A5037278235- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Plant Pathogens and Fungal Diseases
- Probiotics and Fermented Foods
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Essential Oils and Antimicrobial Activity
- Edible Oils Quality and Analysis
- Yeasts and Rust Fungi Studies
- Fungal Biology and Applications
- Mycorrhizal Fungi and Plant Interactions
- Forest Insect Ecology and Management
- Tea Polyphenols and Effects
- Sensory Analysis and Statistical Methods
- Protein Hydrolysis and Bioactive Peptides
- Plant and fungal interactions
- Biochemical and biochemical processes
- Potato Plant Research
- Bee Products Chemical Analysis
- Postharvest Quality and Shelf Life Management
- Wine Industry and Tourism
- Microbial Metabolism and Applications
- Plant-Microbe Interactions and Immunity
University of Palermo
2016-2025
Istituto Zooprofilattico Sperimentale Della Sicilia
2023
Istituto Zooprofilattico Sperimentale delle Venezie
2023
Organizzazione per la Tutela Forestale, Ambientale e Agroalimentare
2009-2019
University of Palermo
2013
University of Florence
2008
Abstract Mechanical damage of agricultural products is one the main problems in harvest and postharvest chain due to large economic loss that shelf life reduction could generate. Measurements change chemical components highly perishable microbial growth under different static dynamic loads first step development intelligent logistic units help predicting residual order minimize losses along supply chain. In our research, effects vibration a case study were analyzed on strawberry ( F ragaria...
The study aimed to evaluate the impact of early addition a Saccharomyces cerevisiae HD A54 strain before pressing during winemaking. This approach reduce dissolved oxygen in grape must, thus preserving wine characteristics. Two different treatments were settled: Trial A, where sulphite or other substances not added pressing; and B, S. was at stage. chemical parameters determined through an enzymatic analyzer, which indicated faster fructose consumption compared glucose A. plate counts...
In the present work, oregano essential oils (OEOs) were applied to process fresh ovine cheese "Tuma" obtained by pressed technology. Cheese making trials performed under industrial conditions using ewe's pasteurized milk and two strains of Lactococcus lactis (NT1 NT4) as fermenting agents. Two experimental products (ECP) through addition 100 (ECP100) 200 (ECP200) µL/L OEO milk, while control product (CCP) was OEO-free. Both Lc. showed in vitro vivo ability grow presence OEOs dominate over...
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....
Catarratto is one of the most widely cultivated grape varieties in Sicily. It an indigenous non-aromatic white variety. Despite its widespread use winemaking, knowledge aroma and chemical microbiological properties wines quite limited. The influence Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on aromatic expression was investigated without addition glutathione-rich inactivated yeast. substance a natural specific yeast guaranteed glutathione level used to limit oxidative...