Giancarlo Moschetti

10PUBLICATIONS
32CO-AUTHORS
Food chemistry and food sensory scienceFood packaging, preservation and processingOenology and viticultureAnimal nutritionField organic and low chemical input horticulture
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Publications (10)

|Jun 12, 2026
Intra-Species Response Variability of Listeria monocytogenes and Salmonella enterica to Lemon Essential Oils in Cheese- and Fish-Based Spreadable Foods.

|Feb 27, 2026
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata.

Gabriele Busetta, Giuliana Garofalo, Marcella Barbera

|Nov 13, 2025
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare.

Antonio Alfonzo, Raimondo Gaglio, Davide Alongi

|Apr 28, 2023
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.

Antonio Alfonzo, Vincenzo Naselli, Raimondo Gaglio

|Feb 25, 2023
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.

Vincenzo Naselli, Rosario Prestianni, Natale Badalamenti

|Oct 27, 2022
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.

Gabriele Busetta, Marialetizia Ponte, Marcella Barbera

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Frequent Collaborators

10 joint publications

Nicola Francesca

10 joint publications

Luca Settanni

7 joint publications

Antonio Alfonzo

7 joint publications

Raimondo Gaglio