Search Results - "Palla, Michela"

Arbuscular Mycorrhizal Fungi and Associated Microbiota as Plant Biostimulants: Research Strategies for the Selection of the Best Performing Inocula by Giovannini, Luca, Palla, Michela, Agnolucci, Monica, Avio, Luciano, Sbrana, Cristiana, Turrini, Alessandra, Giovannetti, Manuela

“…Arbuscular mycorrhizal fungi (AMF) are beneficial soil microorganisms establishing mutualistic symbioses with the roots of the most important food crops and…”
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Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours by Palla, Michela, Blandino, Massimo, Grassi, Arianna, Giordano, Debora, Sgherri, Cristina, Quartacci, Mike Frank, Reyneri, Amedeo, Agnolucci, Monica, Giovannetti, Manuela

“…The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional…”
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Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish by Osimani, Andrea, Ferrocino, Ilario, Agnolucci, Monica, Cocolin, Luca, Giovannetti, Manuela, Cristani, Caterina, Palla, Michela, Milanović, Vesna, Roncolini, Andrea, Sabbatini, Riccardo, Garofalo, Cristiana, Clementi, Francesca, Cardinali, Federica, Petruzzelli, Annalisa, Gabucci, Claudia, Tonucci, Franco, Aquilanti, Lucia

“…Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation is toxic due to the high content of…”
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Mycorrhizal Symbionts and Associated Bacteria: Potent Allies to Improve Plant Phosphorus Availability and Food Security by Sbrana, Cristiana, Agnolucci, Monica, Avio, Luciano, Giovannini, Luca, Palla, Michela, Turrini, Alessandra, Giovannetti, Manuela

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Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough by Palla, Michela, Cristani, Caterina, Giovannetti, Manuela, Agnolucci, Monica

“…The diverse metabolites, positively affecting the nutritional, organoleptic and technological traits of leavened baked goods, are produced by different…”
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Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches by Agnolucci, Monica, Palla, Michela, Cristani, Caterina, Cavallo, Noemi, Giovannetti, Manuela, De Angelis, Maria, Gobbetti, Marco, Minervini, Fabio

“…This study aimed at characterising the endophytic bacterial communities living in durum wheat roots, as affected by wheat cultivar and inoculation of the…”
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Health-Promoting Properties of Plant Products: The Role of Mycorrhizal Fungi and Associated Bacteria by Agnolucci, Monica, Avio, Luciano, Palla, Michela, Sbrana, Cristiana, Turrini, Alessandra, Giovannetti, Manuela

“…The concept of food quality, traditionally based on nutritional and sensory properties, has recently acquired an additional meaning, referring to the…”
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Impact of sheep wool residues as soil amendments on olive beneficial symbionts and bacterial diversity by Palla, Michela, Turrini, Alessandra, Cristani, Caterina, Bonora, Laura, Pellegrini, David, Primicerio, Jacopo, Grassi, Arianna, Hilaj, Filip, Giovannetti, Manuela, Agnolucci, Monica

“…In recent years the use of organic matter soil amendments, such as agricultural by-products, has been implemented with the aim of increasing soil fertility,…”
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Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs by Palla, Michela, Conte, Giuseppe, Grassi, Arianna, Esin, Semih, Serra, Andrea, Mele, Marcello, Giovannetti, Manuela, Agnolucci, Monica

“…Traditional fermented foods are obtained by a complex consortium of autochthonous microorganisms producing a wide variety of bioactive compounds, thus…”
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Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods by Palla, Michela, Cristani, Caterina, Giovannetti, Manuela, Agnolucci, Monica

“…Sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. The high diversity…”
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Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage by Grassi, Arianna, Cristani, Caterina, Palla, Michela, Di Giorgi, Rosita, Giovannetti, Manuela, Agnolucci, Monica

“…Kombucha is a mildly sweet, slightly acidic fermented beverage, commercially available worldwide, that has attracted increasing consumers' interest due to its…”
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Exploitation of autochthonous Tuscan sourdough yeasts as potential starters by Palla, Michela, Agnolucci, Monica, Calzone, Antonella, Giovannetti, Manuela, Di Cagno, Raffaella, Gobbetti, Marco, Rizzello, Carlo Giuseppe, Pontonio, Erica

“…The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional…”
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Species diversity and community composition of native arbuscular mycorrhizal fungi in apple roots are affected by site and orchard management by Turrini, Alessandra, Agnolucci, Monica, Palla, Michela, Tomé, Elisabetta, Tagliavini, Massimo, Scandellari, Francesca, Giovannetti, Manuela

“…[Display omitted] •AMF occurrence, diversity and community composition were investigated in apple roots.•High levels of mycorrhizal colonization were found in…”
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Native mycorrhizal communities of olive tree roots as affected by protective green cover and soil tillage by Palla, Michela, Turrini, Alessandra, Cristani, Caterina, Caruso, Giovanni, Avio, Luciano, Giovannetti, Manuela, Agnolucci, Monica

“…Arbuscular mycorrhizal fungi (AMF) are beneficial symbionts associated with the roots of most food crops and improve plant nutrient uptake and tolerance to…”
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Composition of health-promoting phenolic compounds in two extra virgin olive oils and diversity of associated yeasts by Palla, Michela, Digiacomo, Maria, Cristani, Caterina, Bertini, Simone, Giovannetti, Manuela, Macchia, Marco, Manera, Clementina, Agnolucci, Monica

“…•Tyrosol, hydroxytyrosol, oleocanthal and oleacein were determined in two Tuscan EVOOs.•The two EVOOs showed different contents of oleocanthal and…”
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Protective green cover enhances soil respiration and native mycorrhizal potential compared with soil tillage in a high-density olive orchard in a long term study by Turrini, Alessandra, Caruso, Giovanni, Avio, Luciano, Gennai, Clizia, Palla, Michela, Agnolucci, Monica, Tomei, Paolo Emilio, Giovannetti, Manuela, Gucci, Riccardo

“…•Permanent green cover (GC) versus shallow tillage (ST) effects after 10 years.•GC plots had higher activity and inoculum of native arbuscular mycorrhizal…”
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Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind by Agnolucci, Monica, Daghio, Matteo, Mannelli, Federica, Secci, Giulia, Cristani, Caterina, Palla, Michela, Giannerini, Fabiola, Giovannetti, Manuela, Buccioni, Arianna

“…The fungal microbiota usually growing on the cheese surface during ripening processes promote rind formation and the development of organoleptic…”
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Effects of pavements on diversity and activity of mycorrhizal symbionts associated with urban trees by Grassi, Arianna, Pagliarani, Irene, Cristani, Caterina, Palla, Michela, Fini, Alessio, Comin, Sebastien, Frangi, Piero, Giovannetti, Manuela, Turrini, Alessandra, Agnolucci, Monica

“…This study investigated the impact of different types of soil sealing on the communities of a group of beneficial plant symbionts, arbuscular mycorrhizal fungi…”
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Quorum sensing in rhizobia isolated from the spores of the mycorrhizal symbiont Rhizophagus intraradices by Palla, Michela, Battini, Fabio, Cristani, Caterina, Giovannetti, Manuela, Squartini, Andrea, Agnolucci, Monica

“…Most beneficial services provided by arbuscular mycorrhizal fungi (AMF), encompassing improved crop performance and soil resource availability, are mediated by…”
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Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine by Serra, Andrea, Conte, Giuseppe, Giovannetti, Manuela, Casarosa, Laura, Agnolucci, Monica, Ciucci, Francesca, Palla, Michela, Bulleri, Eleonora, Cappucci, Alice, Servili, Maurizio, Mele, Marcello

“…In order to examine whether olive pomace (OP), the mean by‐product of olive oil extraction, can be included in the animal diet, its effect on the raw mixture…”
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