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Author

  • Luca Settanni
2020

Identità dei formaggi tradizionali: sicurezza igienica e preservazione della tipicità

Settanni, L., 2020, Natura e Cultura nei riconoscimenti UNESCO Scienza e storia a confronto. Convegno Internazionale II edizione. 7 p.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Microbial dynamics in durum wheat kernels during aging

Francesca, N., Settanni, L., Di Gerlando, R., Gaglio, R., Di Miceli, G., Moschetti, G., Franciosi, E. & Cirlincione, F., 2020, In : International Journal of Food Microbiology. 324, 11 p.

Research output: Contribution to journalArticle

3 Citations (Scopus)
2019

Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi”

Gaglio, R., Settanni, L. & Cirlincione, F., 2019, In : TECNICA MOLITORIA. 03, p. 48-64 17 p.

Research output: Contribution to journalArticle

6 Citations (Scopus)

Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder

Settanni, L., Guarcello, R., Moschetti, G., Gaglio, R., Barbaccia, P. & Francesca, N., 2019, Microbial Diversity as a source of novelty: Function, adaptation and exploitation. p. 162-163 2 p.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

3 Citations (Scopus)
5 Citations (Scopus)
4 Citations (Scopus)

Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder

Moschetti, G., Gaglio, R., Settanni, L., Alfonzo, A., Barbera, M., Francesca, N. & Cirlincione, F., 2019, Microbial Diversity as a source of novelty: Function, adaptation and exploitation. p. 196-197 2 p.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

9 Citations (Scopus)

Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts

Moschetti, G., Alfonzo, A., Matraxia, M., Settanni, L., Francesca, N., Ciminata, A., Prestianni, R. & Mercurio, V., 2019, The 35th International Specialized Symposium on Yeasts. 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

2 Citations (Scopus)
8 Citations (Scopus)
7 Citations (Scopus)
1 Citation (Scopus)
2 Citations (Scopus)
1 Citation (Scopus)

Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain

Matraxia, M., Settanni, L., Gaglio, R., Alfonzo, A., Francesca, N. & Ciminata, A., 2019, Microbial Diversity as a source of novelty: Function, adaptation and exploitation. p. 117-118 2 p.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese

Di Gerlando, R., Gaglio, R., Corona, O., Settanni, L., Todaro, M., Scatassa, M. L., Franciosi, Mancuso, I., Cardamone, C. & Cardamone, C., 2019, In : International Journal of Food Microbiology. 307, p. 1-13 13 p.

Research output: Contribution to journalArticle

3 Citations (Scopus)
2018
2 Citations (Scopus)

Attrezzi di legno per produzioni casearietipiche siciliane

Settanni, L., 2018, In : IL LATTE. 4 p.

Research output: Contribution to journalArticle

17 Citations (Scopus)

Gli impasti acidi impiegati nelle produzioni dei pani tipici siciliani

Settanni, L., 2018, I GRANI DURI SICILIANI : Storia, antropologia, gastronomia. p. 157-173 17 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese

Corona, O., Settanni, L., Todaro, M., Scatassa, M. L., Mancuso, I., Palmeri, M., Cardamone, C. & Mazza, F., 2018, In : Food Packaging and Shelf Life. 17, p. 85-90 6 p.

Research output: Contribution to journalArticle

3 Citations (Scopus)
2 Citations (Scopus)
14 Citations (Scopus)

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines

Moschetti, G., Francesca, N., Guarcello, R., Settanni, L., Guzzon, R. & Larcher, R., 2018, In : Food Research International. 105, p. 668-677 10 p.

Research output: Contribution to journalArticle

10 Citations (Scopus)

Yeasts and moulds contaminants of food ice cubes and their survival in different drinks

Gaglio, R., Moschetti, G., Settanni, L., Francesca, N., De Martino, S. & Stucchi, C., 2018, In : Journal of Applied Microbiology. 124, p. 188-196 9 p.

Research output: Contribution to journalArticle

3 Citations (Scopus)
2017
26 Citations (Scopus)
10 Citations (Scopus)
14 Citations (Scopus)
2 Citations (Scopus)