Gabriele Busetta - Search Results

Year	Number of Results
2020	1
2021	3
2022	4
2023	5
2024	2

1

Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese.

Busetta G, Garofalo G, Barbera M, Di Trana A, Claps S, Lovallo C, Franciosi E, Gaglio R, Settanni L. Busetta G, et al. Food Res Int. 2023 Jul;169:112926. doi: 10.1016/j.foodres.2023.112926. Epub 2023 May 3. Food Res Int. 2023. PMID: 37254352 Free article.

2

Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder.

Mannino G, Serio G, Gaglio R, Busetta G, La Rosa L, Lauria A, Settanni L, Gentile C. Mannino G, et al. Among authors: busetta g. Foods. 2022 Aug 27;11(17):2605. doi: 10.3390/foods11172605. Foods. 2022. PMID: 36076790 Free PMC article.

3

Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese.

Garofalo G, Busetta G, Maniaci G, Sardina MT, Portolano B, Badalamenti N, Maggio A, Bruno M, Gaglio R, Settanni L. Garofalo G, et al. Among authors: busetta g. Foods. 2021 Dec 23;11(1):25. doi: 10.3390/foods11010025. Foods. 2021. PMID: 35010151 Free PMC article.

4

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.

Busetta G, Ponte M, Barbera M, Alfonzo A, Ioppolo A, Maniaci G, Guarcello R, Francesca N, Palazzolo E, Bonanno A, Moschetti G, Settanni L, Gaglio R. Busetta G, et al. Antioxidants (Basel). 2022 Oct 10;11(10):2004. doi: 10.3390/antiox11102004. Antioxidants (Basel). 2022. PMID: 36290727 Free PMC article.

5

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

Settanni L, Busetta G, Puccio V, Licitra G, Franciosi E, Botta L, Di Gerlando R, Todaro M, Gaglio R. Settanni L, et al. Among authors: busetta g. Appl Environ Microbiol. 2021 Nov 10;87(23):e0152421. doi: 10.1128/AEM.01524-21. Epub 2021 Sep 22. Appl Environ Microbiol. 2021. PMID: 34550766 Free PMC article.

6

A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture.

Garofalo G, Ponte M, Busetta G, Tolone M, Bonanno A, Portolano B, Gaglio R, Erten H, Sardina MT, Settanni L. Garofalo G, et al. Among authors: busetta g. Foods. 2023 Sep 15;12(18):3454. doi: 10.3390/foods12183454. Foods. 2023. PMID: 37761162 Free PMC article.

7

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.

Gaglio R, Busetta G, Gannuscio R, Settanni L, Licitra G, Todaro M. Gaglio R, et al. Among authors: busetta g. Foods. 2022 Mar 7;11(5):774. doi: 10.3390/foods11050774. Foods. 2022. PMID: 35267406 Free PMC article.

8

Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese.

Busetta G, Gaglio R, Mangione G, Garofalo G, Franciosi E, Gannuscio R, Caccamo M, Todaro M, Di Gerlando R, Settanni L, Licitra G. Busetta G, et al. Int J Food Microbiol. 2023 Jun 2;394:110188. doi: 10.1016/j.ijfoodmicro.2023.110188. Epub 2023 Mar 23. Int J Food Microbiol. 2023. PMID: 36989928 Free article.

9

Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.

Barbaccia P, Busetta G, Barbera M, Alfonzo A, Garofalo G, Francesca N, Moscarelli A, Moschetti G, Settanni L, Gaglio R. Barbaccia P, et al. Among authors: busetta g. J Appl Microbiol. 2022 Jul;133(1):130-144. doi: 10.1111/jam.15354. Epub 2021 Nov 12. J Appl Microbiol. 2022. PMID: 34735730

10

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

Barbaccia P, Francesca N, Gerlando RD, Busetta G, Moschetti G, Gaglio R, Settanni L. Barbaccia P, et al. Among authors: busetta g. FEMS Microbiol Lett. 2020 Apr 1;367(8):fnaa066. doi: 10.1093/femsle/fnaa066. FEMS Microbiol Lett. 2020. PMID: 32286619

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