Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese

by Raimondo Gaglio, Massimo Todaro, Luca Settanni
Published 2021-02-01

Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

by Roberta Passafiume, Raimondo Gaglio, Giuseppe Sortino, Vittorio Farina
Published 2020-07-01

Design and Implementation of a Smart System to Control Aromatic Herb Dehydration Process

by Pietro Catania, Raimondo Gaglio, Santo Orlando, Luca Settanni, Mariangela Vallone
Published 2020-08-01

In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

by Giusi Macaluso, Gerlando Fiorenza, Raimondo Gaglio, Isabella Mancuso, Maria Luisa Scatassa
Published 2016-02-01

Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

by Antonio Alfonzo, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
Published 2019-12-01

Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage

by Giorgia Liguori, Raimondo Gaglio, Luca Settanni, Paolo Inglese, Fabio D’Anna, Alessandro Miceli
Published 2021-01-01

Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation

by Marisa Palmeri, Isabella Mancuso, Raimondo Gaglio, Luigi Arcuri, Santino Barreca, Pietro Barbaccia, Maria Luisa Scatassa
Published 2021-01-01

Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

by Maria Luisa Scatassa, Raimondo Gaglio, Cinzia Cardamone, Giusi Macaluso, Luigi Arcuri, Massimo Todaro, Isabella Mancuso
Published 2017-01-01

Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

by Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni
Published 2018-08-01

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

by Rosa Guarcello, Raimondo Gaglio, Aldo Todaro, Antonio Alfonzo, Rosario Schicchi, Fortunato Cirlincione, Giancarlo Moschetti, Nicola Francesca
Published 2019-05-01

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,...

by Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni
Published 2021-08-01

Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation

by Marco Alabiso, Giuseppe Maniaci, Cristina Giosuè, Raimondo Gaglio, Nicola Francesca, Antonino Di Grigoli, Baldassare Portolano, Adriana Bonanno
Published 2020-01-01

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

by Concetta Maria Messina, Raimondo Gaglio, Maria Morghese, Marco Tolone, Rosaria Arena, Giancarlo Moschetti, Andrea Santulli, Nicola Francesca, Luca Settanni
Published 2019-09-01

Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level

by Pietro Barbaccia, Gabriele Busetta, Michele Matraxia, Anna Maria Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, Raimondo Gaglio
Published 2021-03-01

Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

by Gabriele Busetta, Giuliana Garofalo, Guido Mangione, Luigi Botta, Elena Franciosi, Rosalia Di Gerlando, Massimo Todaro, Giuseppe Licitra, Maria Luisa Scatassa, Raimondo Gaglio, Luca Settanni
Published 2021-09-01

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

by Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
Published 2021-02-01

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese

by Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, Nicola Francesca, Luisa Tesoriere, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni
Published 2021-02-01

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

by Adriana Bonanno, Antonino Di Grigoli, Massimo Todaro, Marco Alabiso, Francesca Vitale, Adriana Di Trana, Daniela Giorgio, Luca Settanni, Raimondo Gaglio, Barbara Laddomada, Giuseppe Di Miceli
Published 2019-09-01