Search Results - "Mangia, Nicoletta P."

In Vitro Activity of Several Essential Oils Extracted from Aromatic Plants against Ascosphaera apis by Pusceddu, Michelina, Floris, Ignazio, Mangia, Nicoletta P, Angioni, Alberto, Satta, Alberto

“…The use of natural substances such as essentials oils against bee pathogens is of great interest as an alternative to traditional methods based on synthetic…”
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Sustainable Restoration of Soil Functionality in PTE-Affected Environments: Biochar Impact on Soil Chemistry, Microbiology, Biochemistry, and Plant Growth by Garau, Matteo, Castaldi, Paola, Pinna, Maria Vittoria, Diquattro, Stefania, Cesarani, Alberto, Mangia, Nicoletta P., Vasileiadis, Sotirios, Garau, Giovanni

“…Biochar can be useful for the functional recovery of soils contaminated with potentially toxic elements (PTEs), even if its effectiveness is variable and…”
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Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat by Mangia, Nicoletta P, Cottu, Michele, Aponte, Maria, Murgia, Marco A, Mura, Maria E, Blaiotta, Giuseppe

“…Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative…”
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Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed by Mangia, Nicoletta P, Carta, Silvia, Murgia, Marco A, Montanari, Luigi, Nudda, Anna

“…This research aimed to evaluate goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed as a raw material to produce fermented milk using beneficial…”
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Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage by Mangia, Nicoletta P., Cottu, Michele, Mura, Maria E., Murgia, Marco A., Blaiotta, Giuseppe

“…The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional…”
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Sorption–Desorption of Imazamox and 2,4-DB in Acidic Mediterranean Agricultural Soils and Herbicide Impact on Culturable Bacterial Populations and Functional Diversity by Pinna, Maria V., Castaldi, Paola, Garau, Matteo, Bianco, Angela, Multineddu, Chiara, Cesarani, Alberto, Sitzia, Maria, Diquattro, Stefania, Mangia, Nicoletta P., Garau, Giovanni

“…In this study, we investigated the sorption–desorption behavior of imazamox (IMZ) and 2,4-DB (DB) in two typical acidic Mediterranean agricultural soils and…”
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Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food by Mangia, Nicoletta P., Saliba, Leacady, Zoumpopoulou, Georgia, Chessa, Stefania, Anastasiou, Rania, Karayiannis, Ιοannis, Sgouras, Dionyssios, Tsakalidou, Effie, Nudda, Anna

“…The characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been…”
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Mobility and potential bioavailability of antimony in contaminated soils: Short-term impact on microbial community and soil biochemical functioning by Diquattro, Stefania, Garau, Giovanni, Mangia, Nicoletta P., Drigo, Barbara, Lombi, Enzo, Vasileiadis, Sotirios, Castaldi, Paola

“…Antimony (Sb) and its compounds are emerging priority pollutants which pose a serious threat to the environment. The aim of this study was to evaluate the…”
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Microbiological characterization of Gioddu, an Italian fermented milk by Maoloni, Antonietta, Blaiotta, Giuseppe, Ferrocino, Ilario, Mangia, Nicoletta P., Osimani, Andrea, Milanović, Vesna, Cardinali, Federica, Cesaro, Cristiana, Garofalo, Cristiana, Clementi, Francesca, Pasquini, Marina, Trombetta, Maria Federica, Cocolin, Luca, Aquilanti, Lucia

“…Gioddu, also known as “Miciuratu”, “Mezzoraddu” or “Latte ischidu” (literally meaning acidulous milk), is the sole variety of traditional Italian fermented…”
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Potential of novel food-borne Lactobacillus isolates against the honeybee pathogen Paenibacillus larvae by Lazzeri, Anna Marta, Mangia, Nicoletta P., Mura, Maria Elena, Floris, Ignazio, Satta, Alberto, Ruiu, Luca

“…An in vitro study was conducted to screen for the inhibitory potential of lactic acid bacteria (LAB), isolated from fermented food matrices, against the…”
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Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis by Maoloni, Antonietta, Milanović, Vesna, Cardinali, Federica, Mangia, Nicoletta P., Murgia, Marco A., Garofalo, Cristiana, Clementi, Francesca, Osimani, Andrea, Aquilanti, Lucia

“…Gioddu is the sole variety of fermented milk originating in Italy. Despite the long history of consumption, Gioddu still represents an undisclosed source of…”
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Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese by Murgia, Marco A., Deiana, Pietrino, Nudda, Anna, Correddu, Fabio, Montanari, Luigi, Mangia, Nicoletta P.

“…Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from…”
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Antimicrobial Activity against Beneficial Microorganisms and Chemical Composition of Essential Oil of Mentha suaveolens ssp. insularis Grown in Sardinia by Petretto, Giacomo Luigi, Fancello, Francesco, Zara, Severino, Foddai, Marzia, Mangia, Nicoletta P, Sanna, Maria Lina, Omer, Elasyed A, Menghini, Luigi, Chessa, Mario, Pintore, Giorgio

“…The aim of this work was to determine the chemical constituents and in vitro antimicrobial activity of the essential oil (EO) of the aerial parts of Mentha…”
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Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage by Mangia, Nicoletta P., Trani, Antonio, Di Luccia, Aldo, Faccia, Michele, Gambacorta, Giuseppe, Fancello, Francesco, Deiana, Pietrino

“…In this study, a starter culture was tentatively made by testing autochthonous Lactobacillus and Staphylococcus strains, isolated from traditional ‘Salsiccia…”
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Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products by Mangia, Nicoletta P, Garau, Giovanni, Murgia, Marco A, Bennani, Abdelmajid, Deiana, Pietrino

“…In this study we identified Lactococcus lactis subsp. lactis, Lc. lactis subsp. lactis biovar diacetylactis, Kluyveromices lactis and Saccharomyces cerevisiae…”
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Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes by Mangia, Nicoletta P, Murgia, Marco A, Garau, Giovanni, Fancello, Francesco, Deiana, Pietrino

“…The use of an autochthonous starter culture made up by Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus…”
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Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening by Mangia, Nicoletta P., Murgia, Marco A., Garau, Giovanni, Sanna, Maria G., Deiana, Pietrino

“…Fiore Sardo Protected Denomination of Origin is a traditional Sardinian (Italy) hard cheese produced exclusively from whole raw ovine milk and coagulated with…”
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Effect of monospecific and mixed Mediterranean tree plantations on soil microbial community and biochemical functioning by Garau, Giovanni, Morillas, Lourdes, Roales, Javier, Castaldi, Paola, Mangia, Nicoletta P., Spano, Donatella, Mereu, Simone

“…Soil microbial communities (SMCs) are important drivers of forest ecosystem functions and services. To optimize afforestation practices, it is important to…”
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Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese by Correddu, Fabio, Murgia, Marco A., Mangia, Nicoletta P., Lunesu, Mondina F., Cesarani, Alberto, Deiana, Pietrino, Pulina, Giuseppe, Nudda, Anna

“…The influence of different altitudes of flock location, grazing seasons and ripening time on the fatty acid (FA) profile of Pecorino Sardo cheese was…”
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Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk by Saliba, Leacady, Zoumpopoulou, Georgia, Anastasiou, Rania, Hassoun, Georges, Karayiannis, Yiannis, Sgouras, Dionyssios, Tsakalidou, Effie, Deiana, Pietrino, Montanari, Luigi, Mangia, Nicoletta P.

“…Microbiological and physicochemical parameters of Lebanese Baladi goat milk from six farms were evaluated and 28 Lactobacillus strains were isolated and…”
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