Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products

por Bleve, Gianluca, Ramires, Francesca Anna, Gallo, Antonia, Leone, Antonella
Publicado 2019

An Alum-Free Jellyfish Treatment for Food Applications

por Bleve, Gianluca, Ramires, Francesca Anna, De Domenico, Stefania, Leone, Antonella
Publicado 2021

Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food

por Ramires, Francesca Anna, Bleve, Gianluca, De Domenico, Stefania, Leone, Antonella
Publicado 2022

Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future

por Ramires, Francesca Anna, De Domenico, Stefania, Migoni, Danilo, Fanizzi, Francesco Paolo, Angel, Dror L., Slizyte, Rasa, Klun, Katja, Bleve, Gianluca, Leone, Antonella
Publicado 2022

Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols

por Ramires, Francesca Anna, Bavaro, Anna Rita, D’Antuono, Isabella, Linsalata, Vito, D’Amico, Leone, Baruzzi, Federico, Pinto, Loris, Tarantini, Annamaria, Garbetta, Antonella, Cardinali, Angela, Bleve, Gianluca
Publicado 2023

The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications

por Maiorano, Gabriele, Ramires, Francesca Anna, Durante, Miriana, Palamà, Ilaria Elena, Blando, Federica, De Rinaldis, Gianluca, Perbellini, Ezio, Patruno, Valeria, Gadaleta Caldarola, Carlo, Vitucci, Santa, Mita, Giovanni, Bleve, Gianluca
Publicado 2022