Gaglio R - Search Results

1

Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking.

Todaro M, Garofalo G, Busetta G, Gannuscio R, Di Rosa AR, Scatassa ML, Cardamone C, Mancuso I, Franciosi E, Rando F, Agnolucci M, Chiofalo V, Gaglio R, Settanni L. Todaro M, et al. Among authors: gaglio r. Int J Food Microbiol. 2024 Jan 30;410:110481. doi: 10.1016/j.ijfoodmicro.2023.110481. Epub 2023 Nov 11. Int J Food Microbiol. 2024. PMID: 37977081 Free article.

2

Diversity and technological potential of lactic acid bacteria of wheat flours.

Alfonzo A, Ventimiglia G, Corona O, Di Gerlando R, Gaglio R, Francesca N, Moschetti G, Settanni L. Alfonzo A, et al. Among authors: gaglio r. Food Microbiol. 2013 Dec;36(2):343-54. doi: 10.1016/j.fm.2013.07.003. Epub 2013 Jul 18. Food Microbiol. 2013. PMID: 24010616

3

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L. Gaglio R, et al. Int J Food Microbiol. 2014 May 2;177:37-48. doi: 10.1016/j.ijfoodmicro.2014.02.007. Epub 2014 Feb 20. Int J Food Microbiol. 2014. PMID: 24598514 Free article.

4

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

Di Grigoli A, Francesca N, Gaglio R, Guarrasi V, Moschetti M, Scatassa ML, Settanni L, Bonanno A. Di Grigoli A, et al. Among authors: gaglio r. Food Microbiol. 2015 Apr;46:81-91. doi: 10.1016/j.fm.2014.07.008. Epub 2014 Jul 19. Food Microbiol. 2015. PMID: 25475270 Free article.

5

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.

Scatassa ML, Gaglio R, Macaluso G, Francesca N, Randazzo W, Cardamone C, Di Grigoli A, Moschetti G, Settanni L. Scatassa ML, et al. Among authors: gaglio r. Food Microbiol. 2015 Dec;52:31-41. doi: 10.1016/j.fm.2015.06.008. Epub 2015 Jun 25. Food Microbiol. 2015. PMID: 26338114

6

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.

Gaglio R, Cruciata M, Di Gerlando R, Scatassa ML, Cardamone C, Mancuso I, Sardina MT, Moschetti G, Portolano B, Settanni L. Gaglio R, et al. Appl Environ Microbiol. 2015 Nov 6;82(2):585-95. doi: 10.1128/AEM.02868-15. Print 2016 Jan 15. Appl Environ Microbiol. 2015. PMID: 26546430 Free PMC article.

7

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: gaglio r. 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.

8

Valorization of indigenous dairy cattle breed through salami production.

Gaglio R, Francesca N, Maniaci G, Corona O, Alfonzo A, Giosuè C, Di Noto A, Cardamone C, Sardina MT, Portolano B, Alabiso M. Gaglio R, et al. Meat Sci. 2016 Apr;114:58-68. doi: 10.1016/j.meatsci.2015.12.014. Epub 2015 Dec 19. Meat Sci. 2016. PMID: 26735574 Free article.

9

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.

Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M. Guarcello R, et al. Among authors: gaglio r. Food Microbiol. 2016 Oct;59:66-75. doi: 10.1016/j.fm.2016.05.011. Epub 2016 May 18. Food Microbiol. 2016. PMID: 27375245

10

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses.

Gaglio R, Couto N, Marques C, de Fatima Silva Lopes M, Moschetti G, Pomba C, Settanni L. Gaglio R, et al. Int J Food Microbiol. 2016 Nov 7;236:107-14. doi: 10.1016/j.ijfoodmicro.2016.07.020. Epub 2016 Jul 15. Int J Food Microbiol. 2016. PMID: 27467501

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