Giancarlo Moschetti
Food And Forest Sciences, Viale Delle Scienze 4
Palermo, 90128, Italy
Palermo, 90128, Italy
Last Updated: 09/26/2026
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Found 71 publications
Intra-Species Response Variability of Listeria monocytogenes and Salmonella enterica to Lemon Essential Oils in Cheese- and Fish-Based Spreadable Foods.
Journal: Foods (Basel, Switzerland)
Published: May 08, 2026
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
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare.
Journal: Foods (Basel, Switzerland)
Published: October 10, 2025
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation.
Journal: Food microbiology
Published: January 30, 2025
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].
Journal: Food research international (Ottawa, Ont.)
Published: January 08, 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.
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.
Journal: Food microbiology
Published: September 17, 2024
Use of non-conventional yeasts for enhancing the sensory quality of craft beer.
Journal: Food research international (Ottawa, Ont.)
Published: July 25, 2024
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers.
Journal: Food research international (Ottawa, Ont.)
Published: June 19, 2024
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines.
Journal: Food chemistry
Published: March 21, 2024
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process.
Journal: International journal of food microbiology
Published: July 25, 2023
Last Updated: 09/26/2026