FRANCIOSI, ELENA
Exploring the biocrust microbial diversity in calanchi areas
In corso di stampa Guida, G.; Nicosia, A.; Palmeri, V.; Franciosi, E.; Moschetti, G.; Settanni, L.; Ferro, V.
Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria
2026-01-01 Busetta, G.; Garofalo, G.; Taspinar, T.; Guarcello, R.; Franciosi, E.; Sardina, M.T.; Moschetti, G.; Settanni, L.; Erten, H.; Gaglio, R.
Effects of including partially destoned olive cake in sheep diet on meat quality and salami production
2026-01-01 Maniaci, G.; Gannuscio, R.; Giosuè, C.; Hassan, M.U.; Busetta, G.; Franciosi, E.; Gaglio, R.; Todaro, M.; Alabiso, M.
Prickly pear byproduct (Opuntia spp.) silage inclusion in dairy sheep diet: effects on chemical, nutritional, and microbiological characteristics of milk and cheese
2026-01-01 Gannuscio, R.; D'Amico, A.; Busetta, G.; Maniaci, G.; Franciosi, E.; Buzzanca, C.; Gaglio, R.; Settanni, L.; Di Stefano, V.; Todaro, M.
Effect of Moringa oleifera leaves powder on quality and functional characteristics of sourdough bread
2026-01-01 Serio, G.; Garofalo, G.; Viola, E.; Barbera, M.; Mammano, M.M.; Italia, S.; Orlando, S.; Franciosi, E.; Tangüler, H.; Piazzese, D.; Greco, C.; Gentile, C.; Settanni, L.; Gaglio, R.
A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche
2026-01-01 Viola, E.; Garofalo, G.; Serio, G.; Greco, C.; Barbera, M.; Orlando, S.; La Rosa, L.; Mammano, M.M.; Piazzese, D.; Franciosi, E.; Simsek, O.; Settanni, L.; Gaglio, R.; Gentile, C.
Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional, and sensory traits of sheep cheese
2026-01-01 Ponte, M.; Pipi, M.; Busetta, G.; Gaglio, R.; Franciosi, E.; Saiano, F.; Maniaci, G.; Alabiso, M.; Settanni, L.; Di Grigoli, A.; Bonanno, A.
Valorization of avocado (cv. Hass) waste powder in industrial-scale sourdough “ciabatta” bread production: impact on microbial dynamics, quality attributes, and phenolic bioaccessibility
2026-01-01 Gaglio, R.; Barbera, M.; Sciurba, L.; D'Amico, A.; Franciosi, E.; Buzzanca, C.; Farina, V.; Di Stefano, V.; Tinebra, I.; Settanni, L.
Fermented beverages enriched with quinoa or chestnut–persimmon: nutritional, functional, and anti-nutritional assessment
2026-01-01 Secchi, G.; Tajmousavilangerudi, A.; Viretto, C.; Tlais, A.Z.A.; Angeli, A.; Vrhovsek, U.; Brigante, F.; Moretton, M.; Betta, E.; Khomenko, I.; Biasioli, F.; Solovyev, P.; Bontempo, L.; Mancini, A.; Franciosi, E.
Use of an autochthonous defined whey starter culture for the industrial production of Gran Ovino, a Sicilian ewe’s milk cheese
2026-01-01 Garofalo, G.; Taspinar, T.; Busetta, G.; Franciosi, E.; Sardina, M.T.; Moschetti, G.; Francesca, N.; Erten, H.; Gaglio, R.; Settanni, L.
Grape stalks as a sustainable feed supplement for dairy cows: a preliminary in vivo study on milk microbiota and cheese quality
2026-01-01 Dallavalle, G.; Secchi, G.; Mancini, A.; Cologna, N.; Vrhovsek, U.; Angeli, A.; Aprea, E.; Zambanini, J.; Solovyev, P.; Bontempo, L.; Betta, E.; Biasioli, F.; Zanon, T.; Franciosi, E.
Sustainable poultry meat valorization: microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens
2026-01-16 Busetta, G.; Ponte, M.; Barbera, M.; Garofalo, G.; Piazzese, D.; Franciosi, E.; Bonanno, A.; Settanni, L.; Gaglio, R.
Genomic and functional analysis of stress-responsive prophages in Lactobacillus helveticus
2026-01-01 Mancini, A.; Cestaro, A.; Sonego, P.; Piazza, S.; Cologna, N.; Franciosi, E.
Circular use of supercritical CO₂-extracted Peppermint (Mentha × piperita L.) residues in ruminant nutrition: an In Vitro fermentation model
2026-01-01 Dallavalle, G.; Massaro, S.; Andersen, J.; Angeli, A.; Vrhovsek, U.; De Zordi, N.; Secchi, G.; Tagliapietra, F.; Franciosi, E.
NMR spectroscopy in the analysis of dairy products
2026-01-01 Solovyev, P.; Franciosi, E.; Brigante, F.; Khomenko, I.; Moretton, M.; Biasioli, F.; Bontempo, L.
Comprehensive assessment of nitrosamine formation in meat products using UHPLC-HRMS: analytical challenges and potential dietary implications
2025-10-16 Nardin, T.; Franceschini, J.; Martinelli, F.; Franciosi, E.; Larcher, R.
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties
2025-04-01 Busetta, G.; Garofalo, G.; Ponte, M.; Barbera, M.; Alfonzo, A.; Franciosi, E.; Francesca, N.; Frusteri, G.; Piazzese, D.; Bonanno, A.; Schicchi, R.; Moschetti, G.; Gaglio, R.; Settanni, L.
Changes in the milk and fecal microbiota in Holstein cows with subclinical intramammary infection
2025-01-01 Secchi, G.; Bisutti, V.; Toscano, A.; Pegolo, S.; Giannuzzi, D.; Cecchinato, A.; Bittante, G.; Franciosi, E.
The effect of Alpine herbs on the microbiota of In Vitro rumen fermentation
2025-01-01 Andersen, J.; Massaro, S.; Dallavalle, G.; Solovyev, P.; Bontempo, L.; Tagliapietra, F.; Franciosi, E.
Exploring the functional properties of leaves of Moringa oleifera Lam. cultivated in Sicily using precision agriculture technologies for potential use as a food ingredient
2025-06-27 Greco, C.; Serio, G.; Viola, E.; Barbera, M.; Mammano, M.M.; Orlando, S.; Franciosi, E.; Ciulla, S.; Alfonzo, A.; Schicchi, R.; Piazzese, D.; Gentile, C.; Settanni, L.; Mannino, G.; Gaglio, R.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| In corso di stampa | Exploring the biocrust microbial diversity in calanchi areas | Guida, G.; Nicosia, A.; Palmeri, V.; Franciosi, E.; Moschetti, G.; Settanni, L.; Ferro, V. | - | |
| 1-gen-2026 | Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria | Busetta, G.; Garofalo, G.; Taspinar, T.; Guarcello, R.; Franciosi, E.; Sardina, M.T.; Moschetti, G.; Settanni, L.; Erten, H.; Gaglio, R. | - | |
| 1-gen-2026 | Effects of including partially destoned olive cake in sheep diet on meat quality and salami production | Maniaci, G.; Gannuscio, R.; Giosuè, C.; Hassan, M.U.; Busetta, G.; Franciosi, E.; Gaglio, R.; Todaro, M.; Alabiso, M. | - | |
| 1-gen-2026 | Prickly pear byproduct (Opuntia spp.) silage inclusion in dairy sheep diet: effects on chemical, nutritional, and microbiological characteristics of milk and cheese | Gannuscio, R.; D'Amico, A.; Busetta, G.; Maniaci, G.; Franciosi, E.; Buzzanca, C.; Gaglio, R.; Settanni, L.; Di Stefano, V.; Todaro, M. | - | |
| 1-gen-2026 | Effect of Moringa oleifera leaves powder on quality and functional characteristics of sourdough bread | Serio, G.; Garofalo, G.; Viola, E.; Barbera, M.; Mammano, M.M.; Italia, S.; Orlando, S.; Franciosi, E.; Tangüler, H.; Piazzese, D.; Greco, C.; Gentile, C.; Settanni, L.; Gaglio, R. | - | |
| 1-gen-2026 | A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche | Viola, E.; Garofalo, G.; Serio, G.; Greco, C.; Barbera, M.; Orlando, S.; La Rosa, L.; Mammano, M.M.; Piazzese, D.; Franciosi, E.; Simsek, O.; Settanni, L.; Gaglio, R.; Gentile, C. | - | |
| 1-gen-2026 | Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional, and sensory traits of sheep cheese | Ponte, M.; Pipi, M.; Busetta, G.; Gaglio, R.; Franciosi, E.; Saiano, F.; Maniaci, G.; Alabiso, M.; Settanni, L.; Di Grigoli, A.; Bonanno, A. | - | |
| 1-gen-2026 | Valorization of avocado (cv. Hass) waste powder in industrial-scale sourdough “ciabatta” bread production: impact on microbial dynamics, quality attributes, and phenolic bioaccessibility | Gaglio, R.; Barbera, M.; Sciurba, L.; D'Amico, A.; Franciosi, E.; Buzzanca, C.; Farina, V.; Di Stefano, V.; Tinebra, I.; Settanni, L. | - | |
| 1-gen-2026 | Fermented beverages enriched with quinoa or chestnut–persimmon: nutritional, functional, and anti-nutritional assessment | Secchi, G.; Tajmousavilangerudi, A.; Viretto, C.; Tlais, A.Z.A.; Angeli, A.; Vrhovsek, U.; Brigante, F.; Moretton, M.; Betta, E.; Khomenko, I.; Biasioli, F.; Solovyev, P.; Bontempo, L.; Mancini, A.; Franciosi, E. | - | |
| 1-gen-2026 | Use of an autochthonous defined whey starter culture for the industrial production of Gran Ovino, a Sicilian ewe’s milk cheese | Garofalo, G.; Taspinar, T.; Busetta, G.; Franciosi, E.; Sardina, M.T.; Moschetti, G.; Francesca, N.; Erten, H.; Gaglio, R.; Settanni, L. | - | |
| 1-gen-2026 | Grape stalks as a sustainable feed supplement for dairy cows: a preliminary in vivo study on milk microbiota and cheese quality | Dallavalle, G.; Secchi, G.; Mancini, A.; Cologna, N.; Vrhovsek, U.; Angeli, A.; Aprea, E.; Zambanini, J.; Solovyev, P.; Bontempo, L.; Betta, E.; Biasioli, F.; Zanon, T.; Franciosi, E. | - | |
| 16-gen-2026 | Sustainable poultry meat valorization: microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens | Busetta, G.; Ponte, M.; Barbera, M.; Garofalo, G.; Piazzese, D.; Franciosi, E.; Bonanno, A.; Settanni, L.; Gaglio, R. | - | |
| 1-gen-2026 | Genomic and functional analysis of stress-responsive prophages in Lactobacillus helveticus | Mancini, A.; Cestaro, A.; Sonego, P.; Piazza, S.; Cologna, N.; Franciosi, E. | - | |
| 1-gen-2026 | Circular use of supercritical CO₂-extracted Peppermint (Mentha × piperita L.) residues in ruminant nutrition: an In Vitro fermentation model | Dallavalle, G.; Massaro, S.; Andersen, J.; Angeli, A.; Vrhovsek, U.; De Zordi, N.; Secchi, G.; Tagliapietra, F.; Franciosi, E. | - | |
| 1-gen-2026 | NMR spectroscopy in the analysis of dairy products | Solovyev, P.; Franciosi, E.; Brigante, F.; Khomenko, I.; Moretton, M.; Biasioli, F.; Bontempo, L. | - | |
| 16-ott-2025 | Comprehensive assessment of nitrosamine formation in meat products using UHPLC-HRMS: analytical challenges and potential dietary implications | Nardin, T.; Franceschini, J.; Martinelli, F.; Franciosi, E.; Larcher, R. | - | |
| 1-apr-2025 | Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties | Busetta, G.; Garofalo, G.; Ponte, M.; Barbera, M.; Alfonzo, A.; Franciosi, E.; Francesca, N.; Frusteri, G.; Piazzese, D.; Bonanno, A.; Schicchi, R.; Moschetti, G.; Gaglio, R.; Settanni, L. | - | |
| 1-gen-2025 | Changes in the milk and fecal microbiota in Holstein cows with subclinical intramammary infection | Secchi, G.; Bisutti, V.; Toscano, A.; Pegolo, S.; Giannuzzi, D.; Cecchinato, A.; Bittante, G.; Franciosi, E. | - | |
| 1-gen-2025 | The effect of Alpine herbs on the microbiota of In Vitro rumen fermentation | Andersen, J.; Massaro, S.; Dallavalle, G.; Solovyev, P.; Bontempo, L.; Tagliapietra, F.; Franciosi, E. | - | |
| 27-giu-2025 | Exploring the functional properties of leaves of Moringa oleifera Lam. cultivated in Sicily using precision agriculture technologies for potential use as a food ingredient | Greco, C.; Serio, G.; Viola, E.; Barbera, M.; Mammano, M.M.; Orlando, S.; Franciosi, E.; Ciulla, S.; Alfonzo, A.; Schicchi, R.; Piazzese, D.; Gentile, C.; Settanni, L.; Mannino, G.; Gaglio, R. | - |