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Giancarlo Moschetti

University of Palermo

SCHOLARLY PAPERS

3

DOWNLOADS

106

TOTAL CITATIONS

1

Scholarly Papers (3)

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1.

Technological Affinity Index for Interaction between Lactic Acid Bacteria and Saccharomyces Cerevisiae Strains to Modulate the Fruity and Floreal Aroma of Catarratto Wines

Number of pages: 39 Posted: 14 Apr 2024
Vincenzo Naselli, Antonino Pirrone, Enrico Viola, Valentina Craparo, Antonella Porrello, Antonella Maggio, Venera Seminerio, Giuseppe Rocca, Giuseppe Notarbartolo, Sibylle Krieger-Weber, Paola Vagnoli, Stephanie Weidmann, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca and Antonio Alfonzo
affiliation not provided to SSRN, University of Palermo, University of Palermo, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, R&R Neuromodulation Lab, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, AgroSup Dijon, affiliation not provided to SSRN, University of Palermo, University of Palermo, University of Palermo and Istituto Zooprofilattico Sperimentale delle Venezie
Downloads 50 (1,063,489)

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Catarratto grape variety, Lactic acid bacteria, Malolactic fermentation, Saccharomyces cerevisiae, Technological affinity index, Wine aroma

2.

Reuse of Almond By-Products: Scale-Up Production of Functional Almond Skin Added Semolina Sourdough Breads

Number of pages: 37 Posted: 16 Nov 2023
Enrico Viola, Natale Badalamenti, Maurizio Bruno, Rosa Tundis, Monica Rosa Loizzo, Giancarlo Moschetti, Francesco Sottile, Vincenzo Naselli, Nicola Francesca, Luca Settanni and Raimondo Gaglio
University of Palermo, University of Palermo, University of Palermo, University of Calabria, University of Calabria, University of Palermo, University of Palermo, affiliation not provided to SSRN, University of Palermo, University of Palermo and University of Palermo
Downloads 32 (1,290,922)
Citation 1

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almond by-products, bread shelf life, functional breads, scale-up production, sensory evaluation, sourdough

3.

Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria

Number of pages: 40 Posted: 22 Sep 2025
Gabriele Busetta, Giuliana Garofalo, Tansu Taspinar, Rosa Guarcello, Elena Franciosi, Maria Teresa Sardina, Giancarlo Moschetti, Luca Settanni, Hüseyin Erten and Raimondo Gaglio
University of Palermo, University of Palermo, Çukurova University, University of Palermo, Fondazione Edmund Mach, University of Palermo, University of Palermo, University of Palermo, Çukurova University and University of Palermo
Downloads 24 (1,399,036)

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Natural Ewiss cheese, Natural starter culture, Next Generation Sequencing, Sensory analysis, Sheep milk cheese, Volatile organic compounds