Search Results - "Marina Giello"

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  1. 1
    Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

    Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding by Giello, Marina, La Storia, Antonietta, Masucci, Felicia, Di Francia, Antonio, Ercolini, Danilo, Villani, Francesco

    Published in Food microbiology (01-05-2017)
    “…Traditional Caciocavallo of Castelfranco is a semi-hard “pasta-filata” cheese produced from raw cows' milk in Campania region. The aim of the present research…”
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  2. 2
    Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes During Storage

    Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes During Storage by Stefania Volpe, Marina Giello, Silvana Cavella, Paolo Masi, Francesco Villani, Elena Torrieri

    Published in Chemical engineering transactions (01-09-2023)
    “…The objective of the work was to preserve the quality of minimally processed (MP) cherry tomatoes during storage combining plasma activated water (PAW) washing…”
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  3. 3
    Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages

    Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages by Giello, Marina, La Storia, Antonietta, De Filippis, Francesca, Ercolini, Danilo, Villani, Francesco

    Published in Food microbiology (01-06-2018)
    “…Lactobacillus curvatus 54M16 produced bacteriocins sak X, sak Tα, sak Tβ and sak P. The aim of this study was to investigate the anti-listerial activity of the…”
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  4. 4
    Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils

    Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils by Giello, Marina, Miele, Nicoletta A., Volpe, Stefania, Di Monaco, Rossella, Cavella, Silvana, Villani, Francesco, Torrieri, Elena

    Published in Food packaging and shelf life (01-12-2024)
    “…This work aimed to develop an essential oil (EO) emulsion coating for strawberries and pears based on a sodium caseinate-guar gum blend. Autochthonous…”
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  5. 5
    Design of bioactive biopolymer coating based on Latilactobacillus curvatus 54M16 producer of bacteriocins to preserve the safety of minimally processed fennel

    Design of bioactive biopolymer coating based on Latilactobacillus curvatus 54M16 producer of bacteriocins to preserve the safety of minimally processed fennel by Giello, Marina, Volpe, Stefania, Sequino, Giuseppina, De Filippis, Francesca, Villani, Francesco, Torrieri, Elena

    Published in Food packaging and shelf life (01-09-2023)
    “…In this study Latilactobacillus curvatus 54M16 (LAB) producing bacteriocins has been incorporated into a sodium caseinate (SC)/guar gum (GG)/beeswax (BW) blend…”
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