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List of works by Raimondo Gaglio

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.

scientific article published on 18 May 2016

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

scientific article published on 20 May 2020

Anti-Listeria Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses.

scientific article published on 24 January 2017

Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols

scientific article published on 14 April 2020

Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system

scientific article published on 22 April 2020

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

scientific article published on 21 January 2019

Diversity and technological potential of lactic acid bacteria of wheat flours

scientific article

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut "Hayward" Kiwifruits

scientific article published on 16 July 2020

Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread

scientific article published on 04 October 2019

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

scientific article published in 2021

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

scientific article published on 17 February 2020

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

scientific article published in 2022

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks.

scientific article published on 29 May 2017

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses.

scientific article published on 15 July 2016

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

scientific article published on 8 September 2016

Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

scientific article published on 03 June 2022

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

scientific article published on 21 November 2019

Formation and characterization of early bacterial biofilms on different wood typologies applied in dairy production

scientific article

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows' Diet

scientific article published on 18 September 2019

In Vitro Evaluation of Bacteriocin-Like Inhibitory Substances Produced by Lactic Acid Bacteria Isolated During Traditional Sicilian Cheese Making.

scientific article published on January 2016

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

scientific article published on 20 February 2014

In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

scientific article published on 22 September 2021

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

scientific article published on 19 November 2018

Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.

scientific article published on 7 February 2017

Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy.

scientific article published on 21 May 2019

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

scientific article published on 6 November 2015

Microbial dynamics in durum wheat kernels during aging

scientific article published on 13 April 2020

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

scientific article published on 09 September 2019

Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

scientific article published on 01 April 2020

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

scientific article published on 23 October 2015

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

scientific article published on 17 October 2019

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

scientific article published on 20 April 2022

Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.

scientific article published on 11 September 2017

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

scientific article published on 16 September 2016

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

scientific article published on 08 February 2018

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

scientific article

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.

scientific article published on 25 June 2015

Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese

scientific article published on 29 July 2019

Valorization of indigenous dairy cattle breed through salami production

scientific article published on 19 December 2015

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