FOTI, PAOLA
FOTI, PAOLA
SCIENZE BIOMEDICHE E BIOTECNOLOGICHE
Effect of ozonated water combined with sodium bicarbonate on microbial load and shelf life of cold stored clementine (Citrus clementina Hort. ex Tan.)
file da validare2021-01-01 Strano, M. C.; Timpanaro, N.; Allegra, M.; Foti, P.; Pangallo, S.; Romeo, F. V.
Effects of different stress parameters on growth and on oleuropein-degrading abilities of Lactiplantibacillus plantarum strains selected as tailored starter cultures for naturally table olives
2020-01-01 Vaccalluzzo, A.; Pino, A.; De Angelis, M.; Bautista-Gallego, J.; Romeo, F. V.; Foti, P.; Caggia, C.; Randazzo, C. L.
Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
file da validare2022-01-01 Vaccalluzzo, A.; Celano, G.; Pino, A.; Calabrese, F. M.; Foti, P.; Caggia, C.; Randazzo, C.
Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts
2021-01-01 Romeo, F. V.; Granuzzo, G.; Foti, P.; Ballistreri, G.; Caggia, C.; Rapisarda, P.
Multi-Functional Potential of Lactic Acid Bacteria Strains and Antimicrobial Effects in Minimally Processed Pomegranate (Punica granatum L. cv Jolly Red) Arils.
file da validare2022-01-01 Ben Farhat, L.; Romeo, F. V.; Foti, P.; Russo, N.; Randazzo, C. L.; Caggia, C.; Abidi, F.
Olive mill wastewater as renewable raw materials to generate high added-value products for agro-food industries.
2021-01-01 Foti, P.; Romeo, F. V.; Russo, N.; Pino, A.; Vaccalluzzo, A.; Caggia, C.; Randazzo, C. L.
Olive mill wastewater fermented with microbial pools as a new potential functional beverage.
file da validare2023-01-01 Foti, P.; Occhipinti, P. S.; Russo, N.; Scilimati, A.; Miciaccia, M.; Caggia, C.; Perrone, M. G.; Randazzo, C. L.; Romeo, F. V.
Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
2022-01-01 Foti, P.; Pino, A.; Romeo, F. V.; Vaccalluzzo, A.; Caggia, C.; Randazzo, C. L.
Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juice
file da validare2022-01-01 Foti, P.; Occhipinti, P. S.; Romeo, F. V.; Timpanaro, N.; Musumeci, T.; Randazzo, C. L.; Caggia, C.
Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation.
file da validare2023-01-01 Foti, P.; Russo, N.; Randazzo, C. L.; Choupina, A. B.; Pino, A.; Caggia, C.; Romeo, F. V.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Effect of ozonated water combined with sodium bicarbonate on microbial load and shelf life of cold stored clementine (Citrus clementina Hort. ex Tan.) | 1-gen-2021 | Strano, M. C.; Timpanaro, N.; Allegra, M.; Foti, P.; Pangallo, S.; Romeo, F. V. | file da validare |
| Effects of different stress parameters on growth and on oleuropein-degrading abilities of Lactiplantibacillus plantarum strains selected as tailored starter cultures for naturally table olives | 1-gen-2020 | Vaccalluzzo, A.; Pino, A.; De Angelis, M.; Bautista-Gallego, J.; Romeo, F. V.; Foti, P.; Caggia, C.; Randazzo, C. L. | |
| Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives | 1-gen-2022 | Vaccalluzzo, A.; Celano, G.; Pino, A.; Calabrese, F. M.; Foti, P.; Caggia, C.; Randazzo, C. | file da validare |
| Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts | 1-gen-2021 | Romeo, F. V.; Granuzzo, G.; Foti, P.; Ballistreri, G.; Caggia, C.; Rapisarda, P. | |
| Multi-Functional Potential of Lactic Acid Bacteria Strains and Antimicrobial Effects in Minimally Processed Pomegranate (Punica granatum L. cv Jolly Red) Arils. | 1-gen-2022 | Ben Farhat, L.; Romeo, F. V.; Foti, P.; Russo, N.; Randazzo, C. L.; Caggia, C.; Abidi, F. | file da validare |
| Olive mill wastewater as renewable raw materials to generate high added-value products for agro-food industries. | 1-gen-2021 | Foti, P.; Romeo, F. V.; Russo, N.; Pino, A.; Vaccalluzzo, A.; Caggia, C.; Randazzo, C. L. | |
| Olive mill wastewater fermented with microbial pools as a new potential functional beverage. | 1-gen-2023 | Foti, P.; Occhipinti, P. S.; Russo, N.; Scilimati, A.; Miciaccia, M.; Caggia, C.; Perrone, M. G.; Randazzo, C. L.; Romeo, F. V. | file da validare |
| Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed | 1-gen-2022 | Foti, P.; Pino, A.; Romeo, F. V.; Vaccalluzzo, A.; Caggia, C.; Randazzo, C. L. | |
| Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juice | 1-gen-2022 | Foti, P.; Occhipinti, P. S.; Romeo, F. V.; Timpanaro, N.; Musumeci, T.; Randazzo, C. L.; Caggia, C. | file da validare |
| Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation. | 1-gen-2023 | Foti, P.; Russo, N.; Randazzo, C. L.; Choupina, A. B.; Pino, A.; Caggia, C.; Romeo, F. V. | file da validare |