BLEVE, GIANLUCA
BLEVE, GIANLUCA
Istituto di Scienze delle Produzioni Alimentari - ISPA
Sensitivity of Xylella fastidiosa subsp. pauca Salento-1 to light at 410 nm
2024 Bleve, Gianluca; Trivellin, Nicola; Chirizzi, Daniela; Tarantini, Annamaria; Orlandi, Viviana Teresa; Milano, Francesco
Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols
2023 Ramires, FRANCESCA ANNA; Bavaro, ANNA RITA; D'Antuono, Isabella; Linsalata, Vito; D'Amico, Leone; Baruzzi, Federico; Pinto, Loris; Tarantini Antonella Garbetta Angela Cardinali, Annamaria; Bleve, Gianluca
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.
Anatomical and biochemical studies of Spartium junceum infected by Xylella fastidiosa subsp. multiplex ST 87
2021 Falsini, S; Tani, C; Sambuco, G; Papini, A; Faraoni, P; Campigli, S; Ghelardini, L; Bleve, G; Rizzo, D; Ricciolini, M; Scarpelli, I; Drosera, L; Gnerucci, A; Hand, Fp; Marchi, G; Schiff, S
Differential olive grove management regulates the levels of primary metabolites in xylem sap
2021 Fausto C.; Araniti F.; Mininni A.N.; Crecchio C.; Scagliola M.; Bleve G.; Dichio B.; Sofo A.
Susceptibility to Xylella fastidiosa and functional xylem anatomy in Olea europaea: revisiting a tale of plant-pathogen interaction
2021 Giai Petit; Gianluca Bleve; Antonia Gallo; Giovanni Mita; Giuseppe Montanaro; Vitale Nuzzo;Dario Zamboniniand Andrea Pitacco
FERMENTAZIONI ALCOLICHE E MALOLATTICHE IN SIMULTANEA OPERATE DA CELLULE DI SACCHAROMYCES CEREVISIAE E OENOCOCCUS OENI CO-IMMOBILIZZATE IN SFERE DI ALGINATO
2020 Maria Tufariello; Gianluca Bleve; Cosimo Vetrano; Giovanni Mita; Francesco Grieco
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.
Bioactive Compounds and Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste
2019 Durante, M; Bleve, G; Selvaggini, R; Veneziani, G; Servili, M; Mita, Giovanni
Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture and sensory attributes.
2019 Chytiri, A; Tasioulamargari, ; Bleve, G; Kontogianni, Vg; Kallimanis, A; Kontominas, Mg
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products
2019 Bleve, Gianluca; Ramires, FRANCESCA ANNA; Gallo, Antonia; Leone, Antonella
Pate Olive Cake: Possible Exploitation of a By-Product for Food Applications
2019 Tufariello, Maria; Durante, Miriana; Veneziani, Gianluca; Taticchi, Agnese; Servili, Maurizio; Bleve, Gianluca; Mita, Giovanni
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine
2019 Tufariello, M; Pati, S; D'Amico, L; Bleve, G; Losito, I; Grieco, F
Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste
2019 Durante M.; Bleve G.; Selvaggini R.; Veneziani G.; Servili M.; Giovanni Mita
Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques
2018 Crupi, P; Bleve, G; Tufariello, M; Corbo, F; Clodoveo, Ml; Tarricone, L
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation
2018 Tufariello M; Anglana C; Crupi P; Virtuosi I; Fiume P; Di Terlizzi B; Moselhy N; Attay HAG; Pati S; Logrieco AF; Mita G; Bleve G
Evaluation of bioactive compounds in black table olives fermented with selected microbial starters
2018 Durante, M; Tufariello, M; Tommasi, M; Lenucci, Ms; Bleve, G; Mita, G
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Sensitivity of Xylella fastidiosa subsp. pauca Salento-1 to light at 410 nm | 1-gen-2024 | Bleve, Gianluca; Trivellin, Nicola; Chirizzi, Daniela; Tarantini, Annamaria; Orlandi, Viviana Teresa; Milano, Francesco | |
| Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols | 1-gen-2023 | Ramires, FRANCESCA ANNA; Bavaro, ANNA RITA; D'Antuono, Isabella; Linsalata, Vito; D'Amico, Leone; Baruzzi, Federico; Pinto, Loris; Tarantini Antonella Garbetta Angela Cardinali, Annamaria; Bleve, Gianluca | |
| 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. | |
| Anatomical and biochemical studies of Spartium junceum infected by Xylella fastidiosa subsp. multiplex ST 87 | 1-gen-2021 | Falsini, S; Tani, C; Sambuco, G; Papini, A; Faraoni, P; Campigli, S; Ghelardini, L; Bleve, G; Rizzo, D; Ricciolini, M; Scarpelli, I; Drosera, L; Gnerucci, A; Hand, Fp; Marchi, G; Schiff, S | |
| Differential olive grove management regulates the levels of primary metabolites in xylem sap | 1-gen-2021 | Fausto C.; Araniti F.; Mininni A.N.; Crecchio C.; Scagliola M.; Bleve G.; Dichio B.; Sofo A. | |
| Susceptibility to Xylella fastidiosa and functional xylem anatomy in Olea europaea: revisiting a tale of plant-pathogen interaction | 1-gen-2021 | Giai Petit; Gianluca Bleve; Antonia Gallo; Giovanni Mita; Giuseppe Montanaro; Vitale Nuzzo;Dario Zamboniniand Andrea Pitacco | |
| FERMENTAZIONI ALCOLICHE E MALOLATTICHE IN SIMULTANEA OPERATE DA CELLULE DI SACCHAROMYCES CEREVISIAE E OENOCOCCUS OENI CO-IMMOBILIZZATE IN SFERE DI ALGINATO | 1-gen-2020 | Maria Tufariello; Gianluca Bleve; Cosimo Vetrano; Giovanni Mita; Francesco Grieco | |
| 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. | |
| Bioactive Compounds and Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste | 1-gen-2019 | Durante, M; Bleve, G; Selvaggini, R; Veneziani, G; Servili, M; Mita, Giovanni | |
| Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture and sensory attributes. | 1-gen-2019 | Chytiri, A; Tasioulamargari, ; Bleve, G; Kontogianni, Vg; Kallimanis, A; Kontominas, Mg | |
| 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 | |
| Pate Olive Cake: Possible Exploitation of a By-Product for Food Applications | 1-gen-2019 | Tufariello, Maria; Durante, Miriana; Veneziani, Gianluca; Taticchi, Agnese; Servili, Maurizio; Bleve, Gianluca; Mita, Giovanni | |
| Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine | 1-gen-2019 | Tufariello, M; Pati, S; D'Amico, L; Bleve, G; Losito, I; Grieco, F | |
| Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste | 1-gen-2019 | Durante M.; Bleve G.; Selvaggini R.; Veneziani G.; Servili M.; Giovanni Mita | |
| Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques | 1-gen-2018 | Crupi, P; Bleve, G; Tufariello, M; Corbo, F; Clodoveo, Ml; Tarricone, L | |
| Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation | 1-gen-2018 | Tufariello M; Anglana C; Crupi P; Virtuosi I; Fiume P; Di Terlizzi B; Moselhy N; Attay HAG; Pati S; Logrieco AF; Mita G; Bleve G | |
| Evaluation of bioactive compounds in black table olives fermented with selected microbial starters | 1-gen-2018 | Durante, M; Tufariello, M; Tommasi, M; Lenucci, Ms; Bleve, G; Mita, G |