Barbera M - Search Results

1

Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils.

Garofalo G, Ponte M, Greco C, Barbera M, Mammano MM, Fascella G, Greco G, Salsi G, Orlando S, Alfonzo A, Di Grigoli A, Piazzese D, Bonanno A, Settanni L, Gaglio R. Garofalo G, et al. Among authors: barbera m. Antioxidants (Basel). 2023 Jun 17;12(6):1293. doi: 10.3390/antiox12061293. Antioxidants (Basel). 2023. PMID: 37372023 Free PMC article.

2

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation.

Francesca N, Barbera M, Martorana A, Saiano F, Gaglio R, Aponte M, Moschetti G, Settanni L. Francesca N, et al. Among authors: barbera m. Food Chem. 2016 Apr 1;196:1172-9. doi: 10.1016/j.foodchem.2015.10.045. Epub 2015 Oct 23. Food Chem. 2016. PMID: 26593604 Free article.

3

Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.

Gaglio R, Barbera M, Aleo A, Lommatzsch I, La Mantia T, Settanni L. Gaglio R, et al. Among authors: barbera m. Chem Biodivers. 2017 May;14(5). doi: 10.1002/cbdv.201600477. Epub 2017 Apr 17. Chem Biodivers. 2017. PMID: 28171692

4

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder.

Gaglio R, Alfonzo A, Barbera M, Franciosi E, Francesca N, Moschetti G, Settanni L. Gaglio R, et al. Among authors: barbera m. Food Microbiol. 2020 Apr;86:103349. doi: 10.1016/j.fm.2019.103349. Epub 2019 Oct 17. Food Microbiol. 2020. PMID: 31703858

5

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

Gaglio R, Restivo I, Barbera M, Barbaccia P, Ponte M, Tesoriere L, Bonanno A, Attanzio A, Di Grigoli A, Francesca N, Moschetti G, Settanni L. Gaglio R, et al. Among authors: barbera m. Antioxidants (Basel). 2021 Feb 17;10(2):306. doi: 10.3390/antiox10020306. Antioxidants (Basel). 2021. PMID: 33671122 Free PMC article.

6

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

Gaglio R, Barbaccia P, Barbera M, Restivo I, Attanzio A, Maniaci G, Di Grigoli A, Francesca N, Tesoriere L, Bonanno A, Moschetti G, Settanni L. Gaglio R, et al. Among authors: barbera m. Foods. 2021 Feb 20;10(2):461. doi: 10.3390/foods10020461. Foods. 2021. PMID: 33672473 Free PMC article.

7

Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.

Barbaccia P, Busetta G, Barbera M, Alfonzo A, Garofalo G, Francesca N, Moscarelli A, Moschetti G, Settanni L, Gaglio R. Barbaccia P, et al. Among authors: barbera m. J Appl Microbiol. 2022 Jul;133(1):130-144. doi: 10.1111/jam.15354. Epub 2021 Nov 12. J Appl Microbiol. 2022. PMID: 34735730

8

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.

Busetta G, Ponte M, Barbera M, Alfonzo A, Ioppolo A, Maniaci G, Guarcello R, Francesca N, Palazzolo E, Bonanno A, Moschetti G, Settanni L, Gaglio R. Busetta G, et al. Among authors: barbera m. Antioxidants (Basel). 2022 Oct 10;11(10):2004. doi: 10.3390/antiox11102004. Antioxidants (Basel). 2022. PMID: 36290727 Free PMC article.

9

Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review.

Aiello D, Barbera M, Bongiorno D, Cammarata M, Censi V, Indelicato S, Mazzotti F, Napoli A, Piazzese D, Saiano F. Aiello D, et al. Among authors: barbera m. Molecules. 2023 Jan 10;28(2):699. doi: 10.3390/molecules28020699. Molecules. 2023. PMID: 36677756 Free PMC article. Review.

10

Untreated Opuntia ficus indica for the Efficient Adsorption of Ni(II), Pb(II), Cu(II) and Cd(II) Ions from Water.

Barbera M, Indelicato S, Bongiorno D, Censi V, Saiano F, Piazzese D. Barbera M, et al. Molecules. 2023 May 8;28(9):3953. doi: 10.3390/molecules28093953. Molecules. 2023. PMID: 37175363 Free PMC article.

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