RAMIRES, FRANCESCA ANNA
RAMIRES, FRANCESCA ANNA
Istituto di Scienze delle Produzioni Alimentari - ISPA
Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food
2022 Francesca Anna Ramires ; Gianluca Bleve ; Stefania De Domenico ;Antonella Leone ;
Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
2022 Francesca Anna Ramires ; Stefania De Domenico ; Danilo Migoni ; Francesco Paolo Fanizzi ; Dror L. Angel ; Rasa Slizyte ; Katja Klun ; Gianluca Bleve ;Antonella Leone ;
The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications
2022 Gabriele Maiorano ; Francesca Anna Ramires ; Miriana Durante ; Ilaria Elena Palamà ;Federica Blando ; Gianluca De Rinaldis ; Ezio Perbellini ; Valeria Patruno ; Carlo Gadaleta Caldarola ; Santa Vitucci ; Giovanni Mita ;Gianluca Bleve ;
An Alum-Free Jellyfish Treatment for Food Applications
2021 Bleve G.; Ramires F.A.; De Domenico S.; Leone A.
Jellyfish Based Novel Food Products in Europe. A story is starting
2021 Ramires, Fa; De Domenico, S; Gallo, A; De Rinaldis, G; Migoni, D; Albano, C; Fanizzi, Fp; Slizyte, R; Angel, D; Klun, K; Javidpour, J; Piraino, S; Leone, A; Bleve, G
Jellyfish from European seas as valuable source of bioactive and health promoting compounds with nutraceutical value
2021 De Domenico, S; De Rinaldis, G; Albano, C; Bleve, G; Gallo, A; Javidpour, J; Mammone, M; Ramires, Fa; Piraino, S; Leone, A
Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation
2020 Ramires F.A.; Durante M.; Maiorano G.; Migoni D.; Rampino P.; Fanizzi F.P.; Perrotta C.; Mita G.; Grieco F.; Bleve G.
METHOD FOR THE TREATMENT OF JELLYFISH INTENDED FOR HUMAN CONSUMPTION WITHOUT THE USE OF ALUMINIUM SALTS AND PRODUCTS/INGREDIENTS OBTAINED BY THIS PROCESS
2020 Leone Antonella ; Gianluca Bleve ; Gallo Antonia ; Ramires Francesca Anna ; De Domenico Stefania ; Perbellini Ezio
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products
2019 Bleve, Gianluca; Ramires, FRANCESCA ANNA; Gallo, Antonia; Leone, Antonella
PROCESSO PER IL TRATTAMENTO DI MEDUSE DESTINATE ALL'ALIMENTAZIONE UMANA E PRODOTTI/INGREDIENTI OTTENUTI MEDIANTE TALE PROCESSO
2019 Leone, Antonella; Bleve, Gianluca; Gallo, Antonia; Ramires, FRANCESCA ANNA; DE DOMENICO, Stefania; Ezio, Perbellini
JELLYFISH, A NEW FOOD RESOURCE FOR THE EUROPEAN MARKET
2018 Bleve, Gianluca; Ramires, FRANCESCA ANNA; Gallo, Antonia; Leone, Antonella
Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy
2018 Ramires, Fa; Masiello, M; Somma, S; Villani, A; Susca, A; Logrieco, Af; Luz, C; Meca, G; Moretti, A
New process for production of fermented black table olives using selected autochthonous yeasts and Lactic Acid Bacteria
2015 Bleve, Gianluca; Tufariello, Maria; Durante, Miriana; Ramires, FRANCESCA ANNA; Grieco, Francesco; Tommasi, Luca; Logrieco, ANTONIO FRANCESCO; Mita, Giovanni
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food | 1-gen-2022 | Francesca Anna Ramires ; Gianluca Bleve ; Stefania De Domenico ;Antonella Leone ; | |
| Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future | 1-gen-2022 | Francesca Anna Ramires ; Stefania De Domenico ; Danilo Migoni ; Francesco Paolo Fanizzi ; Dror L. Angel ; Rasa Slizyte ; Katja Klun ; Gianluca Bleve ;Antonella Leone ; | |
| The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications | 1-gen-2022 | Gabriele Maiorano ; Francesca Anna Ramires ; Miriana Durante ; Ilaria Elena Palamà ;Federica Blando ; Gianluca De Rinaldis ; Ezio Perbellini ; Valeria Patruno ; Carlo Gadaleta Caldarola ; Santa Vitucci ; Giovanni Mita ;Gianluca Bleve ; | |
| An Alum-Free Jellyfish Treatment for Food Applications | 1-gen-2021 | Bleve G.; Ramires F.A.; De Domenico S.; Leone A. | |
| Jellyfish Based Novel Food Products in Europe. A story is starting | 1-gen-2021 | Ramires, Fa; De Domenico, S; Gallo, A; De Rinaldis, G; Migoni, D; Albano, C; Fanizzi, Fp; Slizyte, R; Angel, D; Klun, K; Javidpour, J; Piraino, S; Leone, A; Bleve, G | |
| Jellyfish from European seas as valuable source of bioactive and health promoting compounds with nutraceutical value | 1-gen-2021 | De Domenico, S; De Rinaldis, G; Albano, C; Bleve, G; Gallo, A; Javidpour, J; Mammone, M; Ramires, Fa; Piraino, S; Leone, A | |
| Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation | 1-gen-2020 | Ramires F.A.; Durante M.; Maiorano G.; Migoni D.; Rampino P.; Fanizzi F.P.; Perrotta C.; Mita G.; Grieco F.; Bleve G. | |
| METHOD FOR THE TREATMENT OF JELLYFISH INTENDED FOR HUMAN CONSUMPTION WITHOUT THE USE OF ALUMINIUM SALTS AND PRODUCTS/INGREDIENTS OBTAINED BY THIS PROCESS | 1-gen-2020 | Leone Antonella ; Gianluca Bleve ; Gallo Antonia ; Ramires Francesca Anna ; De Domenico Stefania ; Perbellini Ezio | |
| Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products | 1-gen-2019 | Bleve, Gianluca; Ramires, FRANCESCA ANNA; Gallo, Antonia; Leone, Antonella | |
| PROCESSO PER IL TRATTAMENTO DI MEDUSE DESTINATE ALL'ALIMENTAZIONE UMANA E PRODOTTI/INGREDIENTI OTTENUTI MEDIANTE TALE PROCESSO | 1-gen-2019 | Leone, Antonella; Bleve, Gianluca; Gallo, Antonia; Ramires, FRANCESCA ANNA; DE DOMENICO, Stefania; Ezio, Perbellini | |
| JELLYFISH, A NEW FOOD RESOURCE FOR THE EUROPEAN MARKET | 1-gen-2018 | Bleve, Gianluca; Ramires, FRANCESCA ANNA; Gallo, Antonia; Leone, Antonella | |
| Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy | 1-gen-2018 | Ramires, Fa; Masiello, M; Somma, S; Villani, A; Susca, A; Logrieco, Af; Luz, C; Meca, G; Moretti, A | |
| New process for production of fermented black table olives using selected autochthonous yeasts and Lactic Acid Bacteria | 1-gen-2015 | Bleve, Gianluca; Tufariello, Maria; Durante, Miriana; Ramires, FRANCESCA ANNA; Grieco, Francesco; Tommasi, Luca; Logrieco, ANTONIO FRANCESCO; Mita, Giovanni |