Roberta Foligni
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View article: Investigating the Volatiles of Kombucha During Storage Under Refrigerated Conditions
Investigating the Volatiles of Kombucha During Storage Under Refrigerated Conditions Open
This study investigates the evolution of the chemical components of kombucha aroma during refrigerated storage. Two preparation methods (MT1 and MT2) were used to produce kombucha from a 1:1 mixture of black and green tea. The bottled beve…
View article: New Functional Food for the Treatment of Gastric Ulcer Based on Bioadhesive Microparticles Containing Sage Extract: Anti-Ulcerogenic, Anti-Helicobacter pylori, and H+/K+-ATPase-Inhibiting Activity Enhancement
New Functional Food for the Treatment of Gastric Ulcer Based on Bioadhesive Microparticles Containing Sage Extract: Anti-Ulcerogenic, Anti-Helicobacter pylori, and H+/K+-ATPase-Inhibiting Activity Enhancement Open
Salvia officinalis is an aromatic plant of Mediterranean origin traditionally used to treat inflammatory, cardiovascular, endocrine, and digestive diseases. In this work, the ability of the Salvia officinalis extract in the treatment of ga…
View article: Biopharmaceutical and Pharmacotechnical Characterization of Plant Powder Tablets Obtained by Direct Compression Process: The Case of Atriplex halimus
Biopharmaceutical and Pharmacotechnical Characterization of Plant Powder Tablets Obtained by Direct Compression Process: The Case of Atriplex halimus Open
The present study aims to develop tablets based on plant powder obtained by direct compression. In this work, the effects of two parameters (the powder particle size and the force of compression) have been studied. Powder from the aerial p…
View article: Adapting Sensory Analysis to the Pandemic Era: Exploring “Remote Home Tasting” of Sous-Vide Chicken Breast for Research Continuity
Adapting Sensory Analysis to the Pandemic Era: Exploring “Remote Home Tasting” of Sous-Vide Chicken Breast for Research Continuity Open
Background: The pandemic and lockdown caused a slowdown or halt in many work activities across sectors, including academic research, which had to adapt lab procedures to lockdown restrictions. This study aimed to assess an innovative appro…
View article: Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies
Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies Open
Plasmas generated at or near ambient temperature are emerging as mild, selective and environmentally friendly technologies for extending the shelf-life of perishable fish and fish products. However, the high degree of unsaturation makes fi…
View article: Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods
Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods Open
Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods
View article: Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles
Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles Open
The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature. This study investigated the effect of refrigerated storage on the microbiologica…
View article: First ATR-FTIR Characterization of Black, Green and White Teas (Camellia sinensis) from European Tea Gardens: A PCA Analysis to Differentiate Leaves from the In-Cup Infusion
First ATR-FTIR Characterization of Black, Green and White Teas (Camellia sinensis) from European Tea Gardens: A PCA Analysis to Differentiate Leaves from the In-Cup Infusion Open
ATR-FTIR (Attenuated Total Reflectance Fourier Transform InfraRed) spectroscopy, combined with chemometric, represents a rapid and reliable approach to obtain information about the macromolecular composition of food and plant materials. Wi…
View article: Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW)
Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW) Open
Plasma activated water (PAW) is emerging as a mild and environmentally friendly technology for microbial and chemical decontamination of food. The aim of this work was to evaluate the degree of oxidation of lipids of sardine tissue treated…
View article: Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects
Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects Open
EDITORIAL article Front. Nutr., 10 May 2023Sec. Nutrition and Food Science Technology Volume 10 - 2023 | https://doi.org/10.3389/fnut.2023.1207323
View article: Anti-Inflammatory and Vasorelaxant Effects Induced by an Aqueous Aged Black Garlic Extract Supplemented with Vitamins D, C, and B12 on Cardiovascular System
Anti-Inflammatory and Vasorelaxant Effects Induced by an Aqueous Aged Black Garlic Extract Supplemented with Vitamins D, C, and B12 on Cardiovascular System Open
Multiple studies demonstrated biological activities of aged black garlic, including anti-inflammatory, antioxidant, and cardioprotective effects. We aimed to investigate the protective effects of an aged black garlic water extract (ABGE) a…
View article: Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome
Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome Open
Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the mi…
View article: Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids Open
Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of …
View article: Crithmum maritimum L.: First Results on Phenological Development and Biomass Production in Mediterranean Areas
Crithmum maritimum L.: First Results on Phenological Development and Biomass Production in Mediterranean Areas Open
In Mediterranean cropping systems, it is important to utilise marginal lands for the cultivation of native food crops. Previous research on Crithmum maritimum L., a species native to southern Europe, has focused on its alimentary and chemi…
View article: Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas
Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas Open
In Mediterranean cropping systems, it is important to utilize marginal lands for the cultivation of non-food crops. Spontaneous thistle genera such as Cynara cardunculus L. and Onopordum tauricum Willd. are native to southern Europe. Previ…
View article: CHARACTERIZATION OF LIPID SUBSTANCES OF ROSE HIP SEEDS AS A POTENTIAL SOURCE OF FUNCTIONAL COMPONENTS: A REVIEW
CHARACTERIZATION OF LIPID SUBSTANCES OF ROSE HIP SEEDS AS A POTENTIAL SOURCE OF FUNCTIONAL COMPONENTS: A REVIEW Open
Functional foods receive the greatest attention for nutritional needs of specific consumers. The rose hip fruit, besides carotenoids and polyphenols, are also good sources of lipid substances (fatty acids, sterols and tocopherols), which c…
View article: Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle
Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle Open
Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in…
View article: Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry Open
The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria (LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological and nutritional properties of the bread, while phytases i…