Search Results - "Viola, Enrico"

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production by Viola, Enrico, Buzzanca, Carla, Tinebra, Ilenia, Settanni, Luca, Farina, Vittorio, Gaglio, Raimondo, Di Stefano, Vita

“…In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to…”
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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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Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads by Viola, Enrico, Badalamenti, Natale, Bruno, Maurizio, Tundis, Rosa, Loizzo, Monica Rosa, Moschetti, Giancarlo, Sottile, Francesco, Naselli, Vincenzo, Francesca, Nicola, Settanni, Luca, Gaglio, Raimondo

“…The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread…”
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Industrial upcycling of almond skin through production of novel brioches by Garofalo, Giuliana, Gaglio, Raimondo, Viola, Enrico, Loizzo, Monica Rosa, Badalamenti, Natale, Bruno, Maurizio, Sottile, Francesco, Sicari, Vincenzo, Cerulli, Antonietta, Piacente, Sonia, Francesca, Nicola, Settanni, Luca

“…The global sustainability policy emphasizes reusing of agri-food waste and by-products to enhance food bioactive properties. Thus, brioches were processed…”
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Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols by Viola, Enrico, Garofalo, Giuliana, Busetta, Gabriele, Supper, Maria, Alfonzo, Antonio, Tolone, Marco, Francesca, Nicola, Moschetti, Giancarlo, Sottile, Francesco, Gaglio, Raimondo, Settanni, Luca

“…The aim of this research was to identify lactic acid bacteria (LAB) that could be used as starter strains in sourdough made with almond peel powder to create…”
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Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin by Gaglio, Raimondo, Tesoriere, Luisa, Maggio, Antonella, Viola, Enrico, Attanzio, Alessandro, Frazzitta, Anna, Badalamenti, Natale, Bruno, Maurizio, Franciosi, Elena, Moschetti, Giancarlo, Sottile, Francesco, Settanni, Luca, Francesca, Nicola

“…Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread…”
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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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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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The Specificity of Logical Empiricism in the Twentieth-Century History of Scientific Philosophy by Viola, Enrico

“…In the first decades of the twentieth century, many philosophers and philosophical movements attempted to make philosophy scientific by analogy with science…”
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Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits by Viola, Enrico, Mannino, Giuseppe, Serio, Graziella, La Rosa, Lorenza, Garofalo, Giuliana, Schicchi, Rosario, Settanni, Luca, Gentile, Carla, Gaglio, Raimondo

“…This study aimed to assess the phytochemical profile and associated functional properties of sumac (Rhus coriaria L.) fruits harvested from wild plants in…”
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Tracking the transfer of antimicrobial resistance genes from raw materials to sourdough breads by Gargano, Valeria, Gambino, Delia, Viola, Enrico, Franciosi, Elena, Alfonzo, Antonio, Cicero, Luca, Cassata, Giovanni, Settanni, Luca, Gaglio, Raimondo

“…The present study hypothesizes that raw materials used in bread making can transfer antibiotic resistance genes (ARGs) to processed breads. Four types of flour…”
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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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Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse by Chulibert, María Eugenia, Roppolo, Pasquale, Buzzanca, Carla, Alfonzo, Antonio, Viola, Enrico, Sciurba, Lino, Tinebra, Ilenia, D’Amico, Angela, Farina, Vittorio, Piazzese, Daniela, Di Stefano, Vita, Barbera, Marcella, Gaglio, Raimondo, Settanni, Luca

“…Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately…”
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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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“Once Upon a Time” Philosophy of Science: STS, Science Policy and the Semantic View of Scientific Theories by Viola, Enrico

“…Is a policy-friendly philosophy of science possible? In order to respond this question, I consider a particular instance of contemporary philosophy of science,…”
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