M
Milena Sinigaglia
Researcher at University of Foggia
Publications - 284
Citations - 7751
Milena Sinigaglia is an academic researcher from University of Foggia. The author has contributed to research in topics: Food spoilage & Fermentation. The author has an hindex of 45, co-authored 264 publications receiving 6625 citations. Previous affiliations of Milena Sinigaglia include London Metropolitan University & University of Bari.
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Combined effects of modified atmosphere packaging and thymol for prolonging the shelf life of caprese salad.
TL;DR: The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.
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Biotechnological innovations for table olives
Antonio Bevilacqua,Fabio de Stefano,Salvatore Augello,S. Pignatiello,Milena Sinigaglia,Maria Rosaria Corbo +5 more
TL;DR: A brief description of the most important innovations in the production of table olives is reported, with a special focus on the role of traditional and innovative starter cultures.
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Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches
TL;DR: The main goal of this review is a focus on the ecology of the genus, mainly on the species A. acidoterrestris, with a special emphasis on the different phenotypic properties and genetic traits, along with the correlation among them and with the primary source of isolation.
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Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives "Bella di Cerignola"
TL;DR: Enterobacter cloacae could be a real problem for the fermentation of table olives in southern Italy; some hurdles could be used (salt or brine acidification), but some environmental conditions should be controlled carefully to maintain olive safety at acceptable levels.
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Influence of some selected ions on system water activity and on ethanol vapour pressure and its inhibitory action on Saccharomyces cerevisiae.
TL;DR: When the ethanol concentration was kept constant, the highest fermentative performances of yeast were obtained when the ethanol vapour pressure, depending particularly on the Ca2+ and Mg2+ interaction, was the lowest in the matrix of values considered.