FOSCHINO, ROBERTO CARMINE

FOSCHINO, ROBERTO CARMINE  

Dipartimento di Scienze Biomediche, Chirurgiche ed Odontoiatriche  

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Titolo Data di pubblicazione Autori Tipo File Abstract
Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry 2024 Mangieri, NicolaFoschino, Roberto + Article (author) -
Valutazione del rischio per la gestione dell’acqua di riutilizzo 2023 R. Foschino Article (author) -
Turning poop into gold? Fermentation and Extrusion for Increasing the Value of Sunflower Seed Press Cakes and Cheese Whey 2023 N. MangieriR. Foschino + Conference Object -
Georgian Viticulture and Winemaking: From Modernity to Past Biodiversity survey and selection of Georgian wine yeasts 2023 R. FoschinoA. Di CanitoT. MaghradzeI. Vigentini + Conference Object -
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals 2023 T. MaghradzeA. Di CanitoD. FracassettiR. FoschinoI. Vigentini Conference Object -
Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique 2023 Mangieri, NicolaDe Noni, IvanoFracassetti, DanielaFoschino, RobertoVigentini, Ileana + Article (author) -
“Smart” fermentations to improve sustainability of food supply chains by blending side streams 2023 Foschino R.Di Canito A.Vigentini I. Conference Object -
Shaping the structure of blends from sunflower press cake and whey proteins through heat treatment and fermentation 2023 N. MangieriR. Foschino + Conference Object -
Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumanti 2023 Fracassetti, DanielaVigentini, IleanaDi Canito, AlessandraAltomare, AlessioFoschino, RobertoTirelli, Antonio Book (author) -
The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste 2023 Alessandra Di Di CanitoAlessio AltomareDaniela FracassettiNatalia MessinaAntonio TirelliRoberto FoschinoIleana Vigentini Article (author) -
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey 2023 Nicola MangieriRoberto Foschino + Article (author) -
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 2022 Foschino R.Vigentini I. + Article (author) -
Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. sylvestris (Gmelin) Hegi 2022 Ileana VigentiniRoberto Foschino + Article (author) -
Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint 2022 Daniela FracassettiFederica ValdetaraRoberto FoschinoIleana Vigentini + Article (author) -
Microbiologia delle uova e degli ovoprodotti 2022 Foschino RobertoPicozzi Claudia Book Part (author) -
Fermentation-induced valorization of side stream blends from oilseed and dairy industry 2022 R. Foschino Conference Object -
Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system 2022 Roberto Foschino + Article (author) -
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials 2022 Nicola MangieriStefano BaroffioIleana VigentiniRoberto FoschinoIvano De Noni + Article (author) -
Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products 2022 Nicola MangieriClaudia PicozziIleana VigentiniRoberto Foschino Book Part (author) -
Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium 2021 Michele Dei CasIleana VigentiniSara VitaliniMarcello IritiRita ParoniRoberto Foschino + Article (author) -