Ramires FA - Search Results

1

Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.

Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: ramires fa. Food Microbiol. 2015 Apr;46:368-382. doi: 10.1016/j.fm.2014.08.021. Epub 2014 Sep 6. Food Microbiol. 2015. PMID: 25475307

2

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.

Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: ramires fa. Front Microbiol. 2014 Oct 28;5:570. doi: 10.3389/fmicb.2014.00570. eCollection 2014. Front Microbiol. 2014. PMID: 25389422 Free PMC article.

3

New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G. Tufariello M, et al. Among authors: ramires fa. Front Microbiol. 2015 Sep 24;6:1007. doi: 10.3389/fmicb.2015.01007. eCollection 2015. Front Microbiol. 2015. PMID: 26441932 Free PMC article.

4

Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy.

Ramires FA, Masiello M, Somma S, Villani A, Susca A, Logrieco AF, Luz C, Meca G, Moretti A. Ramires FA, et al. Toxins (Basel). 2018 Nov 14;10(11):472. doi: 10.3390/toxins10110472. Toxins (Basel). 2018. PMID: 30441835 Free PMC article.

5

Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products.

Bleve G, Ramires FA, Gallo A, Leone A. Bleve G, et al. Among authors: ramires fa. Foods. 2019 Jul 17;8(7):263. doi: 10.3390/foods8070263. Foods. 2019. PMID: 31319563 Free PMC article.

6

Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation.

Ramires FA, Durante M, Maiorano G, Migoni D, Rampino P, Fanizzi FP, Perrotta C, Mita G, Grieco F, Bleve G. Ramires FA, et al. J Environ Manage. 2020 Jul 1;265:110574. doi: 10.1016/j.jenvman.2020.110574. Epub 2020 May 7. J Environ Manage. 2020. PMID: 32421563

7

An Alum-Free Jellyfish Treatment for Food Applications.

Bleve G, Ramires FA, De Domenico S, Leone A. Bleve G, et al. Among authors: ramires fa. Front Nutr. 2021 Aug 23;8:718798. doi: 10.3389/fnut.2021.718798. eCollection 2021. Front Nutr. 2021. PMID: 34497822 Free PMC article.

8

Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future.

Ramires FA, De Domenico S, Migoni D, Fanizzi FP, Angel DL, Slizyte R, Klun K, Bleve G, Leone A. Ramires FA, et al. Foods. 2022 Sep 4;11(17):2697. doi: 10.3390/foods11172697. Foods. 2022. PMID: 36076882 Free PMC article.

9

The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.

Maiorano G, Ramires FA, Durante M, Palamà IE, Blando F, De Rinaldis G, Perbellini E, Patruno V, Gadaleta Caldarola C, Vitucci S, Mita G, Bleve G. Maiorano G, et al. Among authors: ramires fa. Foods. 2022 Sep 12;11(18):2811. doi: 10.3390/foods11182811. Foods. 2022. PMID: 36140940 Free PMC article.

10

Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food.

Ramires FA, Bleve G, De Domenico S, Leone A. Ramires FA, et al. Foods. 2022 Dec 8;11(24):3974. doi: 10.3390/foods11243974. Foods. 2022. PMID: 36553715 Free PMC article.

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