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.
Papers
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Journal ArticleDOI
Fish Loss/Waste and Low-Value Fish Challenges: State of Art, Advances, and Perspectives.
Angela Racioppo,Barbara Speranza,Daniela Campaniello,Milena Sinigaglia,Maria Rosaria Corbo,Antonio Bevilacqua +5 more
TL;DR: In this paper, a review of biorefinery approaches by discussing bioactive compounds that could be produced from fish loss (nitrogen compounds, lipids, minerals and pigments, and fish-based compounds such as chitosan) is presented.
Journal ArticleDOI
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People
Orazio Palmieri,Stefano Castellana,Antonio Bevilacqua,Anna Latiano,Tiziana Latiano,Anna Panza,R. Fontana,Antonio Massimo Ippolito,Giuseppe Biscaglia,Annamaria Gentile,Domenica Gioffreda,Ivana Decina,Michele Tricarico,Milena Sinigaglia,Maria Rosaria Corbo,Tommaso Mazza,Francesco Perri,Carmela Lamacchia +17 more
TL;DR: The adherence to GFD restored the alpha biodiversity of the gut microbiota in celiac people but microbial composition at beta diversity resulted as different to HC, and predicted metabolic pathways among the CD bacterial communities revealed an important role in tetrapyrrole biosynthesis.
Book ChapterDOI
Chapter 10 – Wine Spoiling Phenomena
TL;DR: This chapter investigates the main microorganisms responsible for spoilage focusing on wine, an alcoholic beverage, to highlight the most common species found in this product, their modes of action, and the diseases and alteration processes which they cause.
Journal ArticleDOI
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk.
Barbara Speranza,Antonio Bevilacqua,Daniela Campaniello,Milena Sinigaglia,Daniela Musaico,Maria Rosaria Corbo,Carmela Lamacchia +6 more
TL;DR: The most important result was the positive effect of GFF on the viability of the probiotic, with a prolongation of the shoulder length to 20 days (12–13 days in the control); GFF did not act on the sensory scores and on the physico-chemical parameters.
Journal ArticleDOI
A possible approach to assess acidification of meat starter cultures: a case study from some wild strains of Lactobacillus plantarum
TL;DR: It is shown that acidification was affected by lactose in the model system, whereas in meat preparation the other variables were significant, and a protocol to improve acidification at 10 °C was optimised.