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Marcella Barbera

Showing results (21-30 of 30) with videos related to

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Foods (Basel, Switzerland)|March 6, 2021
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" CheeseRaimondo Gaglio, Pietro Barbaccia, Marcella Barbera, et al.
Antioxidants (Basel, Switzerland)|October 27, 2022
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale CheeseGabriele Busetta, Marialetizia Ponte, Marcella Barbera, et al.
Foods (Basel, Switzerland)|February 27, 2026
Effect of an Anti-<i>Listeria</i> Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco CheeseGiuliana Garofalo, Chiara Pisana, Raimondo Gaglio, et al.
International Journal of Food Microbiology|June 13, 2026
Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheeseFederica Alaimo, Eleonora Di Salvo, Gabriele Busetta, et al.
Food Microbiology|December 12, 2024
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in "Suino Nero dei Nebrodi" salamis: Effects on microbiological, physicochemical, and antioxidant propertiesGabriele Busetta, Giuliana Garofalo, Marialetizia Ponte, et al.
Antioxidants (Basel, Switzerland)|November 27, 2024
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-ReuseMaría Eugenia Chulibert, Pasquale Roppolo, Carla Buzzanca, et al.
Antioxidants (Basel, Switzerland)|July 29, 2025
Exploring the Functional Properties of Leaves of <i>Moringa oleifera</i> Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food IngredientCarlo Greco, Graziella Serio, Enrico Viola, et al.
Antioxidants (Basel, Switzerland)|June 28, 2023
Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential OilsGiuliana Garofalo, Marialetizia Ponte, Carlo Greco, et al.
Food Research International (Ottawa, Ont.)|September 9, 2025
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough breadEnrico Viola, Leandra Leto, Daniela Piazzese, et al.
Archiv Der Pharmazie|October 4, 2024
Citrus wastewater as a source of value-added products: Quali-quantitative analysis and in vitro screening on breast cancer cell linesMaria Valeria Raimondi, Salvatrice Rigogliuso, Filippo Saiano, et al.
Pageof 3

Showing results (21-30 of 30) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 30 results.
Foods (Basel, Switzerland)|March 6, 2021
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" CheeseRaimondo Gaglio, Pietro Barbaccia, Marcella Barbera, et al.
Antioxidants (Basel, Switzerland)|October 27, 2022
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale CheeseGabriele Busetta, Marialetizia Ponte, Marcella Barbera, et al.
Foods (Basel, Switzerland)|February 27, 2026
Effect of an Anti-<i>Listeria</i> Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco CheeseGiuliana Garofalo, Chiara Pisana, Raimondo Gaglio, et al.
International Journal of Food Microbiology|June 13, 2026
Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheeseFederica Alaimo, Eleonora Di Salvo, Gabriele Busetta, et al.
Food Microbiology|December 12, 2024
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in "Suino Nero dei Nebrodi" salamis: Effects on microbiological, physicochemical, and antioxidant propertiesGabriele Busetta, Giuliana Garofalo, Marialetizia Ponte, et al.
Antioxidants (Basel, Switzerland)|November 27, 2024
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-ReuseMaría Eugenia Chulibert, Pasquale Roppolo, Carla Buzzanca, et al.
Antioxidants (Basel, Switzerland)|July 29, 2025
Exploring the Functional Properties of Leaves of <i>Moringa oleifera</i> Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food IngredientCarlo Greco, Graziella Serio, Enrico Viola, et al.
Antioxidants (Basel, Switzerland)|June 28, 2023
Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential OilsGiuliana Garofalo, Marialetizia Ponte, Carlo Greco, et al.
Food Research International (Ottawa, Ont.)|September 9, 2025
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough breadEnrico Viola, Leandra Leto, Daniela Piazzese, et al.
Archiv Der Pharmazie|October 4, 2024
Citrus wastewater as a source of value-added products: Quali-quantitative analysis and in vitro screening on breast cancer cell linesMaria Valeria Raimondi, Salvatrice Rigogliuso, Filippo Saiano, et al.
Pageof 3