Publications by authors named "Massimo Mozzon"

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Evaluation of the Nutritional Impact of Baobab Leaves ( L.) as a Dietary Intervention to Combat Nutrient Deficiencies and Poverty-Related Health Problems.
Abdelhakam Esmaeil Mohamed Ahmed, Massimo Mozzon, Abdaljbbar B A Dawod, Eltayeb Omaima Awad Mustafa, Shaikh Ayaz Mukarram

Nutrients· December 2024

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Major and Trace Elements of Baobab Leaves in Different Habitats and Regions in Sudan: Implication for Human Dietary Needs and Overall Health.
Abdelhakam Esmaeil Mohamed Ahmed, Massimo Mozzon, Ali Omer, Ayaz Mukarram Shaikh, Béla Kovács

Foods· June 2024

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Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets.
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi, Filippo Galdenzi, Romolo Laurita

Food Res Int· January 2024

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Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese.
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, Joanna Harasym, Agnieszka Orkusz, Massimo Mozzon

Food Res Int· December 2022

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PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome.
Giorgia Rampanti, Ilario Ferrocino, Joanna Harasym, Roberta Foligni, Federica Cardinali, Massimo Mozzon

Foods· December 2022

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Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking.
Roberta Foligni, Cinzia Mannozzi, Massimiliano Gasparrini, Nadia Raffaelli, Federica Zamporlini, Massimo Mozzon

Food Res Int· August 2022

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Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.).
Antonietta Maoloni, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Massimo Mozzon

Food Res Int· July 2022

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Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO.
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, Joanna Harasym, Agnieszka Orkusz, Massimo Mozzon

Food Res Int· July 2022

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Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids.
Roberta Foligni, Cinzia Mannozzi, Lama Ismaiel, Filippo Capelli, Romolo Laurita, Massimo Mozzon

Foods· January 2022

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Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal.
Federica Cardinali, Ilario Ferrocino, Vesna Milanović, Luca Belleggia, Maria Rita Corvaglia, Massimo Mozzon

Food Res Int· September 2021

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Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring.
Luca Belleggia, Lucia Aquilanti, Ilario Ferrocino, Vesna Milanović, Cristiana Garofalo, Massimo Mozzon

Food Microbiol· October 2020

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Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.
Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Luca Belleggia, Antonietta Maoloni, Massimo Mozzon

PLoS One· September 2020

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Hypobaric Packaging Prolongs the Shelf Life of Refrigerated Black Truffles ().
Sara Savini, Edoardo Longo, Andrea Servili, Sergio Murolo, Massimo Mozzon

Molecules· August 2020

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Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing.
Luca Belleggia, Vesna Milanović, Ilario Ferrocino, Luca Cocolin, M Naceur Haouet, Massimo Mozzon

Meat Sci· July 2020

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Design of Healthy Snack Based on Kiwifruit.
Urszula Tylewicz, Malgorzata Nowacka, Katarzyna Rybak, Kinga Drozdzal, Marco Dalla Rosa, Massimo Mozzon

Molecules· July 2020

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Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks.
Andrea Roncolini, Vesna Milanović, Lucia Aquilanti, Federica Cardinali, Cristiana Garofalo, Massimo Mozzon

Food Res Int· May 2020

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Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient.
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi

Foods· May 2020

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Clotting Properties of (Willd.) Aqueous Extract in Milk of Different Species.
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi, Federica Zamporlini, Nadia Raffaelli

Foods· May 2020

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Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content.
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi

Foods· April 2020

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Addition of Olive Pomace to Feeding Substrate Affects Growth Performance and Nutritional Value of Mealworm ( L.) Larvae.
Sara Ruschioni, Nino Loreto, Roberta Foligni, Cinzia Mannozzi, Nadia Raffaelli, Massimo Mozzon

Foods· March 2020

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Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs.
Katarina Budimir, Massimo Mozzon, Marco Toderi, Paride D'Ottavio, Maria Federica Trombetta

Animals (Basel)· March 2020

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Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread.
Andrea Roncolini, Vesna Milanović, Federica Cardinali, Andrea Osimani, Cristiana Garofalo, Massimo Mozzon

PLoS One· November 2019

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Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution.
Vesna Milanović, Andrea Osimani, Federica Cardinali, Manuela Taccari, Cristiana Garofalo, Massimo Mozzon

Sci Rep· November 2019

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High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres.
Edoardo Longo, Ksenia Morozova, Monica R Loizzo, Rosa Tundis, Sara Savini, Massimo Mozzon

Food Res Int· December 2017

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Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese.
Federica Cardinali, Andrea Osimani, Manuela Taccari, Vesna Milanović, Cristiana Garofalo, Massimo Mozzon

Int J Food Microbiol· August 2017

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