Article
Food Science & Technology
Andrea Roncolini, Vesna Milanovic, Lucia Aquilanti, Federica Cardinali, Cristiana Garofalo, Riccardo Sabbatini, Francesca Clementi, Luca Belleggia, Marina Pasquini, Massimo Mozzon, Roberta Foligni, Maria Federica Trombetta, M. Naceur Haouet, M. Serena Altissimi, Sara Di Bella, Arianna Piersanti, Francesco Griffoni, Anna Reale, Serena Niro, Andrea Osimani
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Luca Belleggia, Vesna Milanovic, Federica Cardinali, Cristiana Garofalo, Marina Pasquini, Stefano Tavoletti, Paola Riolo, Sara Ruschioni, Nunzio Isidoro, Francesca Clementi, Athanasios Ntoumos, Lucia Aquilanti, Andrea Osimani
Article
Food Science & Technology
Antonietta Maoloni, Giuseppe Blaiotta, Ilario Ferrocino, Nicoletta P. Mangia, Andrea Osimani, Vesna Milanovic, Federica Cardinali, Cristiana Cesaro, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Maria Federica Trombetta, Luca Cocolin, Lucia Aquilanti
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Article
Food Science & Technology
Luca Belleggia, Vesna Milanovic, Ilario Ferrocino, Luca Cocolin, M. Naceur Haouet, Stefania Scuota, Antonietta Maoloni, Cristiana Garofalo, Federica Cardinali, Lucia Aquilanti, Massimo Mozzon, Roberta Foligni, Marina Pasquini, Maria Federica Trombetta, Francesca Clementi, Andrea Osimani
Article
Multidisciplinary Sciences
Vesna Milanovic, Andrea Osimani, Cristiana Garofalo, Luca Belleggia, Antonietta Maoloni, Federica Cardinali, Massimo Mozzon, Roberta Foligni, Lucia Aquilanti, Francesca Clementi
Article
Biotechnology & Applied Microbiology
Luca Belleggia, Lucia Aquilanti, Ilario Ferrocino, Vesna Milanovic, Cristiana Garofalo, Francesca Clementi, Luca Cocolin, Massimo Mozzon, Roberta Foligni, M. Naceur Haouet, Stefania Scuota, Marisa Framboas, Andrea Osimani
Article
Food Science & Technology
Luca Belleggia, Ilario Ferrocino, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, Maria Rita Corvaglia, Luca Cocolin, Vesna Milanovic, Federica Cardinali, Cristiana Garofalo, Francesca Clementi, Lucia Aquilanti, Andrea Osimani
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Biotechnology & Applied Microbiology
Luca Belleggia, Vesna Milanovic, Federica Cardinali, Cristiana Garofalo, Francesca Clementi, Lucia Aquilanti, Andrea Osimani
Summary: This study directly assessed the presence of the hdcA gene in ready-to-eat surströmming samples from three producers in Sweden for the first time. The average gene abundance of hdcA was significantly higher in samples from producer A compared to producers B and C, indicating a potential load of histamine-producing bacteria in surströmming.
INDIAN JOURNAL OF MICROBIOLOGY
(2021)
Article
Multidisciplinary Sciences
Matteo Zarantoniello, Basilio Randazzo, Valentina Nozzi, Cristina Truzzi, Elisabetta Giorgini, Gloriana Cardinaletti, Lorenzo Freddi, Stefano Ratti, Federico Girolametti, Andrea Osimani, Valentina Notarstefano, Vesna Milanovic, Paola Riolo, Nunzio Isidoro, Francesca Tulli, Giorgia Gioacchini, Ike Olivotto
Summary: The study represents the first comprehensive research on the physiological effects of using Black Soldier Fly meal as feed for sturgeon in an aquaponic system. The results showed that sturgeon fed with a diet containing 50% Black Soldier Fly meal had lower feed acceptance, resulting in reduced growth and survival rates, decreased liver lipids and glycogen content, increased hepatic hsp70.1 gene expression, and worsened gut histological morphometric parameters during the 60-day feeding trial.
SCIENTIFIC REPORTS
(2021)
Article
Biotechnology & Applied Microbiology
Antonietta Maoloni, Vesna Milanovic, Andrea Osimani, Federica Cardinali, Cristiana Garofalo, Luca Belleggia, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Martina Cirlini, Marco Spaggiari, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, M. Naceur Haouet, Benedetta Staccini, Sara Di Bella, Lucia Aquilanti
Summary: Sea fennel contains various bioactive compounds and can be fermented to produce high value, safe, and microbiologically stable preserves. Fermentation may lead to a decrease in antioxidant activity, vitamin C, fiber, and total polyphenols, while also resulting in specific flavors and textures in sensory analysis.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Food Science & Technology
Andrea Osimani, Ilario Ferrocino, Maria Rita Corvaglia, Andrea Roncolini, Vesna Milanovic, Cristiana Garofalo, Lucia Aquilanti, Paola Riolo, Sara Ruschioni, Elham Jamshidi, Nunzio Isidoro, Matteo Zarantoniello, Luca Cocolin, Ike Olivotto, Francesca Clementi
Summary: This study focused on the microbial diversity in Hermetia illucens larvae reared on different substrates enriched with microalgae. Differences in microbial communities were observed, with various algae and nutrient bioactive substances potentially influencing the abundance of bacterial taxa. Further research is needed to explore the implications of these findings on insect pathogen control and food safety.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Vesna Milanovic, Riccardo Sabbatini, Cristiana Garofalo, Federica Cardinali, Marina Pasquini, Lucia Aquilanti, Andrea Osimani
Summary: Yeasts are the main cause of spoilage in yogurt, but essential oils show promise in preventing spoilage. Lemongrass oil demonstrated the highest antifungal activity, followed by cinnamon and orange oils. Further studies are needed to explore the potential use of lemongrass oil at slightly higher concentrations or in combination with other oils for better preservation effects.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Genetics & Heredity
Vesna Milanovic, Andrea Roncolini, Federica Cardinali, Cristiana Garofalo, Lucia Aquilanti, Paola Riolo, Sara Ruschioni, Lorenzo Corsi, Nunzio Isidoro, Matteo Zarantoniello, Ike Olivotto, Simone Ceccobelli, Stefano Tavoletti, Francesca Clementi, Andrea Osimani
Summary: This study aimed to increase the knowledge of AR genes in a rearing chain of H. illucens larvae and their response to rearing substrates supplemented with different percentages of microalgae. The results showed a high prevalence of tetracycline resistance genes, with no significant effect of rearing substrates on the distribution of AR genes in the larvae. However, frass samples showed a significant accumulation of AR genes, particularly when larvae were reared on substrates with high percentages of I. galbana.
Article
Food Science & Technology
Federica Cardinali, Andrea Osimani, Vesna Milanovic, Cristiana Garofalo, Lucia Aquilanti
Summary: In this study, 23 strains of lactic acid bacteria were screened, and eight strains with the best performance were selected for the formulation of fermented beverage prototypes. The compositional and microbiological features of the experimental beverages indicate their high biological value and potential for further development and utilization.
Article
Infectious Diseases
Maria Carelli, Francesca Griggio, Marina Mingoia, Cristiana Garofalo, Vesna Milanovic, Nicola Pozzato, Francesca Leoni, Laura Veschetti, Giovanni Malerba, Angela Sandri, Cristina Patuzzo, Serena Simoni, Maria M. Lleo, Carla Vignaroli
Summary: The study successfully detected carbapenemase genes in animal and food samples using ddPCR, even in samples that tested negative using standard methods. Many samples carried different variants of the bla(OXA-48)-like genes. ddPCR could be a suitable method for evaluating the transmission and persistence of carbapenemase-producing bacteria between animals and humans.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)