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Giuseppe Russo
Consorzio di Ricerca “Gian Pietro Ballatore”, Z.I. Dittaino s.n.c., 90040 Assoro (Enna), Italy

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Correction
Published: 04 August 2021 in Fermentation
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The authors wish to make the following corrections to this paper

ACS Style

Raimondo Gaglio; Antonio Alfonzo; Noemi Polizzotto; Onofrio Corona; Nicola Francesca; Giuseppe Russo; Giancarlo Moschetti; Luca Settanni. Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61. Fermentation 2021, 7, 143 .

AMA Style

Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni. Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61. Fermentation. 2021; 7 (3):143.

Chicago/Turabian Style

Raimondo Gaglio; Antonio Alfonzo; Noemi Polizzotto; Onofrio Corona; Nicola Francesca; Giuseppe Russo; Giancarlo Moschetti; Luca Settanni. 2021. "Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61." Fermentation 7, no. 3: 143.

Journal article
Published: 03 August 2018 in Fermentation
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The main hypothesis of this work is that facultative and obligate heterofermentative Lactobacillus species can differently impact the final characteristics of pizza. The objective was to evaluate separately the behaviors of the obligate heterofermentative species (OHS), such as Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus rossiae, and the facultative heterofermentative species (FHS), including Lactobacillus plantarum, and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The production of the experimental pizzas was carried out with semolina (Triticum turgidum L. ssp. durum). The acidification process—which was followed by pH, total titratable acidity (TTA), and lactic acid bacteria (LAB) development—indicated for all of the experimental trials that the kinetics is comparable to those of the controls. The fermentation quotient of the FHS trial was particularly higher than that of the other trials, including the control production performed with a sourdough inoculum used in an artisanal bakery. The dominance of the added strains indicated the clear persistence of L. sanfranciscensis PON100336, L. brevis 200571, and L. plantarum PON100148 in the obligate–facultative heterofermentative species (OFHS) trial. The pizzas were baked without seasoning in order to investigate weight loss, color, morphology, and a generation of volatile organic compounds (VOCs). The data showed the differences among trials regarding the inocula. Eight classes of VOCs were detected in the pizza samples with aldehydes, esters, alcohols, and acids as major compounds. The sensory attributes were significantly different for the judges and the pizzas. The multivariate statistical approach found marked differences among the trials. The results indicated that the application of mixed cultures of the facultative heterofermentative species of Lactobacillus determined high quality pizzas.

ACS Style

Raimondo Gaglio; Antonio Alfonzo; Noemi Polizzotto; Onofrio Corona; Nicola Francesca; Giuseppe Russo; Giancarlo Moschetti; Luca Settanni. Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61 .

AMA Style

Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni. Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina. Fermentation. 2018; 4 (3):61.

Chicago/Turabian Style

Raimondo Gaglio; Antonio Alfonzo; Noemi Polizzotto; Onofrio Corona; Nicola Francesca; Giuseppe Russo; Giancarlo Moschetti; Luca Settanni. 2018. "Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina." Fermentation 4, no. 3: 61.

Journal article
Published: 24 May 2017 in Sustainability
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In the last decade, the nutritional and health benefits of Opuntia (Opuntia ficus-indica (L.) Mill.) were discussed by academic scientists and private companies. In particular, the introduction of this substance in frequently consumed foods, like, for example, pasta and bakery products, could have a wide diffusion due to its rich composition in polyphenols, vitamins, polyunsaturated fatty acids, and amino acids. The identified natural cactus compounds are responsible for biologically relevant activities including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial, and neuro-protective properties. The aim of this paper is the evaluation of the best combination of Opuntia quantity and process parameters (recipe) for the production of sustainable functional pasta. The results obtained show that the new functional pasta guarantees the presence of the Opuntia quantity necessary to be considered a healthy food without altering the organoleptic and physical properties of the final product. An important indicator of a sustainable food product is its capacity to contribute to public health while maintaining a high quality of the final product. The selection of the optimal recipe was carried out by means of a multi-criteria decision-making procedure, ELECTRE III. Finally, a sensitivity analysis was conducted to assess the stability of the obtained solutions varying the ELECTRE III thresholds, showing that the results obtained are stable under uncertain conditions. Food productions are often affected by qualitative judgments in terms of physical and organoleptic properties of the final product, making the ELECTRE III particularly suitable in an industrial application in which different points of view are involved.

ACS Style

Rosa Micale; Antonio Giallanza; Giuseppe Russo; Giada La Scalia. Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology. Sustainability 2017, 9, 885 .

AMA Style

Rosa Micale, Antonio Giallanza, Giuseppe Russo, Giada La Scalia. Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology. Sustainability. 2017; 9 (6):885.

Chicago/Turabian Style

Rosa Micale; Antonio Giallanza; Giuseppe Russo; Giada La Scalia. 2017. "Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology." Sustainability 9, no. 6: 885.

Journal article
Published: 01 January 1998 in Italian Journal of Zoology
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Rutilus rubilio, recently introduced into Sicily, is now widespread in many man‐made basins and watercourses of the island. We investigated a population living in a man‐made hypertrophie basin of southwest Sicily (Lake Arancio) in 1995. Sampling was monthly by a trawl and trammel net. Morphometric and meristic features were taken, and sagittal otoliths were extracted to assess age. R. rubilio represented the dominant species in the fish community of the man‐made basin. The population was characterized by a slower isometric growth, as related to age, than the population of South Italy. Rutilus rubilio became naturalised successfully and has contributed in altering the composition of the fish community described in 1977 by Faranda.

ACS Style

Giuseppe Russo; Carlo Violani; Bruno Zava. Observations on the dynamics ofRutilus rubilioCyprinidae in a man‐made hypertrophic basin (Arancio Lake, southwest Sicily). Italian Journal of Zoology 1998, 65, 549 -551.

AMA Style

Giuseppe Russo, Carlo Violani, Bruno Zava. Observations on the dynamics ofRutilus rubilioCyprinidae in a man‐made hypertrophic basin (Arancio Lake, southwest Sicily). Italian Journal of Zoology. 1998; 65 (sup1):549-551.

Chicago/Turabian Style

Giuseppe Russo; Carlo Violani; Bruno Zava. 1998. "Observations on the dynamics ofRutilus rubilioCyprinidae in a man‐made hypertrophic basin (Arancio Lake, southwest Sicily)." Italian Journal of Zoology 65, no. sup1: 549-551.