Search Results - "Boscaino, Floriana"

Conjugated linoleic acid prevents age-dependent neurodegeneration in a mouse model of neuropsychiatric lupus via the activation of an adaptive response[S] by Monaco, Antonio, Ferrandino, Ida, Boscaino, Floriana, Cocca, Ennio, Cigliano, Luisa, Maurano, Francesco, Luongo, Diomira, Spagnuolo, Maria Stefania, Rossi, Mauro, Bergamo, Paolo

“…Oxidative stress is a key mediator of autoimmune/neurodegenerative disorders. The antioxidant/anti-inflammatory effect of a synthetic conjugated linoleic acid…”
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Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum , and Lactobacillus brevis : A SPME-GC/MS Study by Di Renzo, Tiziana, Reale, Anna, Boscaino, Floriana, Messia, Maria C

“…This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria…”
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Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy by Reale, Anna, Di Renzo, Tiziana, Boscaino, Floriana, Nazzaro, Filomena, Fratianni, Florinda, Aponte, Maria

“…This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia-a large area of the Campania region…”
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Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages by Belleggia, Luca, Ferrocino, Ilario, Reale, Anna, Corvaglia, Maria Rita, Milanović, Vesna, Cesaro, Cristiana, Boscaino, Floriana, Di Renzo, Tiziana, Garofalo, Cristiana, Cardinali, Federica, Aquilanti, Lucia, Cocolin, Luca, Osimani, Andrea

“…[Display omitted] •Painho de Porco Preto fermented sausages from two artisan producers were studied.•Bacterial composition displayed the highest frequency…”
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Innovative technologies optimizing the production process of “Castagne del Prete”: Impact on microstructure and volatile compounds by Gabriella, Santagata, Tiziana, Di Renzo, Salvatore, Mallardo, Anna, Reale, Giovanni, Cascone, Floriana, Boscaino, Grazia, Volpe Maria

“…“Castagne del Prete” are traditional processed chestnuts from the Campania Region obtained through a treatment involving a drying, roasting and rehydration…”
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Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium by Ricciardi, Annamaria, Zotta, Teresa, Ianniello, Rocco Gerardo, Boscaino, Floriana, Matera, Attilio, Parente, Eugenio

“…Cheese whey permeate (WP) is a low-cost feedstock used for the production of biomass and metabolites from several lactic acid bacteria (LAB) strains. In this…”
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Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves by Maoloni, Antonietta, Cardinali, Federica, Milanović, Vesna, Reale, Anna, Boscaino, Floriana, Di Renzo, Tiziana, Ferrocino, Ilario, Rampanti, Giorgia, Garofalo, Cristiana, Osimani, Andrea, Aquilanti, Lucia

“…Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing…”
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Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile by Boscaino, Floriana, Ionata, Elena, De Caro, Salvatore, Sorrentino, Alida

“…Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery…”
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Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder by Trematerra, Pasquale, Colacci, Marco, Messia, Maria Cristina, Trivisonno, Maria Carmela, Reale, Anna, Boscaino, Floriana, Germinara, Giacinto Salvatore

“…The behavioural response of adult maize weevil, , to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%)…”
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Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs by Zotta, Teresa, Di Renzo, Tiziana, Sorrentino, Alida, Reale, Anna, Boscaino, Floriana

“…Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods…”
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Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials by Cascone, Giovanni, Oliviero, Maria, Sorrentino, Luigi, Crescente, Giuseppina, Boscaino, Floriana, Sorrentino, Andrea, Volpe, Maria Grazia, Moccia, Stefania

“…Third-generation snacks were developed from a triad of flours made up of chestnut, spelt, and chickpea flour. Optimal snack formulations and processing…”
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Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill by Reale, Anna, Puppo, Maria Cecilia, Boscaino, Floriana, Garzon, Antonela Guadalupe, Drago, Silvina Rosa, Marulo, Serena, Di Renzo, Tiziana

“…The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal…”
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Use of solid-phase microextraction coupled to gas chromatography–mass spectrometry for determination of urinary volatile organic compounds in autistic children compared with healthy controls by Cozzolino, Rosaria, De Magistris, Laura, Saggese, Paola, Stocchero, Matteo, Martignetti, Antonella, Di Stasio, Michele, Malorni, Antonio, Marotta, Rosa, Boscaino, Floriana, Malorni, Livia

“…Autism spectrum disorders (ASDs) are a group of neurodevelopmental disorders which have a severe life-long effect on behavior and social functioning, and which…”
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Bread chemical and nutritional characteristics as influenced by food grade sea water by Barbarisi, Costantina, De Vito, Valentina, Pellicano, Mario Paolo, Boscaino, Floriana, Balsamo, Silvia, Laurino, Carmine, Sorrentino, Giuseppe, Volpe, Maria Grazia

“…In this study, Sea Water Bread (SWB), made with food grade sea water was compared with control bread made with Tap Water (TWB). Sea water's influence on…”
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Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates by Sateriale, Daniela, Forgione, Giuseppina, De Cristofaro, Giuseppa Anna, Facchiano, Serena, Boscaino, Floriana, Pagliuca, Chiara, Colicchio, Roberta, Salvatore, Paola, Paolucci, Marina, Pagliarulo, Caterina

“…Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by…”
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Exploitation of Black Olive ( Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread by Cardinali, Federica, Belleggia, Luca, Reale, Anna, Cirlini, Martina, Boscaino, Floriana, Di Renzo, Tiziana, Del Vecchio, Lorenzo, Cavalca, Natascia, Milanović, Vesna, Garofalo, Cristiana, Cesaro, Cristiana, Rampanti, Giorgia, Osimani, Andrea, Aquilanti, Lucia

“…In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive ( L.) pomace were…”
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Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient by Santagata, Gabriella, Zannini, Domenico, Mallardo, Salvatore, Boscaino, Floriana, Volpe, Maria Grazia

“…This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to…”
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Physico‐chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils by Siano, Francesco, Straccia, Maria C, Paolucci, Marina, Fasulo, Gabriella, Boscaino, Floriana, Volpe, Maria G

“…BACKGROUND: Nut and seed oils are often considered waste products but in recent years they have been receiving growing interest due to their high concentration…”
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Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process by Cardinali, Federica, Garofalo, Cristiana, Reale, Anna, Boscaino, Floriana, Osimani, Andrea, Milanović, Vesna, Taccari, Manuela, Aquilanti, Lucia

“…[Display omitted] •Setup of a stone-ground wheat Type II sourdough for the breadmaking process.•Chemical and microbiological features of stone-ground wheat…”
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A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese by Cardinali, Federica, Rampanti, Giorgia, Paderni, Giuseppe, Milanović, Vesna, Ferrocino, Ilario, Reale, Anna, Boscaino, Floriana, Raicevic, Nadja, Ilincic, Masa, Osimani, Andrea, Aquilanti, Lucia, Martinovic, Aleksandra, Garofalo, Cristiana

“…[Display omitted] •The aim of the study is to valorise and protect the Montenegrin Njeguški cheese.•Salmonella spp., Listeria monocytogenes, and staphylococcal…”
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