Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life

by Gloria Spampinato, Francesco Candeliere, Alberto Amaretti, Alberto Amaretti, Fabio Licciardello, Fabio Licciardello, Maddalena Rossi, Maddalena Rossi, Stefano Raimondi
Published 2022-03-01

Novel Approaches in Food Preservation and Their Impact on the Food System

by Maria Tufariello, Marco Iammarino, Fabio Licciardello, Annalisa Mentana
Published 2023-11-01

Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake

by Fabio Licciardello, Elena Arena, Valeria Rizzo, Biagio Fallico
Published 2018-08-01

Improvement of Paper Resistance against Moisture and Oil by Coating with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL)

by Emanuela Lo Faro, Camilla Menozzi, Fabio Licciardello, Patrizia Fava
Published 2021-08-01

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

by Arianna Cubeddu, Patrizia Fava, Andrea Pulvirenti, Hossein Haghighi, Fabio Licciardello
Published 2021-02-01

Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of <i>Malvasia delle Lipari</i> Sweet Wine

by Elena Arena, Valeria Rizzo, Fabio Licciardello, Biagio Fallico, Giuseppe Muratore
Published 2021-08-01

Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial <i>Pesto alla genovese</i>

by Carola Nicosia, Patrizia Fava, Andrea Pulvirenti, Andrea Antonelli, Fabio Licciardello
Published 2021-08-01

Packaging Solutions to Extend the Shelf Life of Green Asparagus (<i>Asparagus officinalis</i> L.) ‘Vegalim’

by Stefania Toscano, Valeria Rizzo, Fabio Licciardello, Daniela Romano, Giuseppe Muratore
Published 2021-02-01

Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing

by Maria Concetta Tenuta, Elisa Artoni, Patrizia Fava, Cristina Bignami, Fabio Licciardello
Published 2023-01-01

Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films

by Francesco Bigi, Enrico Maurizzi, Hossein Haghighi, Heinz Wilhelm Siesler, Fabio Licciardello, Andrea Pulvirenti
Published 2023-02-01

Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria

by Giovanna Iosca, Luciana De Vero, Maria Gullo, Fabio Licciardello, Andrea Quartieri, Andrea Pulvirenti
Published 2020-12-01

Correction: Bigi et al. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. <i>Foods</i> 2023, <i>12</i>, 960

by Francesco Bigi, Enrico Maurizzi, Hossein Haghighi, Heinz Wilhelm Siesler, Fabio Licciardello, Andrea Pulvirenti
Published 2023-05-01

Yeasts and Lactic Acid Bacteria for <i>Panettone</i> Production: An Assessment of Candidate Strains

by Luciana De Vero, Giovanna Iosca, Salvatore La China, Fabio Licciardello, Maria Gullo, Andrea Pulvirenti
Published 2021-05-01

Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine

by Carlo Nicolosi Asmundo, Carmela Maria Lanza, Cinzia Caggia, Fabio Licciardello, Cristina Restuccia, Giuseppe Muratore
Published 2007-01-01

Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke

by Sara Lombardo, Gaetano Pandino, Cristina Restuccia, Giuseppe Muratore, Fabio Licciardello, Rosario Paolo Mauro, Roberto Pesce, Giovanni Mauromicale
Published 2015-06-01