Search Results - "Paolo Masi"

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions by Ercolini, Danilo, Russo, Federica, Torrieri, Elena, Masi, Paolo, Villani, Francesco

“…The microbial spoilage of beef was monitored during storage at 5°C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1),…”
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Relationships between composition, microstructure and cooking performances of six potato varieties by Romano, Annalisa, D'Amelia, Vincenzo, Gallo, Veronica, Palomba, Sara, Carputo, Domenico, Masi, Paolo

“…Potatoes tubers are the raw materials of many processed food, such as cooked potatoes in hot water, baked potatoes and the most popular fried potatoes. The…”
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Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven by Falciano, Aniello, Moresi, Mauro, Masi, Paolo

“…Despite Neapolitan pizza is a globally renowned Italian food, its obligatory baking in wood-fired ovens has so far received little attention in the scientific…”
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Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.) by Annalisa Romano, Raffaele Romano, Lucia De Luca, Paolo Masi

“…Lentils (Lens culinaris Medikus) are of interest to the food industry due to their affordability, nutritional value, associated health benefits, environmental…”
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Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view by Miele, Nicoletta A., Cabisidan, Erliza K., Galiñanes Plaza, Adriana, Masi, Paolo, Cavella, Silvana, Di Monaco, Rossella

“…In the continued fight against the alarming excessive weight gain epidemic, taking sugar out of the sugar-sweetened beverages which have been implicated to be…”
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Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei by Russo, Giovanni L, Langellotti, Antonio L, Verardo, Vito, Martín-García, Beatriz, Di Pierro, Prospero, Sorrentino, Angela, Baselice, Marco, Oliviero, Maria, Sacchi, Raffaele, Masi, Paolo

“…Mozzarella stretching water (MSW) is a dairy effluent generated from mozzarella cheese production that does not have a real use and is destined to disposal,…”
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Development of Functional Pizza Base Enriched with Jujube ( Ziziphus jujuba ) Powder by Falciano, Aniello, Sorrentino, Angela, Masi, Paolo, Di Pierro, Prospero

“…Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases…”
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Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach by Russo, Giovanni Luca, Langellotti, Antonio Luca, Verardo, Vito, Martín-García, Beatriz, Oliviero, Maria, Baselice, Marco, Di Pierro, Prospero, Sorrentino, Angela, Viscardi, Sharon, Marileo, Luis, Sacchi, Raffaele, Masi, Paolo

“…This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient…”
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Basil ( Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds by Romano, Raffaele, De Luca, Lucia, Aiello, Alessandra, Pagano, Raffaele, Di Pierro, Prospero, Pizzolongo, Fabiana, Masi, Paolo

“…Basil ( L.) is an annual spicy plant generally utilized as a flavouring agent for food. Basil leaves also have pharmaceutical properties due to the presence of…”
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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

“…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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Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time by Covino, Clelia, Sorrentino, Angela, Di Pierro, Prospero, Masi, Paolo

“…The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time…”
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Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder by Borriello, Angela, Miele, Nicoletta Antonella, Masi, Paolo, Cavella, Silvana

“…This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and…”
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Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base by Covino, Clelia, Sorrentino, Angela, Pierro, Prospero Di, Aiello, Alessandra, Romano, Raffaele, Masi, Paolo

“…•Commercial asparaginase Preventase® was used in acrylamide mitigation of pizza base.•Enzymatic treatment up to 3–6 U/100 g does not affect the dough…”
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Isolation, structural characterization and antioxidant activity of a new water-soluble polysaccharide from Acanthophyllum bracteatum roots by Jahanbin, Kambiz, Gohari, Ahmad Reza, Moini, Sohrab, Emam-Djomeh, Zahra, Masi, Paolo

“…ABPS-1, a new water-soluble polysaccharide with molecular weight of 26kDa and a specific optical rotation of +170° (c 1.0, H2O), was extracted from the roots…”
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The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds by Romano, Raffaele, De Luca, Lucia, Basile, Giulia, Nitride, Chiara, Pizzolongo, Fabiana, Masi, Paolo

“…Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were…”
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The origin of mussels (Mytilus galloprovincialis): NIRS explanatory identification and the effect on consumers by Puleo, Sharon, Di Monaco, Rossella, Luca Langellotti, Antonio, Masi, Paolo

“…•The NIRS-based method allows to identify mussels from different geographic areas.•The origin information influences the consumers’ willingness to buy…”
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Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice by Puleo, Sharon, Masi, Paolo, Cavella, Silvana, Di Monaco, Rossella

“…The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food…”
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Hydroponic and Aquaponic Floating Raft Systems Elicit Differential Growth and Quality Responses to Consecutive Cuts of Basil Crop by Modarelli, Giuseppe Carlo, Vanacore, Lucia, Rouphael, Youssef, Langellotti, Antonio Luca, Masi, Paolo, De Pascale, Stefania, Cirillo, Chiara

“…Basil crops are appreciated for their distinct flavour and appeal to various cuisines globally. Basil production is mainly implemented in controlled…”
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Growth, Ecophysiological Responses, and Leaf Mineral Composition of Lettuce and Curly Endive in Hydroponic and Aquaponic Systems by Vanacore, Lucia, El-Nakhel, Christophe, Modarelli, Giuseppe Carlo, Rouphael, Youssef, Pannico, Antonio, Langellotti, Antonio Luca, Masi, Paolo, Cirillo, Chiara, De Pascale, Stefania

“…Against the backdrop of climate change, soil loss, and water scarcity, sustainable food production is a pivotal challenge for humanity. As the global…”
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Use of Different Organic Carbon Sources in Cynara cardunculus Cells: Effects on Biomass Productivity and Secondary Metabolites by Oliviero, Maria, Langellotti, Antonio Luca, Russo, Giovanni L, Baselice, Marco, Donadio, Andrea, Ritieni, Alberto, Graziani, Giulia, Masi, Paolo

“…(Asteraceae family) is a perennial plant native to Mediterranean regions. This plant represents a source of high-value compounds, such as polyphenols and fatty…”
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