Search Results - "Restuccia, C"

Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects by Pandino, G., Barbagallo, R.N., Lombardo, S., Restuccia, C., Muratore, G., Licciardello, F., Mazzaglia, A., Ricceri, J., Pesce, G.R., Mauromicale, G.

“…Minimally processed globe artichoke products are not widespread due to rapid biochemical and enzymatic damage. This article reports a study concerning the…”
Get full text

EFFECT OF CYNARA CARDUNCULUS EXTRACT ON THE SHELF LIFE OF AUBERGINE BURGERS by Mazzaglia, A, Licciardello, F, Aurelio, S, Muratore, G, Giovanni, M, Restuccia, C

“…Vegetable burger is a convenient processed food product exclusively prepared from nonmeat ingredients. This research was intended to improve the shelf life of…”
Get full text

SOUS-VIDE PACKAGING: SENSORY CHARACTERISTICS OF POTATO SLICES TREATED WITH ROSEMARY ESSENTIAL OIL by Amoroso, L, Rizzo, V, Mazzaglia, A, Licciardello, F, Restuccia, C, Muratore, G

“…Fresh-cut potatoes, already peeled, cut and packed, meet a growing favour of consumers, thanks to their high added value simplifying their use and consumption,…”
Get full text

Effect of calcium on the physical properties of stirred probiotic yogurt by Ramasubramanian, L, Restuccia, C, Deeth, H C

“…The effect of calcium on the viscosity, firmness, and smoothness, as determined by extent of nodulation, of stirred probiotic yogurt produced by bacterial…”
Get more information

Development of epoxy/hyperbranched blends for resin transfer molding and vacuum assisted resin transfer molding applications: Effect of a reactive diluent by Cicala, G., Recca, G., Carciotto, S., Restuccia, C.L.

“…The rheological and thermomechanical properties of some epoxy blends modified with hyperbranched polymers are reported. The effects of different percentages of…”
Get full text

Influence of hydroxyl functionalized hyperbranched polymers on the thermomechanical and morphological properties of epoxy resins by Cicala, G., Recca, A., Restuccia, C.

“…Rheological, thermomechanical, and morphological properties of blends of two different epoxy resins with hydroxyl functionalized hyperbranched polymers have…”
Get full text

Bacterial population in traditional sourdough evaluated by molecular methods by Randazzo, C.L, Heilig, H, Restuccia, C, Giudici, P, Caggia, C

“…Aims: To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the…”
Get full text

Improving Use of Prehospital 12-Lead ECG for Early Identification and Treatment of Acute Coronary Syndrome and ST-Elevation Myocardial Infarction by DAUDELIN, Denise H, SAYAH, Assaad J, KWONG, Manlik, RESTUCCIA, Marc C, PORCARO, William A, RUTHAZER, Robin, GOETZ, Jessica D, LANE, William M, BESHANSKY, Joni R, SELKER, Harry P

“…Performance of prehospital ECGs expedites identification of ST-elevation myocardial infarction and reduces door-to-balloon times for patients receiving…”
Get full text

ACTIVE COATINGS AGAINST DATES FUNGAL DECAY by Aloui, H, Khwaldia, K, Licciardello, F, Mazzaglia, A, Muratore, G, Restuccia, C

Get full text

Development of modified atmosphere packages on the quality of Sicilian kale (Brassica oleracea var. acephala) shoots by Ragusa, L, Branca, F, Licciardello, F, Restuccia, C, Melilli, M.G, Argento, S, Raccuia, S.A

“…Since some decades, and also in the present global economic crisis, the request for fresh-cut products has showed an increasing trend, and its productive chain…”
Get full text

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system by Randazzo, C.L, De Luca, S, Todaro, A, Restuccia, C, Lanza, C.M, Spagna, G, Caggia, C

“…The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS)…”
Get full text

SHELF LIFE EVALUATION OF FRESH-CUT GLOBE ARTICHOKE PACKAGED IN A COMPOSTABLE BIOBASED FILM by Rizzo, V, Sapienza, G, Restuccia, C, Mauromicale, G, Lombardo, S, Pesce, G R, Rapisarda, M, Perna, S, Rizzarelli, P, Muratore, G

Get full text

Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region by Caggia, C, Restuccia, C, Pulvirenti, A, Giudici, P

“…Several packs of swollen retailed plain and flavoured yoghurt were examined. The most commonly found species was Pichia anomala, identified both by…”
Get full text

Shelf-life of minimally processed blood oranges as affected by modified atmosphere packaging by Rapisarda, P, Caggia, C, Bellomo, S.E, Pannuzzo, P, Restuccia, C, Timpanaro, N, Lanza, C.M

“…The present study evaluated the shelf-life of two minimally processed Tarocco genotypes (Gallo and Scire) that were packaged in a modified atmosphere with…”
Get full text

SACCHAROMYCES HYBRIDS AS A TOOL FOR IMPROVING THE QUALITY OF MOSCATO DI SIRACUSA DOC WINE by Restuccia, C, Muratore, G, Mucilli, S, Randazzo, C L, Caggia, C, Mazzaglia, A, Lanza, C M, Licciardello, F, Giudici, P

Get full text

Understanding the mechanism of biological control of postharvest phytopathogenic moulds promoted by food isolated yeasts by Parafati, L., Vitale, A., Polizzi, G., Restuccia, C., Cirvilleri, G.

Get full text

Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads by Muratore, G., Restuccia, C., Licciardello, F., Lombardo, S., Pandino, G., Mauromicale, G.

“…The effects of three different packaging materials (macroperforated, microperforated and non-perforated films) in combination with an antibrowning solution…”
Get full text

Aroma and sensory quality of honeydew melon fruits (Cucumis melo L. subsp. melo var. inodorus H. Jacq.) in relation to different rootstocks by Verzera, A., Dima, G., Tripodi, G., Condurso, C., Crinò, P., Romano, D., Mazzaglia, A., Lanza, C.M., Restuccia, C., Paratore, A.

“…•The influence of selected rootstocks were tested for inodorus melon.•Physical properties, chemical data, volatiles, sensory descriptors were determined.•The…”
Get full text

Control of Penicillium digitatum on ‘Tarocco’ orange by combined application of Pseudomonas syringae and resistance inducers by Panebianco, S., Vitale, A., Polizzi, G., Restuccia, C., Cirvilleri, G.

Get full text

Microbiological and qualitative aspects of minimally processed pomegranate seeds by Continella, A., Restuccia, C., Brighina, S., Pannitteri, C., La Malfa, S.

Get full text