Sfoglia per Autore
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization
2015-01-01 Caridi, A.; De Bruno, A; Piscopo, A; Poiana, M; Sidari, R
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes
2015-01-01 Caridi, A.; De Felice, M. L.; Piscopo, A.; Sidari, R.; Zappia, A.; Poiana, M.
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions
2015-01-01 Piscopo, A; Zappia, A; De Bruno, A; Poiana, M
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese
2016-01-01 Sidari, R; Martorana, A; De Bruno, A; Piscopo, A; Poiana, M; Caridi, A
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production.
2016-01-01 Caridi, A.; De Bruno, A.; Martorana, A.; Piscopo, A.; Sidari, R.; Poiana, M.
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types
2016-01-01 Piscopo, A; De Bruno, A; Zappia, A; Poiana, M.
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy)
2016-01-01 Piscopo, A; De Bruno, A; Zappia, A; Ventre, C; Poiana, M
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)
2016-01-01 Piscopo, A; De Bruno, A; Zappia, A; Ventre, C; Poiana, M
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses
2016-01-01 Zappia, A.; Caridi, A.; Piscopo, A.; Poiana, M.
Effetto dell’epoca di raccolta sulle caratteristiche qualitative degli oli prodotti in Calabria
2017-01-01 Piscopo, A; DE BRUNO, A; Zappia, A; Pellegrino, P; Mafrica, Rocco; Poiana, M
Effect of different dipping solutions on the ready-to-eat carrots quality
2017-01-01 Piscopo, A; Zappia, A; De Bruno, A; Poiana, M
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes
2017-01-01 Caridi, A; De Bruno, A; De Salvo, E; Piscopo, A; Poiana, M; Sidari, R
Shelf life extension to reduce food losses: The case of Mozzarella Cheese
2017-01-01 Falcone, G; De Luca, A. I.; Stillitano, T.; Iofrida, N.; Strano, A; Piscopo, A.; Branca, M. L.; Gulisano, G.
A phenol-enriched sunflower oil by olive mill waste water: monitoring of its stability
2018-01-01 Romeo, R.; De Bruno, A.; Piscopo, A; Poiana, M
Principal qualitative parameters in brined olives from Calabria region (Carolea and Grossa of Gerace cv.)
2018-01-01 De Bruno, A.; Zappia, A.; Piscopo, A; Poiana, M.
Effect of olive storage temperature on the quality of Carolea and Ottobratica oils
2018-01-01 Piscopo, A; DE BRUNO, A; Zappia, A; Gioffrè, G; Grillone, N; Mafrica, R; Poiana, M
Antioxidant activity shown by olive pomace extracts
2018-01-01 De Bruno, A; Romeo, R; Fedele, F L; Sicari, A; Piscopo, A; Poiana, M
Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria.
2018-01-01 Piscopo, A; Zappia, A; De Bruno, A; Poiana, M
Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.)
2018-01-01 Zappia, A; De Bruno, A; Torino, R; Piscopo, A; Poiana, M
Effect of onion yellow dwarf virus infection on organoleptic properties and ascorbic acid content in ‘Rossa di Tropea’ onion
2019-01-01 Tiberini, A.; Taglienti, A.; Araniti, F.; Piscopo, A.; Manglli, A.; Tomassoli, L.; Albanese, Giuliana Renata
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