Lista de obras - Raimondo Gaglio - Dominio Público Uruguay

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.

artículo científico publicado en 2016

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

artículo científico publicado en 2020

Anti-Listeria Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses.

artículo científico publicado en 2017

Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols

scientific article published on 14 April 2020

Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system

scientific article published on 22 April 2020

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

scientific article published on 21 January 2019

Diversity and technological potential of lactic acid bacteria of wheat flours

artículo científico publicado en 2013

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut "Hayward" Kiwifruits

scientific article published on 16 July 2020

Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread

artículo científico publicado en 2019

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

artículo científico publicado en 2021

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

scientific article published on 17 February 2020

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

scientific article published in 2022

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks.

artículo científico publicado en 2017

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses.

artículo científico publicado en 2016

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

artículo científico publicado en 2016

Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

artículo científico publicado en 2022

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

artículo científico publicado en 2019

Formation and characterization of early bacterial biofilms on different wood typologies applied in dairy production

artículo científico publicado en 2017

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows' Diet

artículo científico publicado en 2019

In Vitro Evaluation of Bacteriocin-Like Inhibitory Substances Produced by Lactic Acid Bacteria Isolated During Traditional Sicilian Cheese Making.

artículo científico publicado en 2016

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

artículo científico publicado en 2014

In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

artículo científico publicado en 2021

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

scientific article published on 19 November 2018

Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.

artículo científico publicado en 2017

Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy.

artículo científico publicado en 2019

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

artículo científico publicado en 2015

Microbial dynamics in durum wheat kernels during aging

artículo científico publicado en 2020

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

artículo científico publicado en 2019

Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

artículo científico publicado en 2020

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

artículo científico publicado en 2015

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

scientific article published on 17 October 2019

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

artículo científico publicado en 2022

Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.

artículo científico publicado en 2017

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

artículo científico publicado en 2016

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

artículo científico publicado en 2018

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

artículo científico publicado en 2014

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.

artículo científico publicado en 2015

Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese

artículo científico publicado en 2019

Valorization of indigenous dairy cattle breed through salami production

artículo científico publicado en 2015

Lista de obras de Raimondo Gaglio

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

Anti-Listeria Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses.

Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols

Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

Diversity and technological potential of lactic acid bacteria of wheat flours

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut "Hayward" Kiwifruits

Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks.

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses.

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

Formation and characterization of early bacterial biofilms on different wood typologies applied in dairy production

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows' Diet

In Vitro Evaluation of Bacteriocin-Like Inhibitory Substances Produced by Lactic Acid Bacteria Isolated During Traditional Sicilian Cheese Making.

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.

Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy.

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Microbial dynamics in durum wheat kernels during aging

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.

Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese

Valorization of indigenous dairy cattle breed through salami production