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Cristina Restuccia
University of Catania
86Publications
21H-index
1,127Citations
Publications 86
Newest
Published on Oct 1, 2019in Food Microbiology 4.09
Monika Czarnecka (Wroclaw University of Environmental and Life Sciences), Barbara Żarowska8
Estimated H-index: 8
(Wroclaw University of Environmental and Life Sciences)
+ 2 AuthorsG. Cirvilleri13
Estimated H-index: 13
(University of Catania)
Abstract The role of killer yeasts of the species Debaryomyces hansenii and Wickerhamomyces anomalus in biocontrol of Monilinia fructicola, and their involvement in plant defence mechanisms against brown rot in apple fruits, were investigated. D. hansenii KI2a and W. anomalus BS91 strains showed the highest in vitro biocontrol activity, inhibiting mycelium growth by 69.53% and 66.08% respectively, as compared to control fungal cultures. Brown rot on apple fruits was significantly reduced by BS91...
Published on Sep 1, 2019in Food Microbiology 4.09
Rosaria Contarino (University of Catania), Selina Brighina2
Estimated H-index: 2
(University of Catania)
+ 3 AuthorsCristina Restuccia21
Estimated H-index: 21
(University of Catania)
Abstract The Volatile organic compounds (VOCs) produced by biocontrol yeast strains which belong to the Wickerhamomyces anomalus , Metschnikowia pulcherrima , Aureobasidium pullulans and Saccharomyces cerevisiae species were identified by solid phase microextraction (SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS). Alcohols (ethyl alcohol, 3-methyl-1-butanol and phenylethyl alcohol) and esters (ethyl acetate and isoamyl acetate) were found to be the main VOCs emitted by the yeast...
Published on Jan 1, 2019in Frontiers in Microbiology 4.26
Lucia Parafati4
Estimated H-index: 4
(University of Catania),
Rosa Palmeri10
Estimated H-index: 10
(University of Catania)
+ 2 AuthorsBiagio Fallico20
Estimated H-index: 20
(University of Catania)
Beef burger patties are a very perishable food with a maximum shelf life of 3 d at 4 °C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Commission Regulation (EC) No 601/2014 are allowed in fresh minced beef with antioxidant functionality, no additive with antimicrobial activity is permitted on fresh minced meat and meat preparations. Among natural preservatives, the prickly pear extract has attracted great scientific interest for its hea...
Published in Antioxidants
Rosa Palmeri10
Estimated H-index: 10
,
Lucia Parafati4
Estimated H-index: 4
+ -3 AuthorsBiagio Fallico20
Estimated H-index: 20
An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life. In vitro assays demonstrated a strong antibacterial efficacy of OLE mainly against Bacillus cereus and the capacity to inhibit α-glucosidase enzyme (IC50) when used at 0.2 mg oleuropein/mL. The milk fort...
Published on May 3, 2019in Journal of the Science of Food and Agriculture 2.42
Valeria Rizzo6
Estimated H-index: 6
(University of Catania),
Sara Lombardo17
Estimated H-index: 17
(University of Catania)
+ 5 AuthorsGiuseppe Muratore17
Estimated H-index: 17
(University of Catania)
Published on Mar 1, 2019in Postharvest Biology and Technology 3.93
D. Aiello8
Estimated H-index: 8
(University of Catania),
Cristina Restuccia21
Estimated H-index: 21
(University of Catania)
+ 2 AuthorsG. Cirvilleri13
Estimated H-index: 13
(University of Catania)
Abstract The biocontrol properties of the endophyte Pseudomonas synxantha DLS65 were tested in vitro and in vivo against Monilinia fructicola and Monilinia fructigena , causal agents of postharvest brown rot of stone fruit. P. synxantha cells significantly reduced the mycelial growth of both pathogens on Potato Dextrose Agar (PDA), and strongly inhibited the Monilinia fructicola growth on Peach Extract Agar (PEA). Cell-free culture filtrates inhibited the pathogens on PDA and PEA to lesser exten...
Published on Mar 1, 2019in Industrial Crops and Products 4.19
Aurelio Scavo1
Estimated H-index: 1
(University of Catania),
Gaetano Pandino15
Estimated H-index: 15
(University of Catania)
+ 3 AuthorsGiovanni Mauromicale25
Estimated H-index: 25
(University of Catania)
Abstract The growth inhibition of bacterial species through bioactive natural compounds is an already consolidated purpose in the scientific community, with the dual aim to reduce environmental and health hazards derived from synthetic products and to manage the increasing diffusion of antimicrobial resistance. Aqueous, methanolic and ethanolic extracts at two different concentrations from cultivated cardoon leaves ( Cynara cardunculus L. var. altilis DC.) were assessed in vitro for antimicrobia...
Published on Sep 1, 2018in Food Packaging and Shelf Life
Fabio Licciardello16
Estimated H-index: 16
(University of Modena and Reggio Emilia),
Samira Kharchoufi2
Estimated H-index: 2
(Carthage University)
+ 1 AuthorsCristina Restuccia21
Estimated H-index: 21
(University of Catania)
Abstract The present study aimed at assessing the potential of edible coatings based on chitosan (Ch) and locust bean gum (LBG) incorporating pomegranate peel extract (PPE) to maintain quality of shrimps during cold storage. Firstly, the study evaluated different PPE concentrations applied to Ch and LBG against Pseudomonas putida in vitro . Then, in vivo trials were carried out on headed and peeled shrimps coated with Ch and LBG incorporating the most effective PPE level, to evaluate the effect ...
Published on Sep 1, 2018in Food Microbiology 4.09
Samira Kharchoufi2
Estimated H-index: 2
(Carthage University),
Lucia Parafati4
Estimated H-index: 4
(University of Catania)
+ 4 AuthorsCristina Restuccia21
Estimated H-index: 21
(University of Catania)
Abstract This study investigated the potential use of two edible coatings, chitosan (CH) and locust bean gum (LBG), which incorporated chemically characterized water pomegranate peel extract (WPPE) or methanol pomegranate peel extract (MPPE) and the biocontrol agent (BCA) Wickerhamomyces anomalus, to control the growth of Penicillium digitatum and to reduce the postharvest decay of oranges. CH and LBG including pomegranate peel extracts (PPEs) at different concentrations were tested in vitro aga...
Published on Aug 1, 2018in Lwt - Food Science and Technology 3.71
Valeria Rizzo6
Estimated H-index: 6
(University of Catania),
Luana Amoroso1
Estimated H-index: 1
(University of Catania)
+ 7 AuthorsGiovanni Mauromicale25
Estimated H-index: 25
(University of Catania)
Abstract Selection of suitable raw materials and technologies are essential for the fresh-cut segment, since they represent key factors to be competitive in the modern markets. This study aimed at assessing the suitability of six early potato cultivars, grown in an experimental field, for minimal processing. In particular, the sous vide packaging method, in association with rosemary essential oil (REO), was evaluated as a strategy for the quality preservation of sliced potatoes. Physical, mechan...
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