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Luca Settanni

Associate Professor

Affiliazione precedente
  • 3537 Citazioni
  • 30 Indice H
20032020
In caso di modifiche a Pure, queste saranno visibili qui a breve.

Risultato della ricerca 2003 2020

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Conference contribution
2019

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. pag. 162-163 2 pag.

Risultato della ricerca: Conference contribution

grape pomace
ewe milk
starter cultures
cheeses
powders

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

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

Risultato della ricerca: Conference contribution

sourdough bread
pistachios
lactic acid
breads
powders

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 pag.

Risultato della ricerca: Conference contribution

Fraxinus ornus
wine yeasts
honey
Saccharomyces cerevisiae
niches

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

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

Risultato della ricerca: Conference contribution

supply chain
honey
wines
sparkling wines
Saccharomyces cerevisiae