The sourdough microflora. Characterization of hetero-and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds …
…, L Cossignani, A Corsetti, MS Simonetti… - LWT-food science and …, 1996 - Elsevier
Eighty-seven strains (15 species) of sourdough lactic acid bacteria (homo- and hetero-fermentative)
and yeasts were characterized and statistically discriminated on the basis of volatile …
and yeasts were characterized and statistically discriminated on the basis of volatile …
Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking
M Gobbetti, MS Simonetti, A Corsetti, F Santinelli… - Food …, 1995 - Elsevier
Lactobacillus brevis subsp. lindneri CB1, Lactobacillus plantarum DC400 and Saccharomyces
cerevisiae 141 or Saccharomyces exiguus M14 were used as starters to produce wheat …
cerevisiae 141 or Saccharomyces exiguus M14 were used as starters to produce wheat …
[HTML][HTML] Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin
… In this paper, sterol identification was carried out by HRGC-MS. Each peak was analyzed
via detection of the parent molecular ion and the fragmentation pattern of the TMSE derivative. …
via detection of the parent molecular ion and the fragmentation pattern of the TMSE derivative. …
Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk
…, F Ventura, L Cossignani, MS Simonetti… - Journal of Food …, 2008 - Elsevier
In the present research article, donkey milk samples were studied and the results were
compared with those obtained from other mammalian species such as cow, ewe, goat and buffalo…
compared with those obtained from other mammalian species such as cow, ewe, goat and buffalo…
Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach
…, S Ghisoni, G Baccolo, MS Simonetti… - Food Research …, 2018 - Elsevier
In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with
a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected …
a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected …
[HTML][HTML] A simple HPLC-ELSD method for sugar analysis in goji berry
…, L Cossignani, L Giua, E Urbani, MS Simonetti… - Journal of …, 2016 - hindawi.com
Fructose, glucose, and sucrose were identified and quantified in commercial samples of
Lycium barbarum L. fruits (goji berries) by high performance liquid chromatography-evaporative …
Lycium barbarum L. fruits (goji berries) by high performance liquid chromatography-evaporative …
Free D‐and L‐amino acid evolution during sourdough fermentation and baking
M Gobbetti, MS Simonetti, J Rossi… - Journal of food …, 1994 - Wiley Online Library
The evolution of free D‐ and L‐amino acids in sourdoughs started with various lactic acid
bacteria (LAB) and yeasts was studied. Lactobacillus brevis subsp. lindneri CB1 and …
bacteria (LAB) and yeasts was studied. Lactobacillus brevis subsp. lindneri CB1 and …
Characterisation of secondary metabolites in saffron from central Italy (Cascia, Umbria)
L Cossignani, E Urbani, MS Simonetti, A Maurizi… - Food Chemistry, 2014 - Elsevier
Saffron’s quality depends on the concentration of secondary metabolites, such as crocins,
picrocrocin and safranal. The aim of this research was to evaluate the influence of drying …
picrocrocin and safranal. The aim of this research was to evaluate the influence of drying …
[PDF][PDF] Seasonal variations in antioxidant compounds of Olea europaea leaves collected from different Italian cultivars
The objectives of this research were to study the best conditions for phenol extraction from
Olea europaea L. leaves and to evaluate the content of phenolics and the antioxidant activity …
Olea europaea L. leaves and to evaluate the content of phenolics and the antioxidant activity …
Fatty Acids and Phytosterols to Discriminate Geographic Origin of Lycium barbarum Berry
L Cossignani, F Blasi, MS Simonetti… - Food analytical …, 2018 - Springer
Since product authenticity is an important topic in the food sector, the composition of fatty
acids (FA) and phytosterols of goji berry (Lycium barbarum L.), produced in different countries (…
acids (FA) and phytosterols of goji berry (Lycium barbarum L.), produced in different countries (…