Boscaino F - Search Results

1

Use of solid-phase microextraction coupled to gas chromatography-mass spectrometry for determination of urinary volatile organic compounds in autistic children compared with healthy controls.

Cozzolino R, De Magistris L, Saggese P, Stocchero M, Martignetti A, Di Stasio M, Malorni A, Marotta R, Boscaino F, Malorni L. Cozzolino R, et al. Among authors: boscaino f. Anal Bioanal Chem. 2014 Jul;406(19):4649-62. doi: 10.1007/s00216-014-7855-z. Epub 2014 May 15. Anal Bioanal Chem. 2014. PMID: 24828982

2

Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages.

Belleggia L, Ferrocino I, Reale A, Corvaglia MR, Milanović V, Cesaro C, Boscaino F, Di Renzo T, Garofalo C, Cardinali F, Aquilanti L, Cocolin L, Osimani A. Belleggia L, et al. Among authors: boscaino f. Food Res Int. 2022 May;155:111063. doi: 10.1016/j.foodres.2022.111063. Epub 2022 Feb 24. Food Res Int. 2022. PMID: 35400441

3

Survey of polychlorinated dibenzo-p-dioxins (PCDDs), Polychlorinated Dibenzo-p-furans (PCDFs), polychlorinated biphenyls (PCBs), and mineral components in Italian citrus cold-pressed essential oils.

Cautela D, Castaldo D, Santelli F, Laratta B, Pirrello AG, Malorni A, Boscaino F. Cautela D, et al. Among authors: boscaino f. J Agric Food Chem. 2007 Feb 21;55(4):1627-37. doi: 10.1021/jf062622v. Epub 2007 Jan 24. J Agric Food Chem. 2007. PMID: 17249684

4

Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.

Aponte M, Boscaino F, Sorrentino A, Coppola R, Masi P, Romano A. Aponte M, et al. Among authors: boscaino f. Food Chem. 2013 Dec 1;141(3):2394-404. doi: 10.1016/j.foodchem.2013.05.052. Epub 2013 May 24. Food Chem. 2013. PMID: 23870973

5

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds.

Belleggia L, Ferrocino I, Reale A, Boscaino F, Di Renzo T, Corvaglia MR, Cocolin L, Milanović V, Cardinali F, Garofalo C, Clementi F, Aquilanti L, Osimani A. Belleggia L, et al. Among authors: boscaino f. Food Res Int. 2020 Oct;136:109567. doi: 10.1016/j.foodres.2020.109567. Epub 2020 Jul 21. Food Res Int. 2020. PMID: 32846606

6

Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy.

Belleggia L, Ferrocino I, Reale A, Haouet MN, Corvaglia MR, Milanović V, Boscaino F, Di Renzo T, Di Bella S, Borghi M, Farneti S, Cesaro C, Garofalo C, Cardinali F, Aquilanti L, Musari E, Cocolin L, Osimani A. Belleggia L, et al. Among authors: boscaino f. Food Res Int. 2022 Apr;154:111019. doi: 10.1016/j.foodres.2022.111019. Epub 2022 Feb 17. Food Res Int. 2022. PMID: 35337592

7

Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process.

Cardinali F, Garofalo C, Reale A, Boscaino F, Osimani A, Milanović V, Taccari M, Aquilanti L. Cardinali F, et al. Among authors: boscaino f. Food Res Int. 2022 Nov;161:111796. doi: 10.1016/j.foodres.2022.111796. Epub 2022 Aug 24. Food Res Int. 2022. PMID: 36192883

8

Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.

Reale A, Di Renzo T, Boscaino F, Nazzaro F, Fratianni F, Aponte M. Reale A, et al. Among authors: boscaino f. Front Microbiol. 2019 Jul 24;10:1621. doi: 10.3389/fmicb.2019.01621. eCollection 2019. Front Microbiol. 2019. PMID: 31396170 Free PMC article.

9

Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds.

Boscaino F, Ionata E, La Cara F, Guerriero S, Marcolongo L, Sorrentino A. Boscaino F, et al. J Food Sci Technol. 2019 Nov;56(11):4982-4991. doi: 10.1007/s13197-019-03970-9. Epub 2019 Jul 31. J Food Sci Technol. 2019. PMID: 31741522 Free PMC article.

10

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs.

Zotta T, Di Renzo T, Sorrentino A, Reale A, Boscaino F. Zotta T, et al. Among authors: boscaino f. Microorganisms. 2022 Sep 15;10(9):1849. doi: 10.3390/microorganisms10091849. Microorganisms. 2022. PMID: 36144451 Free PMC article.

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