Giordano M - Search Results

1

Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins.

Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G. Barbosa-Pereira L, et al. Among authors: giordano m. Data Brief. 2019 Jul 26;25:104268. doi: 10.1016/j.dib.2019.104268. eCollection 2019 Aug. Data Brief. 2019. PMID: 31453285 Free PMC article.

2

Volatile compound formation during argan kernel roasting.

El Monfalouti H, Charrouf Z, Giordano M, Guillaume D, Kartah B, Harhar H, Gharby S, Denhez C, Zeppa G. El Monfalouti H, et al. Among authors: giordano m. Nat Prod Commun. 2013 Jan;8(1):33-6. Nat Prod Commun. 2013. PMID: 23472454

3

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

Zeppa G, Belviso S, Bertolino M, Cavallero MC, Dal Bello B, Ghirardello D, Giordano M, Giorgis M, Grosso A, Rolle L, Gerbi V. Zeppa G, et al. Among authors: giordano m. J Sci Food Agric. 2015 Jun;95(8):1678-88. doi: 10.1002/jsfa.6871. Epub 2014 Sep 10. J Sci Food Agric. 2015. PMID: 25123494

4

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime.

Bertolino M, Dolci P, Giordano M, Rolle L, Zeppa G. Bertolino M, et al. Among authors: giordano m. Food Chem. 2011 Dec 1;129(3):1001-11. doi: 10.1016/j.foodchem.2011.05.060. Epub 2011 May 15. Food Chem. 2011. PMID: 25212329

5

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.

Belviso S, Dal Bello B, Giacosa S, Bertolino M, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G. Belviso S, et al. Among authors: giordano m. Food Chem. 2017 Feb 15;217:398-408. doi: 10.1016/j.foodchem.2016.08.103. Epub 2016 Aug 30. Food Chem. 2017. PMID: 27664651

6

Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water.

Botta C, Ferrocino I, Cavallero MC, Riva S, Giordano M, Cocolin L. Botta C, et al. Among authors: giordano m. Int J Food Microbiol. 2018 Feb 2;266:337-345. doi: 10.1016/j.ijfoodmicro.2017.10.012. Epub 2017 Oct 7. Int J Food Microbiol. 2018. PMID: 29033074 Free article.

7

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.

Ferrocino I, Bellio A, Giordano M, Macori G, Romano A, Rantsiou K, Decastelli L, Cocolin L. Ferrocino I, et al. Among authors: giordano m. Appl Environ Microbiol. 2018 Jan 17;84(3):e02120-17. doi: 10.1128/AEM.02120-17. Print 2018 Feb 1. Appl Environ Microbiol. 2018. PMID: 29196291 Free PMC article.

8

Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.

Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P. Ruggirello M, et al. Among authors: giordano m. Food Microbiol. 2018 Sep;74:132-142. doi: 10.1016/j.fm.2018.03.012. Epub 2018 Mar 23. Food Microbiol. 2018. PMID: 29706329 Free article.

9

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.

Mota-Gutierrez J, Botta C, Ferrocino I, Giordano M, Bertolino M, Dolci P, Cannoni M, Cocolin L. Mota-Gutierrez J, et al. Among authors: giordano m. Appl Environ Microbiol. 2018 Sep 17;84(19):e01164-18. doi: 10.1128/AEM.01164-18. Print 2018 Oct 1. Appl Environ Microbiol. 2018. PMID: 30054357 Free PMC article.

10

Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture.

Jampaphaeng K, Ferrocino I, Giordano M, Rantsiou K, Maneerat S, Cocolin L. Jampaphaeng K, et al. Among authors: giordano m. Food Microbiol. 2018 Dec;76:91-102. doi: 10.1016/j.fm.2018.04.012. Epub 2018 Apr 26. Food Microbiol. 2018. PMID: 30166195

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