The production of five different green table olive cultivars was studied by a combined strategy
consisting of chemical, microbiological and sensory analyses. Cultivable microflora of …

An alternative technique to traditional smoking of swordfish was evaluated. Fillets were dry
salted and/or brine salted in 30% NaCl, and smoked by dipping in smoke condensate …

The research evidences the importance of linking chemical and sensory data for the wine
characterization; in particular, the Italian white wine made from Inzolia grapes has been …

A set of six formulations of goat yogurt added with mix of starter (Lactobacillus bulgaricus and
Streptococcus thermophilus), inulin, almond flour and whey protein have been evaluated …

The present paper deals with three new strains of Saccharomyces cerevisiae, isolated in old
wineries of Sicily, which were microbiologically and molecularly characterized and tested …

Abstract Characterization of capers (Capparis spinosa L. Capparaceae) was achieved by
measurement of aroma compounds and sensory descriptors. Different capper samples (the …

The present study investigated chemical and sensory properties of Malvasia delle Lipari
DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of …

Three samples of cultivated oregano, belonging to the most typical Sicilian species
Origanum vulgare ssp. hirtum (Link) Béguinot (syn. Origanum heracleoticum L.), have been …

Aim of the research was to evaluate the effects of frozen storage on the quality of two
Mediterranean wild shrimps, namely Parapenaeus longirostris (deepwater pink shrimp) and …

Classification models were established on a set of sensory profiles associated with red wine
samples bottled from three vintages. These profiles were defined by eight assessors …