Volatile organic compounds (VOCs) produced by biocontrol yeasts

Rosaria Contarino, Selina Brighina, Biagio Fallico, +3

Food Microbiology

MicrobiologyVolatile ElementVolatile Organic CompoundsBiochemical Engineering

Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake

Biagio Fallico, Gabriele Ballistreri, Elena Arena, +2

Food Chemistry

Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundCitrus Sinensis +9

Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage

Alfio Spina, Selina Brighina, Serena Muccilli, +5

Frontiers in Nutrition

Food ChemistryNutritionBlood OrangeCitrus FiberQuality Parameters +10

Effects of Genotype, Storage Temperature and Time on Quality and Compositional Traits of Cherry Tomato

Miriam Distefano, Elena Arena, Rosario Paolo Mauro, +4

Foods

Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage

Alfio Spina, Selina Brighina, Serena Muccilli, +4

Food and Bioprocess Technology

Food QualityPartial ReplacementDurum DesfGrain QualityLong Storage +1

Commercial and wild Sicilian<i>Origanum vulgare</i>essential oils: chemical composition, antimicrobial activity and repellent effects

A. Pergola, Cristina Restuccia, Edoardo Napoli, +4

Journal of Essential Oil Research

Food ChemistryIndustrial MycologyRepellent EffectsMedicineChemical Composition +12

Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion

Selina Brighina, Carlos Poveda, Cristina Restuccia, +4

Food Chemistry

ProbioticDysbiosisMedicineMicrobiotaGut Microbiology +11

Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

Elena Arena, Serena Muccilli, Agata Mazzaglia, +6

Foods

Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system

Selina Brighina, Cristina Restuccia, Elena Arena, +2

Food Chemistry

BiochemistryBioassay-guided IsolationMedicineAntibacterial Activity1,2-Dicarbonyl Compounds +7

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Fabrizio Cincotta, Selina Brighina, Concetta Condurso, +3

Foods