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Selina Brighina
University of Catania
6Publications
2H-index
17Citations
Publications 6
Newest
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 Feb 13, 2019in Frontiers in Nutrition
Alfio Spina5
Estimated H-index: 5
(Canadian Real Estate Association),
Selina Brighina2
Estimated H-index: 2
(University of Catania)
+ 5 AuthorsE. Arena15
Estimated H-index: 15
(University of Catania)
The aim of this work was to evaluate the effect of the addition of citrus fibres, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fibre were packaged under a modified atmosphere (MAP) and stored at 25°C up to 120 days. No significant differences were observed with respect to the specific volume and weight, internal structure, pH and titratable acidity among the bread samples obtained using different types and percentages of fibres. Long storage ti...
Published on Nov 2, 2017in Journal of Essential Oil Research 1.23
Alessandra La Pergola3
Estimated H-index: 3
(University of Catania),
Cristina Restuccia21
Estimated H-index: 21
(University of Catania)
+ 4 AuthorsPompeo Suma10
Estimated H-index: 10
(University of Catania)
AbstractThe composition of two different Origanum vulgare essential oils (EOs) was analysed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS); their repellent and antimicrobial effects were evaluated against adults and late-instar larvae of Tribolium confusum and adults of Sitophilus oryzae (Insecta: Coleoptera), Gram-negative and -positive bacteria Pseudomonas fluorescens, Escherichia coli, Staphylococcus aureus, Bacillus cereus and the p...
Published on Jan 1, 2017in Food Chemistry 5.40
Biagio Fallico20
Estimated H-index: 20
,
Gabriele Ballistreri7
Estimated H-index: 7
(Canadian Real Estate Association)
+ 2 AuthorsPaolo Rapisarda21
Estimated H-index: 21
(Canadian Real Estate Association)
Abstract Both the composition and the intake of antioxidants (anthocyanins, ascorbic acid and hydroxycinnamic acids) were reported for all blood oranges including the single cultivars ( Moro , Tarocco and Sanguinello ) and industrially produced juices. The mean values of the studied bioactive compounds in the edible part oranges were: 9.6 mg/100 g of orange edible part for the anthocyanins; 8.1, 0.7, 1.3, 3.8, 2.5 mg/100 g for total hydroxycinnamic acids, caffeic, sinapic, ferulic and coumaric a...
Published on May 1, 2015in Food and Bioprocess Technology 3.03
Alfio Spina5
Estimated H-index: 5
,
Selina Brighina2
Estimated H-index: 2
(University of Catania)
+ 4 AuthorsE. Arena15
Estimated H-index: 15
(University of Catania)
The effect of the sodium chloride reduction from 2 to 1 % and its partial replacement with different level of potassium chloride and yeast extract on durum wheat (Triticum turgidum L subsp. durum Desf.) bread was evaluated through the study of the quality parameters and bread shelf life. Breads were packaged under modified atmosphere conditions and stored at 25 °C for as long as 120 days. No significant differences were observed among the bread samples on the specific volume, crumb porosity, cru...
Published on Jan 1, 2013
Alfio Spina5
Estimated H-index: 5
,
Selina Brighina2
Estimated H-index: 2
+ 6 AuthorsPaolo Rapisarda21
Estimated H-index: 21
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