Showing 1 - 18 results of 18 for search 'Giancarlo Moschetti', query time: 0.20s Refine Results
  1. 1
    In situ polymerization of soil organic matter by oxidative biomimetic catalysis
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  2. 2
    Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
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  3. 3
    Correction: Gaglio et al. Performances of Different Metabolic <i>Lactobacillus</i> Groups during the Fermentation of Pizza Doughs Processed from Semolina. <i>Fermentation</i> 2018, <i>4</i>, 61
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  4. 4
    Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy
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  5. 5
    Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina
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  6. 6
    Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities
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  7. 7
    Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level
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  8. 8
    Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations
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  9. 9
    Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Nocellara del Belice Table Olives
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  10. 10
    Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level
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  11. 11
    Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain
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  12. 12
    Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols
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  13. 13
    Use of Different Nutrients to Improve the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Sevillian Style Green Table Olives
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  14. 14
    Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads
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  15. 15
    Improving the Aromatic Profiles of Catarratto Wines: Impact of <i>Metschnikowia pulcherrima</i> and Glutathione-Rich Inactivated Yeasts
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  16. 16
    Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
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  17. 17
    The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
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  18. 18
    Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
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