Search Results - "Rampanti, Giorgia"

Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy by Garofalo, Cristiana, Cesaro, Cristiana, Milanović, Vesna, Belleggia, Luca, Matricardi, Tullia, Osimani, Andrea, Aquilanti, Lucia, Cardinali, Federica, Rampanti, Giorgia, Simoni, Serena, Vignaroli, Carla, Brenciani, Andrea, Pasquini, Marina, Trombetta, Maria Federica

“…The presence of carbapenem-resistant bacteria and carbapenem resistance genes (CRGs) in livestock is increasing. To evaluate the presence of…”
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Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves by Maoloni, Antonietta, Cardinali, Federica, Milanović, Vesna, Reale, Anna, Boscaino, Floriana, Di Renzo, Tiziana, Ferrocino, Ilario, Rampanti, Giorgia, Garofalo, Cristiana, Osimani, Andrea, Aquilanti, Lucia

“…Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing…”
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Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles by Orkusz, Agnieszka, Rampanti, Giorgia, Michalczuk, Monika, Orkusz, Martyna, Foligni, Roberta

“…The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature…”
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Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters by Rampanti, Giorgia, Cantarini, Andrea, Cardinali, Federica, Milanović, Vesna, Garofalo, Cristiana, Aquilanti, Lucia, Osimani, Andrea

“…, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or…”
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Microbial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd by Rampanti, Giorgia, Belleggia, Luca, Cardinali, Federica, Milanović, Vesna, Osimani, Andrea, Garofalo, Cristiana, Ferrocino, Ilario, Aquilanti, Lucia

“…Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Willd. and a commercially available coagulant obtained from L…”
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Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci by Rampanti, Giorgia, Nikolovska Nedelkoska, Daniela, Kalevska, Tatjana, Stojanovska, Tanja, Harasym, Joanna, Cardinali, Federica, Orkusz, Agnieszka, Milanović, Vesna, Garofalo, Cristiana, Bonifazi, Alessio, Aquilanti, Lucia, Osimani, Andrea

“…Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in microbial diversity and represent potential sources of…”
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Exploitation of Black Olive ( Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread by Cardinali, Federica, Belleggia, Luca, Reale, Anna, Cirlini, Martina, Boscaino, Floriana, Di Renzo, Tiziana, Del Vecchio, Lorenzo, Cavalca, Natascia, Milanović, Vesna, Garofalo, Cristiana, Cesaro, Cristiana, Rampanti, Giorgia, Osimani, Andrea, Aquilanti, Lucia

“…In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive ( L.) pomace were…”
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Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome by Rampanti, Giorgia, Ferrocino, Ilario, Harasym, Joanna, Foligni, Roberta, Cardinali, Federica, Orkusz, Agnieszka, Milanović, Vesna, Franciosa, Irene, Garofalo, Cristiana, Mannozzi, Cinzia, Mozzon, Massimo, Osimani, Andrea, Aquilanti, Lucia

“…Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present…”
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A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese by Cardinali, Federica, Rampanti, Giorgia, Paderni, Giuseppe, Milanović, Vesna, Ferrocino, Ilario, Reale, Anna, Boscaino, Floriana, Raicevic, Nadja, Ilincic, Masa, Osimani, Andrea, Aquilanti, Lucia, Martinovic, Aleksandra, Garofalo, Cristiana

“…[Display omitted] •The aim of the study is to valorise and protect the Montenegrin Njeguški cheese.•Salmonella spp., Listeria monocytogenes, and staphylococcal…”
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Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage by Belleggia, Luca, Ferrocino, Ilario, Reale, Anna, Franciosa, Irene, Milanović, Vesna, Garofalo, Cristiana, Cardinali, Federica, Boscaino, Floriana, Cesaro, Cristiana, Rampanti, Giorgia, Cocolin, Luca, Aquilanti, Lucia, Osimani, Andrea

“…The aim of the present study was to obtain information on the bacterial diversity of traditional Polish cold-smoked raw sausages (Kiełbasa polska wędzona)…”
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Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates by Cardinali, Federica, Garofalo, Cristiana, Taccari, Manuela, Osimani, Andrea, Polverigiani, Serena, Milanović, Vesna, Rampanti, Giorgia, Aquilanti, Lucia

“…The aims of the present study are: (i) to verify the influence of different flour extraction rates and milling procedures on bread quality, (ii) to optimize…”
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Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome by Cardinali, Federica, Botta, Cristian, Harasym, Joanna, Reale, Anna, Ferrocino, Ilario, Boscaino, Floriana, Orkusz, Agnieszka, Milanović, Vesna, Garofalo, Cristiana, Rampanti, Giorgia, Aquilanti, Lucia, Osimani, Andrea

“…In the present study, naturally fermented and unpasteurized cucumbers (Cucumis sativus L.) collected from 4 producers located in different regions of Poland…”
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Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds by Cardinali, Federica, Botta, Cristian, Harasym, Joanna, Ferrocino, Ilario, Reale, Anna, Boscaino, Floriana, Di Renzo, Tiziana, Milanović, Vesna, Garofalo, Cristiana, Rampanti, Giorgia, Aquilanti, Lucia, Osimani, Andrea

“…[Display omitted] •High antioxidant activity was observed in lacto-fermented garlic.•Volatilome analysis showed the dominance of sulfur compounds and…”
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Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds by Boban, Ana, Milanović, Vesna, Veršić Bratinčević, Maja, Botta, Cristian, Ferrocino, Ilario, Cardinali, Federica, Ivić, Stipe, Rampanti, Giorgia, Budić-Leto, Irena

“…[Display omitted] •95 fungal taxa were identified at the beginning of spontaneous fermentation.•Saccharomyces cerevisiae dominated from the middle phase of…”
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Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum by Rampanti, Giorgia, Raffo, Antonio, Melini, Valentina, Moneta, Elisabetta, Nardo, Nicoletta, Saggia Civitelli, Eleonora, Bande-De León, Cindy, Tejada Portero, Luis, Ferrocino, Ilario, Franciosa, Irene, Cardinali, Federica, Osimani, Andrea, Aquilanti, Lucia

“…[Display omitted] •Caciofiore was selected as a model of Italian thistle curdled ewe’s milk cheese.•Extracts from wild and cultivated O. tauricum were assayed…”
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Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese by Rampanti, Giorgia, Cardinali, Federica, Bande De León, Cindy María, Ferrocino, Ilario, Franciosa, Irene, Milanović, Vesna, Foligni, Roberta, Tejada Portero, Luis, Garofalo, Cristiana, Osimani, Andrea, Aquilanti, Lucia

“…[Display omitted] •For the first time, the thistle Onopordum platylepis was used as a clotting agent in cheesemaking.•Experimental extracts were prepared from…”
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Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from IViili/I Natural Starters by Rampanti, Giorgia, Cantarini, Andrea, Cardinali, Federica, Milanović, Vesna, Garofalo, Cristiana, Aquilanti, Lucia, Osimani, Andrea

“…Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi,…”
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IQueijo Serra da Estrela/I PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome by Rampanti, Giorgia, Ferrocino, Ilario, Harasym, Joanna, Foligni, Roberta, Cardinali, Federica, Orkusz, Agnieszka, Milanović, Vesna, Franciosa, Irene, Garofalo, Cristiana, Mannozzi, Cinzia, Mozzon, Massimo, Osimani, Andrea, Aquilanti, Lucia

“…Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present…”
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