Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products

by Gianluca Bleve, Francesca Anna Ramires, Antonia Gallo, Antonella Leone
Published 2019-07-01

An Alum-Free Jellyfish Treatment for Food Applications

by Gianluca Bleve, Francesca Anna Ramires, Stefania De Domenico, Stefania De Domenico, Antonella Leone, Antonella Leone
Published 2021-08-01

New process for production of fermented black table olives using selected autochthonous microbial resources

by Maria eTufariello, Miriana eDurante, Francesca Anna Ramires, Francesco eGrieco, Luca eTommasi, Ezio ePerbellini, Vittorio eFalco, Maria eTasioula-Margari, Antonio Francesco Logrieco, Giovanni eMita, Gianluca eBleve
Published 2015-09-01

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

by Gianluca eBleve, Maria eTufariello, Miriana eDurante, Ezio ePerbellini, Francesca Anna Ramires, Francesco eGrieco, Maria Stella Cappello, Stefania eDe Domenico, Giovanni eMita, Maria eTasioula-Margari, Antonio Francesco Logrieco
Published 2014-10-01