Search Results - "Pirrone, Antonino"

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging by Passafiume, Roberta, Roppolo, Pasquale, Tinebra, Ilenia, Pirrone, Antonino, Gaglio, Raimondo, Palazzolo, Eristanna, Farina, Vittorio

“…The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential…”
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Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit by Tinebra, Ilenia, Passafiume, Roberta, Scuderi, Dario, Pirrone, Antonino, Gaglio, Raimondo, Palazzolo, Eristanna, Farina, Vittorio

“…Loquat fruits, highly valued by consumers for their characteristic aroma and pleasant taste, have a short post-harvest life and are susceptible to mechanical…”
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Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking by Craparo, Valentina, Viola, Enrico, Vella, Azzurra, Prestianni, Rosario, Pirrone, Antonino, Naselli, Vincenzo, Amato, Filippo, Oliva, Daniele, Notarbartolo, Giuseppe, Guzzon, Raffaele, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

“…Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the…”
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Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain by Alfonzo, Antonio, Craparo, Valentina, Prestianni, Rosario, Naselli, Vincenzo, Seminerio, Venera, Pirrone, Antonino, La Croce, Francesco, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola

“…•The use of starter strains determined a rapid acidification of the brine.•Nutrients and activator improved the fermentation performance of L. pentosus…”
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Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii by Cirlincione, Fortunato, Pirrone, Antonino, Gugino, Ignazio Maria, Todaro, Aldo, Naselli, Vincenzo, Francesca, Nicola, Alfonzo, Antonio, Mirabile, Giulia, Ferraro, Valeria, Balenzano, Gaetano, Gargano, Maria Letizia

“…Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a…”
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Land Cadastre in Italy for Sustainable Development: Application to Two Parcels of Land in a Geopark in the Process of Being Defined in Corleone (PA-Italy) by Salvatore Raimondi, Antonino Pirrone

“…Geoparks, like all parks, are UNESCO awards for a sustainable management of all resources and therefore also of human life. Environmental emergencies such as…”
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Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality by Gugino, Ignazio Maria, Alfeo, Vincenzo, Ashkezary, Mansour Rabie, Marconi, Ombretta, Pirrone, Antonino, Francesca, Nicola, Cincotta, Fabrizio, Verzera, Antonella, Todaro, Aldo

“…•Maiorca malt possesses the technological parameters required for brewing cereals.•Maiorca malt has adequate enzymatic activity resulting in better extraction…”
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Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method by Alfonzo, Antonio, Alongi, Davide, Prestianni, Rosario, Pirrone, Antonino, Naselli, Vincenzo, Viola, Enrico, De Pasquale, Claudio, La Croce, Francesco, Gaglio, Raimondo, Settanni, Luca, Francesca, Nicola, Moschetti, Giancarlo

“…The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low…”
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Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and loreal aroma of Catarratto wines by Naselli, Vincenzo, Pirrone, Antonino, Viola, Enrico, Craparo, Valentina, Porrello, Antonella, Maggio, Antonella, Seminerio, Venera, Rocca, Giuseppe, Notarbartolo, Giuseppe, Krieger-Weber, Sibylle, Vagnoli, Paola, Weidmann, Stéphanie, Guzzon, Raffaele, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

“…Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic…”
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Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines by Naselli, Vincenzo, Pirrone, Antonino, Viola, Enrico, Craparo, Valentina, Porrello, Antonella, Maggio, Antonella, Seminerio, Venera, Rocca, Giuseppe, Notarbartolo, Giuseppe, Krieger-Weber, Sibylle, Vagnoli, Paola, Weidmann, Stéphanie, Guzzon, Raffaele, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

“…Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic…”
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Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily by Prestianni, Rosario, Matraxia, Michele, Naselli, Vincenzo, Pirrone, Antonino, Badalamenti, Natale, Ingrassia, Marzia, Gaglio, Raimondo, Settanni, Luca, Columba, Pietro, Maggio, Antonella, Bruno, Maurizio, Francesca, Nicola, Moschetti, Giancarlo, Alfonzo, Antonio

“…Mead is a beverage produced by alcoholic fermentation of honey-must. The starter yeasts that are commonly used for the alcoholic fermentation of honey-must are…”
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Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer by Pirrone, Antonino, Prestianni, Rosario, Naselli, Vincenzo, Todaro, Aldo, Farina, Vittorio, Tinebra, Ilenia, Raffaele, Guzzon, Badalamenti, Natale, Maggio, Antonella, Gaglio, Raimondo, Settanni, Luca, Bruno, Maurizio, Moschetti, Giancarlo, Alfonzo, Antonio, Francesca, Nicola

“…The demand for unique and exclusive food products and beverages is constantly on the increase. One of the products that mostly evolved to encounter market…”
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Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers by Pirrone, Antonino, Naselli, Vincenzo, Prestianni, Rosario, Gugino, Ignazio Maria, Viola, Enrico, Amato, Filippo, Porrello, Antonella, Todaro, Aldo, Maggio, Antonella, Bruno, Maurizio, Settanni, Luca, Radici, Carmelo, Guzzon, Raffaele, Schicchi, Rosario, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

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Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives by Alongi, Davide, Pirrone, Antonino, Naselli, Vincenzo, Prestianni, Rosario, Monte, Morgana, Gaglio, Raimondo, De Pasquale, Claudio, Settanni, Luca, Alfonzo, Antonio, Moschetti, Giancarlo, Francesca, Nicola

“…Table olives are among the most popular fermented foods in the Mediterranean area. In Sicily, split green table olives are produced on a small scale and are…”
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A novel microbiological approach to impact the aromatic composition of sour loquat beer by Francesca, Nicola, Pirrone, Antonino, Gugino, Ignazio, Prestianni, Rosario, Naselli, Vincenzo, Settanni, Luca, Todaro, Aldo, Guzzon, Raffaele, Maggio, Antonella, Porrello, Antonella, Bruno, Maurizio, Farina, Vittorio, Passafiume, Roberta, Alfonzo, Antonio, Moschetti, Giancarlo, Gaglio, Raimondo

“…The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate…”
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The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase by Viola, Enrico, Naselli, Vincenzo, Prestianni, Rosario, Matraxia, Michele, Pirrone, Antonino, Craparo, Valentina, Seminerio, Venera, Vagnoli, Paola, Porrello, Antonella, Badalamenti, Natale, Maggio, Antonella, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

“…This study aimed to investigate the effects of using a specific glutathione-rich inactivated yeast (GIY) during the pre-fermentative stages of winemaking. The…”
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Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma by Francesca, Nicola, Naselli, Vincenzo, Prestianni, Rosario, Pirrone, Antonino, Viola, Enrico, Guzzon, Raffaele, Settanni, Luca, Maggio, Antonella, Vaglica, Alessandro, Bruno, Maurizio, Gristina, Luciano, Oliva, Daniele, Ferranti, Giuseppe, Notarbartolo, Giuseppe, Alfonzo, Antonio, Moschetti, Giancarlo

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Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom IPleurotus eryngii/I by Cirlincione, Fortunato, Pirrone, Antonino, Gugino, Ignazio Maria, Todaro, Aldo, Naselli, Vincenzo, Francesca, Nicola, Alfonzo, Antonio, Mirabile, Giulia, Ferraro, Valeria, Balenzano, Gaetano, Gargano, Maria Letizia

“…Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a…”
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Impact of two new non-conventional yeasts, Candidaoleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma by Francesca, Nicola, Naselli, Vincenzo, Prestianni, Rosario, Pirrone, Antonino, Viola, Enrico, Guzzon, Raffaele, Settanni, Luca, Maggio, Antonella, Vaglica, Alessandro, Bruno, Maurizio, Gristina, Luciano, Oliva, Daniele, Ferranti, Giuseppe, Notarbartolo, Giuseppe, Alfonzo, Antonio, Moschetti, Giancarlo

“…The interest of non-Saccharomyces yeasts in wine fermentation increased constantly in last years. This study reports for the first time the enological…”
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