Viale delle Scienza
Palermo, 90128
Italy
University of Palermo
Avocado pulp, Spontaneously fermented meat, Next generation sequencing, Physicochemical properties, Fatty acids, Sensory evaluation
antioxidant properties, cheese chemistry, Illumina, Lactic acid bacteria, stretched cheese, wooden equipment
Ewe's yogurt, Selected starter culture, Fruit purees, Microbiological traits, Physicochemical properties, sensory evaluation
almond by-products, Shelf life, functional brioches, sensory evaluation, sourdough
Functional bread, In vitro digestion, lactic acid bacteria, Olive wastes, Polyphenols, Sourdough
Food security, Cellular antioxidant activity, Antiproliferative activity, HPLC-DAD-MS/MS, Bioactive Compounds, Minimum inhibitor concentration
Sheep's milk, Streptococcus thermophilus, Novel cheeses, Physicochemical properties, Fatty acids, Sensory evaluation
almond by-products, bread shelf life, functional breads, scale-up production, sensory evaluation, sourdough
antioxidant activity, Bread functionalization, Fermentation, Olive oil mill wastewater, Polyphenols
functional baked goods, Moringa oleifera supplementation, sourdough, antioxidant activity, microbiota dynamics
Antibiotic resistance genes, fermentation, Lactic Acid Bacteria, sourdough, Wheat, yeasts
Natural Ewiss cheese, Natural starter culture, Next Generation Sequencing, Sensory analysis, Sheep milk cheese, Volatile organic compounds
Lactococcus lactis, Mountain butter, Starter culture, Terroir, Volatile organic compounds
