Raimondo Gaglio
0000-0002-2080-0836
10 papers found
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Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production
Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging
Plant Growth-Promoting Activities of Bacteria Isolated from an Anthropogenic Soil Located in Agrigento Province
Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits
Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating
Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit
Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese
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