Sfoglia per Autore
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must
2006 Giudici, Paolo; Giuseppe, Muratore; Licciardello, Fabio; Restuccia, Cristina; MARIA LAURA PUGLISI,
Biological control of peach fungal pathogens by commercial products and indigenous yeasts
2006 Restuccia, C; Giusino, F; Licciardello, F; Randazzo, C; Caggia, C; Muratore, G
Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine
2007 Muratore, G; Nicolosi Asmundo, C; Lanza, Mc; Caggia, Cinzia; Licciardello, F; Restuccia, Cristina
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche
2010 Licciardello, F; Muccilli, S; Pitino, I; Muratore, G; RANDAZZO C., L; Restuccia, C; Caggia, C
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine
2011 Restuccia, C; Muratore, G; Muccilli, S; Randazzo, CINZIA LUCIA; Caggia, Cinzia; Mazzaglia, A; LANZA C., M; Licciardello, F; Giudici, Paolo
Evaluation of some quality parameters of minimally processed white and violet-pigmented cauliflower curds
2013 Licciardello, F.; Muratore, G; Spagna, G.; Branca, F.; Ragusa, L.; Caggia, C.; Randazzo, C.; Restuccia, C.
Development of modified atmosphere packages on the quality of sicilian kale (Brassica oleracea var. acephala) shoots
2013 Ragusa, L; Branca, F; Licciardello, F; Restuccia, C; Melilli, M G; Argento, S; Raccuia, S A
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars Innovative Food Science and Emerging Technologies
2014 Restuccia, C.; Lombardo, S.; Pandino, G.; Licciardello, F.; Muratore, G; Mauromicale, G.
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe
2015 Muratore, G; Restuccia, C.; Licciardello, F.; Lombardo, S.; Pandino, G.; Mauromicale, G.
Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time
2015 Lombardo, S.; Restuccia, C.; Pandino, G.; Licciardello, F.; Muratore, G; Mauromicale, G.
Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke
2015 Lombardo, S.; Pandino, G.; Restuccia, C.; Muratore, G; Licciardello, F.; Mauro, R. P.; Pesce, R.; Mauromicale, G.
Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mould caused by Penicillium digitatum
2015 Aloui, Hajer; Licciardello, Fabio; Khwaldia, Khaoula; Hamdi, Moktar; Restuccia, Cristina
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects
2017 Licciardello, F.; Pandino, G.; Barbagallo, R. N.; Lombardo, S.; Restuccia, C.; Muratore, G.; Mazzaglia, A.; Strano, M. G.; Mauromicale, G.
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects
2017 Pandino, G.; Barbagallo, R. N.; Lombardo, S.; Restuccia, C.; Muratore, G.; Licciardello, F.; Mazzaglia, A.; Ricceri, J.; Pesce, G. R.; Mauromicale, G.
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads
2017 Lombardo, S.; Restuccia, C.; Muratore, G.; Barbagallo, R. N.; Licciardello, F.; Pandino, G.; Scifo', G. O.; Mazzaglia, A.; Ragonese, F.; Mauromicale, G.
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage
2018 Licciardello, Fabio; Lombardo, Sara; Rizzo, Valeria; Pitino, Iole; Pandino, Gaetano; Strano, Maria Gabriella; Muratore, Giuseppe; Restuccia, Cristina; Mauromicale, Giovanni
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato
2018 Rizzo, V.; Amoroso, L.; Licciardello, F.; Mazzaglia, A.; Muratore, G.; Restuccia, C.; Lombardo, S.; Pandino, G.; Strano, M. G.; Mauromicale, G.
Antimicrobial and antioxidant features of "Gabsi" pomegranate peel extracts
2018 Kharchoufi, Samira; Licciardello, Fabio; Siracusa, Laura; Muratore, Giuseppe; Hamdi, Mokthar; Restuccia, Cristina
Sous-vide packaging: Sensory characteristics of potato slices treated with rosemary essential oil
2018 Amoroso, L.; Rizzo, V.; Mazzaglia, A.; Licciardello, F.; Restuccia, C.; Muratore, G.
Effect of Cynara cardunculus extract on the shelf life of aubergine burgers
2018 Mazzaglia, A.; Licciardello, F.; Aurelio, S.; Muratore, G.; Giovanni, M.; Restuccia, C.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must | 1-gen-2006 | Giudici, Paolo; Giuseppe, Muratore; Licciardello, Fabio; Restuccia, Cristina; MARIA LAURA PUGLISI, | |
Biological control of peach fungal pathogens by commercial products and indigenous yeasts | 1-gen-2006 | Restuccia, C; Giusino, F; Licciardello, F; Randazzo, C; Caggia, C; Muratore, G | |
Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine | 1-gen-2007 | Muratore, G; Nicolosi Asmundo, C; Lanza, Mc; Caggia, Cinzia; Licciardello, F; Restuccia, Cristina | |
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche | 1-gen-2010 | Licciardello, F; Muccilli, S; Pitino, I; Muratore, G; RANDAZZO C., L; Restuccia, C; Caggia, C | |
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine | 1-gen-2011 | Restuccia, C; Muratore, G; Muccilli, S; Randazzo, CINZIA LUCIA; Caggia, Cinzia; Mazzaglia, A; LANZA C., M; Licciardello, F; Giudici, Paolo | |
Evaluation of some quality parameters of minimally processed white and violet-pigmented cauliflower curds | 1-gen-2013 | Licciardello, F.; Muratore, G; Spagna, G.; Branca, F.; Ragusa, L.; Caggia, C.; Randazzo, C.; Restuccia, C. | |
Development of modified atmosphere packages on the quality of sicilian kale (Brassica oleracea var. acephala) shoots | 1-gen-2013 | Ragusa, L; Branca, F; Licciardello, F; Restuccia, C; Melilli, M G; Argento, S; Raccuia, S A | |
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars Innovative Food Science and Emerging Technologies | 1-gen-2014 | Restuccia, C.; Lombardo, S.; Pandino, G.; Licciardello, F.; Muratore, G; Mauromicale, G. | |
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe | 1-gen-2015 | Muratore, G; Restuccia, C.; Licciardello, F.; Lombardo, S.; Pandino, G.; Mauromicale, G. | |
Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time | 1-gen-2015 | Lombardo, S.; Restuccia, C.; Pandino, G.; Licciardello, F.; Muratore, G; Mauromicale, G. | |
Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke | 1-gen-2015 | Lombardo, S.; Pandino, G.; Restuccia, C.; Muratore, G; Licciardello, F.; Mauro, R. P.; Pesce, R.; Mauromicale, G. | |
Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mould caused by Penicillium digitatum | 1-gen-2015 | Aloui, Hajer; Licciardello, Fabio; Khwaldia, Khaoula; Hamdi, Moktar; Restuccia, Cristina | |
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects | 1-gen-2017 | Licciardello, F.; Pandino, G.; Barbagallo, R. N.; Lombardo, S.; Restuccia, C.; Muratore, G.; Mazzaglia, A.; Strano, M. G.; Mauromicale, G. | |
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects | 1-gen-2017 | Pandino, G.; Barbagallo, R. N.; Lombardo, S.; Restuccia, C.; Muratore, G.; Licciardello, F.; Mazzaglia, A.; Ricceri, J.; Pesce, G. R.; Mauromicale, G. | |
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads | 1-gen-2017 | Lombardo, S.; Restuccia, C.; Muratore, G.; Barbagallo, R. N.; Licciardello, F.; Pandino, G.; Scifo', G. O.; Mazzaglia, A.; Ragonese, F.; Mauromicale, G. | |
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage | 1-gen-2018 | Licciardello, Fabio; Lombardo, Sara; Rizzo, Valeria; Pitino, Iole; Pandino, Gaetano; Strano, Maria Gabriella; Muratore, Giuseppe; Restuccia, Cristina; Mauromicale, Giovanni | |
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato | 1-gen-2018 | Rizzo, V.; Amoroso, L.; Licciardello, F.; Mazzaglia, A.; Muratore, G.; Restuccia, C.; Lombardo, S.; Pandino, G.; Strano, M. G.; Mauromicale, G. | |
Antimicrobial and antioxidant features of "Gabsi" pomegranate peel extracts | 1-gen-2018 | Kharchoufi, Samira; Licciardello, Fabio; Siracusa, Laura; Muratore, Giuseppe; Hamdi, Mokthar; Restuccia, Cristina | |
Sous-vide packaging: Sensory characteristics of potato slices treated with rosemary essential oil | 1-gen-2018 | Amoroso, L.; Rizzo, V.; Mazzaglia, A.; Licciardello, F.; Restuccia, C.; Muratore, G. | |
Effect of Cynara cardunculus extract on the shelf life of aubergine burgers | 1-gen-2018 | Mazzaglia, A.; Licciardello, F.; Aurelio, S.; Muratore, G.; Giovanni, M.; Restuccia, C. |
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