Gabriele Busetta

Food And Forest Sciences, Bldg. 5
Palermo, 90128, Italy

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 25 publications

Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.

Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.

Journal: Foods (Basel, Switzerland)

Published: April 10, 2026

Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheese.

Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheese.

Journal: International journal of food microbiology

Published: April 07, 2026

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

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

Journal: Foods (Basel, Switzerland)

Published: January 23, 2026

Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens.

Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens.

Journal: Poultry science

Published: November 26, 2025

Phage-activated edible biopackaging for Listeria monocytogenes control in cheese: in vitro and in vivo assessment of whey protein- and tapioca starch-based solutions.

Phage-activated edible biopackaging for Listeria monocytogenes control in cheese: in vitro and in vivo assessment of whey protein- and tapioca starch-based solutions.

Journal: Food microbiology

Published: November 24, 2025

Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production.

Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production.

Journal: Animals : an open access journal from MDPI

Published: November 20, 2025

Prickly pear byproduct (Opuntia spp.) silage inclusion in dairy sheep diet: Effects on chemical, nutritional, and microbiological characteristics of milk and cheese.

Prickly pear byproduct (Opuntia spp.) silage inclusion in dairy sheep diet: Effects on chemical, nutritional, and microbiological characteristics of milk and cheese.

Journal: Journal of dairy science

Published: November 18, 2025

Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional, and sensory traits of sheep cheese.

Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional, and sensory traits of sheep cheese.

Journal: Journal of dairy science

Published: September 17, 2025

Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe's milk "Quadrello di Ovino" cheese to the production area.

Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe's milk "Quadrello di Ovino" cheese to the production area.

Journal: Food research international (Ottawa, Ont.)

Published: November 05, 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 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.

Journal: Food microbiology

Published: September 17, 2024

Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects.

Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects.

Journal: Journal of dairy science

Published: January 24, 2024

Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp.

Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp.

Journal: Food microbiology

Published: December 30, 2023

Showing 1-12 of 25

Last Updated: 09/26/2026