
2012-2022
Peter MacCallum Cancer Centre
2018
NSW Forestry Corporation
2018
Cincinnati Children's Hospital Medical Center
2011
AgroBio
1998
The production of biogas from anaerobic digestion (AD) residual agro-food biomasses represents an opportunity for alternative energy renewable sources, according to the European Union legislation on energy. This review provides overview various aspects involved in this process with a focus best conditions be used AD-based biomasses. After schematic description AD phases, plants advanced technologies were described, pointing out strengths and weaknesses different digester indicating main...
Enterococci were isolated from semicotto caprino cheese, a traditional cheese produced in Southern Italy: they significant part of the microbial population this confirming importance presence these micro-organisms during cheese-making and ripening. They also identified studied for their phenotypic genotypic characteristics: Enterococcus faecalis Ent. faecium most frequently species, followed by durans, hirae gallinarum. None isolates showed lipolytic activity, whereas characterized relevant...
Polyamines (PAs) are ubiquitous substances considered to be bioregulators of numerous cell functions; they take part in growth, division, and differentiation. These biogenic amines also involved tissue repair intracellular signaling; fact, because their polycationic character, interact a large extent with membrane phospholipids may play an important role the regulation membrane-linked enzymes. The polyamine content derives from simultaneous synthesis, catabolism, uptake, elimination...
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but constantly growing. patients have to follow a strict gluten-free (GF) diet. Beer one the most consumed beverages worldwide, not safe for people with CD. It has gluten content usually above threshold (20 ppm), determined by official method hydrolyzed foods (R5-competitive-ELISA). The demand on market GF beers increasingly This review aims provide comprehensive...
ABSTRACT: In this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), well their influence release sulforaphane upon enzymatic hydrolysis glucoraphanin by endogenous enzyme myrosinase, were investigated. When chilled at 6 °C 95% R.H. for 35 d, showed a loss about 39% 29%, respectively, while storage –18 60 d resulted similar losses, but mainly due to blanching step. Boiling, steaming, microwaving,...
The lentil seed coat is a waste by-product still rich in phenolic compounds, specifically condensed tannins. effect of different solvents, as well processes, namely conventional solid–liquid extraction (CSLE) and ultrasound-assisted (UAE), on the yield specific compound classes was studied. Four empirical two-parameter models were examined to select one that better fit experimental data obtained under operating conditions. Additionally, ultra-high-pressure liquid chromatography coupled...
Gluten-free (GF) biscuits based on buckwheat, sorghum and lentil flours were produced in an industrial plant. These are very little exploited commercial products. In addition, since there is growing attention glycaemic index (GI) of cereal Sucrose replacers, mainly maltitol inulin, type 2 resistant starch (RS) used to substitute sucrose flours, respectively, the view reducing GI biscuits. Ingredients amounts established basis previous experiments European Regulations nutritional claims. This...
Abstract The type and the amount of starch present in bakery products affect their glycaemic index. control index our diet can be relevant to reduce risk 2 diabetes heart diseases. use alternative flours rice, maize, starches may improve nutritional quality gluten-free baked goods by reducing This work aimed at formulation satisfactory biscuits using underexploited flour mixes (from cereals, pseudocereals, legumes), evaluation physical properties, digestibility subsequent estimation presence...
Chocolate is one of the most consumed delicacies in world. Nowadays high-cocoa polyphenol-rich chocolates, probiotic and prebiotic chocolates are getting more attention. In light this, dark chocolate containing microencapsulated phytosterols (MPs) has been developed to reduce cholesterol individuals. particular, different 64, 72 85% cocoa, fortified with 0, 5, 10 15% MP have produced. The obtained were characterized by a particle size distribution lower than 30 μm stable from chemical point...
Multiple myeloma is a genomically complex haematological malignancy with many genomic alterations recognised as important in diagnosis, prognosis and therapeutic decision making. Here, we provide summary of findings identified through routine diagnostic next-generation sequencing at our centre.A cohort 86 patients multiple underwent using custom hybridisation-based panel targeting 104 genes. Sequence variants, genome-wide copy number changes structural rearrangements were detected an...
Abstract There is a need to develop low-sugar healthy products. The aim of this research was evaluate the effect maltitol and inulin as sucrose replacement alongside resistant starch (RS) green banana flour (GBF) on texture physical properties gluten-free doughs biscuits formulated with buckwheat, sorghum lentil flours. These are important predict dough workability, how easy could be mass-produced determine consumers’ acceptability. Results showed that partial complete substitution achieved...