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View article: Perennial Common Basilisk (Prangos ferulacea (L.) Lindl.): Ecological Aspects, Forage Value, and Assessment of Its Effects on Chemical and Microbiological Properties of Raw Milk and Ricotta—A Case Study in Sicily (Italy)
Perennial Common Basilisk (Prangos ferulacea (L.) Lindl.): Ecological Aspects, Forage Value, and Assessment of Its Effects on Chemical and Microbiological Properties of Raw Milk and Ricotta—A Case Study in Sicily (Italy) Open
This paper illustrates the results of a case study conducted in the Madonie Regional Park (Sicily, Italy) focusing on Prangos ferulacea (L.) Lindl. This species spontaneously grows in the area and plays an important role as forage plant, c…
View article: Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes
Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes Open
We investigated the lipid metabolism of three lactic acid bacteria in fermenting two avocado cultivars. Using Liquid Chromatography-High-Resolution Mass Spectrometry, we tracked the fermentation-induced modifications in native lipid profil…
View article: The Effect of Arbuscular Mycorrhizal Fungi on the Canopy and Root Growth of Opuntia ficus-indica (L.) Mill. Potted Plants
The Effect of Arbuscular Mycorrhizal Fungi on the Canopy and Root Growth of Opuntia ficus-indica (L.) Mill. Potted Plants Open
Cactus pear (Opuntia ficus-indica (L.) Mill.) is increasingly recognized as a climate-resilient crop in arid and semi-arid regions, yet its performance is often constrained by poor soil fertility and limited external inputs. Arbuscular myc…
View article: Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with Foeniculum vulgare
Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with Foeniculum vulgare Open
Sant’Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the…
View article: Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria
Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria Open
This study explored enhancing Ewiss cheese's regional identity by using native starter cultures to develop a “regional cultured Ewiss cheese” (RCEC). Lactic acid bacteria (LAB) were previously isolated from local cheeses and selected from …
View article: Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese
Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese Open
This study provides a comprehensive characterization of the microbiological, chemical, and sensory profiles of Sicilian Canestrato Fresco (SCF) cheese, a traditional agri-food product (TAP) made from raw cow’s milk using artisanal methods …
View article: Bio-Agronomic Assessment and Quality Evaluation of Sugarcane with Optimized Juice Fermentation in View of Producing Sicilian “Rum Agricole”
Bio-Agronomic Assessment and Quality Evaluation of Sugarcane with Optimized Juice Fermentation in View of Producing Sicilian “Rum Agricole” Open
Sugarcane (Saccharum spp. L.), traditionally cultivated in tropical and subtropical regions, is being explored for its agronomic viability in Mediterranean climates. This study assessed the bio-agronomic performance of seven sugarcane vari…
View article: Exploring the Functional Properties of Leaves of Moringa oleifera Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food Ingredient
Exploring the Functional Properties of Leaves of Moringa oleifera Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food Ingredient Open
This study aimed to evaluate the microbiological quality and functional properties of Moringa oleifera Lam. leaves from plants cultivated in Sicily, with the objective of exploring their potential use in functional food production. Precisi…
View article: Monitoring Moringa oleifera Lam. in the Mediterranean Area Using Unmanned Aerial Vehicles (UAVs) and Leaf Powder Production for Food Fortification
Monitoring Moringa oleifera Lam. in the Mediterranean Area Using Unmanned Aerial Vehicles (UAVs) and Leaf Powder Production for Food Fortification Open
The increasing global demand for resilient, sustainable agricultural systems has intensified the need for advanced monitoring strategies, particularly for climate-adaptive crops such as Moringa oleifera Lam. This study presents an integrat…
View article: Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production
Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production Open
Untreated olive oil mill wastewater (OOMW) from conventionally farmed olives was used in bread production to create a new functional product. Two types of bread were developed with 50% OOMW (EXP-1) and 100% OOMW (EXP-2) replacing water. Tw…
View article: Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm
Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm Open
Consumer interest in medicinal and aromatic herbs is on the rise, with buyers increasingly concerned about the microbiological quality of nutraceutical and aromatic plants. The use of Unmanned Aerial Vehicles (UAVs) and sensor technology a…
View article: Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization
Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization Open
This study aimed to perform an in-depth investigation of olive oil mill wastewater (OOMW). Two OOMW samples (OOMW-A and OOMW-B) from conventionally farmed olives were collected from two different olive oil mills in Palermo province (Italy)…
View article: Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm
Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm Open
Consumer interest in medicinal and aromatic herbs is on the rise, with buyers increasingly concerned about the microbiological quality of nutraceutical and aromatic plants. The use of Unmanned Aerial Vehicles (UAVs) and sensor technology a…
View article: The impact of a <i>Saccharomyces cerevisiae</i> bio-protective strain during cold static clarification on Catarratto wine
The impact of a <i>Saccharomyces cerevisiae</i> bio-protective strain during cold static clarification on Catarratto wine Open
The study aimed to evaluate the impact of the early addition of a Saccharomyces cerevisiae HD A54 strain before pressing during winemaking. This approach aimed to reduce the dissolved oxygen in the grape must, thus preserving the wine char…
View article: URBAN COMMUNITY GARDENS AS NATURE-BASED SOLUTIONS FOR WATER RESILIENCE IN CO-PRODUCTION. THE CASE OF BOLOGNA
URBAN COMMUNITY GARDENS AS NATURE-BASED SOLUTIONS FOR WATER RESILIENCE IN CO-PRODUCTION. THE CASE OF BOLOGNA Open
In the context of increasing water scarcity, Urban Community Gardens (UCGs) are emerging as hotspots of the built environment, where efficient and sustainable water management practices can be tested and implemented. The paper’s objective …
View article: Corrigendum to “Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers” [Food Res. Int. 199 (2025) 1–14/115328]
Corrigendum to “Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers” [Food Res. Int. 199 (2025) 1–14/115328] Open
The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as “primary souring,” employs diverse yeast species, including Lachancea thermotolerans, to produce sour beers.…
View article: Effects of Various Inocula Combinations of Leuconostoc mesenteroides, Papiliotrema terrestris, and Saccharomyces cerevisiae on Dough Fermentation and Final Bread Characteristics
Effects of Various Inocula Combinations of Leuconostoc mesenteroides, Papiliotrema terrestris, and Saccharomyces cerevisiae on Dough Fermentation and Final Bread Characteristics Open
The integration of yeast and lactic acid bacteria (LAB) in bakery products is currently trending, which aims to enhance the taste and quality to satisfy consumer preferences. This study explored the interaction of Leuconostoc mesenteroides…
View article: Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties Open
The aim of this study was to develop health-oriented fermented salamis by replacing synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The salamis were produced at an industrial scale using meat from the "…
View article: Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product
Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product Open
This work aimed to propose the reuse of processing waste from the Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepa…
View article: Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse Open
Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35–60% of the fruit being discarded. However, this waste contains valuable compon…
View article: Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese Open
This study aimed to enhance “Pecorino” type ovine cheese by adding Moringa oleifera leaves powder (MOLP). Cheese-making trials, conducted at industrial level, used raw ewes’ milk and two selected Lactococcus lactis strains. The experimenta…
View article: Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking Open
Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a gr…