Search Results - "Barbagallo, Riccardo N"

Innovative trends and strategies for the integral valorization of products in the beer supply chain by Barbagallo, Riccardo N, Rutigliano, Chiara A.C, Rizzo, Valeria, Muratore, Giuseppe

“…This review aims to explore the latest innovations in beer supply chain. Innovation is defined as the combined application of strategies that enhance intrinsic…”
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Characterization of Polyphenol Oxidase and Peroxidase and Influence on Browning of Cold Stored Strawberry Fruit by Chisari, Marco, Barbagallo, Riccardo N, Spagna, Giovanni

“…Polyphenol oxidase and peroxidase were extracted from two different varieties of strawberry fruit (Fragaria x ananassa D, cv. ‘Elsanta' and Fragaria vesca L,…”
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Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed ‘Birgah’ eggplants by Barbagallo, Riccardo N., Chisari, Marco, Caputa, Giovambattista

“…► Effect of dipping with Ca citrate and ascorbate on quality of fresh cut eggplant was studied. ► Treatments with Ca salts reduced the enzyme activities…”
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Yield, physicochemical traits, antioxidant pattern, polyphenol oxidase activity and total visual quality of field-grown processing tomato cv. Brigade as affected by water stress in Mediterranean climate by Barbagallo, Riccardo N, Di Silvestro, Isabella, Patanè, Cristina

“…Background The ‘processing tomato’ is an important source of natural antioxidants whose concentration depends, along with other parameters, on water…”
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Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun) by Romano, Rita Chiara, Restuccia, Cristina, Rutigliano, Chiara Alessandra Carmen, Spartà, Santi, Parafati, Lucia, Barbagallo, Riccardo N, Muratore, Giuseppe

“…The effect of exposure of soft wheat buns to Ultraviolet-C radiation (UV-C, 253.7 nm) was studied as an alternative to conventional treatments to control…”
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Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce ( Lactuca sativa L. cv. Duende) by Chisari, Marco, Todaro, Aldo, Barbagallo, Riccardo N., Spagna, Giovanni

“…Enzymatic browning is a main problem encountered in minimal processing and further storage of leafy vegetables, leading to shorter shelf-life of products…”
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Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system by Scuderi, Domenica, Restuccia, Cristina, Chisari, Marco, Barbagallo, Riccardo N., Caggia, Cinzia, Giuffrida, Francesco

“…Quality, microbiological and enzymatic characteristics of fresh-cut lettuce ( Lactuca sativa var. longifolia, ‘Duende’), grown in floating system with three…”
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Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices by Rizzo, Valeria, Lombardo, Sara, Pandino, Gaetano, Barbagallo, Riccardo N, Mazzaglia, Agata, Restuccia, Cristina, Mauromicale, Giovanni, Muratore, Giuseppe

“…Two globe artichoke genotypes, "Spinoso sardo" and "Opera F1", have been processed as ready-to-cook (RTC) slices and refrigerated at 4 °C for 12 days (i) to…”
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Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched with Foeniculum vulgare essential oil by Rizzo, Valeria, Lombardo, Sara, Pandino, Gaetano, Barbagallo, Riccardo N, Mazzaglia, Agata, Restuccia, Cristina, Mauromicale, Giovanni, Muratore, Giuseppe

“…Background The globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori] is a natural source of minerals, fiber, inulin, and polyphenols. A ready‐to‐cook…”
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Role of protease and oxidase activities involved in some technological aspects of the globe artichoke processing and storage by Ricceri, James, Barbagallo, Riccardo N.

“…The present review has summarized the main aspects related to the role of the principal endogenous enzymatic activities (proteases and oxidases) involved…”
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Characterization and Role of Polyphenol Oxidase and Peroxidase in Browning of Fresh-Cut Melon by Chisari, Marco, Barbagallo, Riccardo N, Spagna, Giovanni

“…Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from two different varieties of melon (Cucumis melo L. cantalupensis cv. Charentais and C. melo L…”
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Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads by Lombardo, Sara, Restuccia, Cristina, Muratore, Giuseppe, Barbagallo, Riccardo N, Licciardello, Fabio, Pandino, Gaetano, Scifò, Giovanna O, Mazzaglia, Agata, Ragonese, Francesca, Mauromicale, Giovanni

“…Background Although nitrogen (N) fertilisation is essential for promoting crop yield, it may also affect the produce quality. Here, the influence of three N…”
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Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.) by Avola, Giovanni, Patanè, Cristina, Barbagallo, Riccardo N.

“…The aim of this study was to assess the effects of cooking upon proximate composition in three Sicilian chickpeas differing for seed-coat incidence…”
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Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed ‘California Wonder’ and ‘Quadrato d'Asti’ sweet peppers by Barbagallo, Riccardo N., Chisari, Marco, Patané, Cristina

“…A growing sector of ‘minimally processed’ vegetables market is represented by sweet peppers, whose quality may be affected by enzymatic activities. Among…”
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Recovery of anthocyanins from eggplant peel by Todaro, Aldo, Cimino, Francesco, Rapisarda, Paolo, Catalano, Anna E., Barbagallo, Riccardo N., Spagna, Giovanni

“…Tartaric and malic acid solutions were tested to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red colorant…”
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Improving the quality of fresh-cut melon through inactivation of degradative oxidase and pectinase enzymatic activities by UV-C treatment by Chisari, Marco, Barbagallo, Riccardo N, Spagna, Giovanni, Artes, Francisco

“…This work investigated the effect of exposure of fresh-cut melon (Cucumis melo L. var. reticulatus) to ultraviolet-C (UV-C, 254 nm, 0.04 kJ s⁻¹ m⁻²) radiation…”
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Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests by ALBERIO, Giuseppina R. A, BARBAGALLO, Riccardo N, TODARO, Aldo, BONO, Gioacchino, SPAGNA, Giovanni

“…The assessment of freshness of different sizes of blue fish (Engraulis encrasicolus 12 cm, Sardina pilchardus 15 cm, Trachurus trachurus 40 cm, Scomber…”
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Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources by Todaro, Aldo, Palmeri, Rosa, Barbagallo, Riccardo N., Pifferi, Pier Giorgio, Spagna, Giovanni

“…β-Glucosidase (EC 3.2.1.21) (β-G) from different sources were tested to increase the trans-resveratrol in some Sicilian wines by hydrolysing resveratrol…”
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Pectin methylesterase, polyphenol oxidase and physicochemical properties of typical long-storage cherry tomatoes cultivated under water stress regime by Barbagallo, Riccardo N, Chisari, Marco, Branca, Ferdinando, Spagna, Giovanni

“…BACKGROUND: The selection of cherry tomato genotypes with extended shelf-life and resistant to water stress is an important aspect of Sicilian agriculture. The…”
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Characterization of a Tomato Polyphenol Oxidase and Its Role in Browning and Lycopene Content by Spagna, Giovanni, Barbagallo, Riccardo N, Chisari, Marco, Branca, Ferdinando

“…Polyphenol oxidase (PPO) was extracted from five Sicilian varieties of tomato fruit [Pizzutello, Naomi (Hazera), F1 PS212 (Peto seed), Rosa Maletto, and PO228]…”
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