Lanza B - Search Results

1

Influence of sensory quality on preferences for apples of primary school children.

Lanza B, Sabatini N, Bacceli M. Lanza B, et al. Food Sci Technol Int. 2017 Dec;23(8):729-738. doi: 10.1177/1082013217719338. Epub 2017 Jul 11. Food Sci Technol Int. 2017. PMID: 28697623

2

Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA).

Lanza B, Amoruso F. Lanza B, et al. J Sci Food Agric. 2018 Aug;98(11):4142-4150. doi: 10.1002/jsfa.8932. Epub 2018 Mar 12. J Sci Food Agric. 2018. PMID: 29393523

3

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects.

Lanza B, Cellini M, Di Marco S, D'Amico E, Simone N, Giansante L, Pompilio A, Di Loreto G, Bacceli M, Del Re P, Di Bonaventura G, Di Giacinto L, Aceto GM. Lanza B, et al. Molecules. 2020 Dec 16;25(24):5967. doi: 10.3390/molecules25245967. Molecules. 2020. PMID: 33339392 Free PMC article.

4

A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis.

Bacceli M, Simone N, Lanza B, Cichelli A. Bacceli M, et al. Among authors: lanza b. Foods. 2023 Jan 5;12(2):241. doi: 10.3390/foods12020241. Foods. 2023. PMID: 36673333 Free PMC article.

5

A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.

Lanza B, Bacceli M, Di Marco S, Simone N, Di Loreto G, Flamminii F, Mollica A, Cichelli A. Lanza B, et al. Molecules. 2024 May 10;29(10):2236. doi: 10.3390/molecules29102236. Molecules. 2024. PMID: 38792098 Free PMC article.

6

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study.

Lappa IK, Mparampouti S, Lanza B, Panagou EZ. Lappa IK, et al. Among authors: lanza b. Int J Food Microbiol. 2018 Jun 20;275:56-65. doi: 10.1016/j.ijfoodmicro.2018.04.001. Epub 2018 Apr 3. Int J Food Microbiol. 2018. PMID: 29635101

7

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity.

Lanza B, Di Marco S, Simone N, Di Marco C, Gabriele F. Lanza B, et al. Foods. 2020 Mar 6;9(3):301. doi: 10.3390/foods9030301. Foods. 2020. PMID: 32155906 Free PMC article.

8

A morphological analysis of fresh and brine-cured olives attacked by <em>Bactrocera oleae</em> using light microscopy and ESEM-EDS.

Lanza B, Panato A, Valentini L, Rodegher P, Bortolotti F, Battistelli M, Ninfali P, Gobbi P. Lanza B, et al. Eur J Histochem. 2020 Sep 23;64(3):3149. doi: 10.4081/ejh.2020.3149. Eur J Histochem. 2020. PMID: 33029995 Free PMC article.

9

Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity.

Zago M, Lanza B, Rossetti L, Muzzalupo I, Carminati D, Giraffa G. Zago M, et al. Among authors: lanza b. Food Microbiol. 2013 May;34(1):81-7. doi: 10.1016/j.fm.2012.11.005. Epub 2012 Nov 28. Food Microbiol. 2013. PMID: 23498181

10

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices.

Lanza B, Ninfali P. Lanza B, et al. Antioxidants (Basel). 2020 Jan 2;9(1):41. doi: 10.3390/antiox9010041. Antioxidants (Basel). 2020. PMID: 31906540 Free PMC article. Review.

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