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Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products
Abstract This study concerns the partial dehydration of cherry tomatoes ( Lycopersicon esculentum , var. Shiren) to obtain a product with 25% initial water content. Two kinds of dried tomatoes were… Expand
Effect of process variables on the quality of swordfish fillets flavored with smoke condensate
An alternative technique to traditional smoking of swordfish was evaluated. Fillets were dry salted and/or brine salted in 30% NaCl, and smoked by dipping in smoke condensate solution at different… Expand
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars
Abstract Effects of ozonised water, gaseous ozone exposure, and their combined treatments on microbiological and qualitative parameters of two globe artichoke cultivars (Violet de Provence and… Expand
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures.
The survival of six probiotic wild strains of Lactobacillus rhamnosus was compared with that of a type strain during 78 days of storage at 25 and 5 °C in peach synthetic medium (PSM) and commercial… Expand
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato
Abstract Selection of suitable raw materials and technologies are essential for the fresh-cut segment, since they represent key factors to be competitive in the modern markets. This study aimed at… Expand
Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycopersicon lycopersicum)
The chemical-nutritional attributes were evaluated in plum tomato, a new type of oblong, small-sized tomato that was recently introduced in the European market. Six different cultivars, namely,… Expand
Antimicrobial and antioxidant features of ‘Gabsiʼ pomegranate peel extracts
Abstract The work aimed at optimizing the extraction protocol of ʽGabsi’ pomegranate peel (PP) and evaluating the total phenol content and profile, antioxidant activity and antimicrobial effect of… Expand
Biological control of peach fungal pathogens by commercial products and indigenous yeasts.
- C. Restuccia, Francesco Giusino, F. Licciardello, C. Randazzo, C. Caggia, G. Muratore
- Biology, Medicine
- Journal of food protection
- 1 October 2006
The potential use of the commercial biocontrol products Serenade (Bacillus subtilis QST-713) and Trichodex (Trichoderma harzianum Rifai strain T39) to inhibit the postharvest pathogenic molds… Expand
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges.
- Samira Kharchoufi, Lucia Parafati, +4 authors C. Restuccia
- Chemistry, Medicine
- Food microbiology
- 1 September 2018
This study investigated the potential use of two edible coatings, chitosan (CH) and locust bean gum (LBG), which incorporated chemically characterized water pomegranate peel extract (WPPE) or… Expand
Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine
- G. Muratore, C. N. Asmundo, C. Lanza, C. Caggia, F. Licciardello, C. Restuccia
- 15 March 2007
Summary The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces… Expand