Pubblicazioni presenti sul Catalogo Istituzionale

Elenco delle pubblicazioni

Zullo B.A., Ciafardini G. 2022. Use of slightly pressurized carbon dioxide to enhance the antimicrobial properties of brines in naturally processed black table olives. Microorganisms, vol. 10, 2049.

Zullo B.A., Ciafardini G. 2022. Role of yeasts in the qualitative structuring of extra virgin olive oil. Journal of Applied Microbiology, vol. 132, 4033-4041.

Ciafardini G., Zullo B.A. 2022. Microbiological and enzymatic activity modulates the bitter taste reduction in decanted Coratina olive oil. Foods, vol. 11, 867.

Zullo B.A., Venditti G., Ciafardini G. 2021. Effects of the filtration on the biotic fraction of extra virgin olive oil. Foods, vol. 10, 1677.

Ciafardini G., Venditti G., Zullo B.A. 2021. Yeast dynamics in the black table olives processing using fermented brine as starter. Food Research, vol. 5, 92-106.

Ciafardini G., Zullo B.A. 2020. Use of air-protected headspace to prevent yeast film formation on the brine of Leccino and Taggiasca black table olives processed in industrial-scale plastic barrels. Foods, vol. 9, 941.

Zullo B.A., Ciafardini G. 2020. Virgin olive oil quality is affected by the microbiota that comprise the biotic fraction of the oil. Microorganisms, vol. 8, 663.

Zullo B.A., Pachioli S., Ciafardini G. 2020. Reducing the bitter taste of virgin olive oil Don carlo by microbial and vegetable enzymes linked to the colloidal fraction. Colloids and Interfaces, vol. 4, 11.

Zullo B.A., Ciafardini G. 2020. Differential microbial composition of monovarietal and blended extra virgin olive oils determines oil quality during storage. Microorganisms, vol. 8, 402.

Ciafardini G., Zullo B.A. 2020. In vitro potential antioxidant activity of indigenous yeasts isolated from virgin olive oil. Journal of Applied Microbiology, vol. 128, 853-861.

Zullo B.A., Ciafardini G. 2020. Potential of Rhizobium sullae-Sulla coronaria symbiotic biological nitrogen fixation to supplement synthetic mineral nitrogen in olive tree fertilization. Agronomy, vol. 10, 270.

Ciafardini G., Zullo B.A. 2019. Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives. Food Microbiololgy, vol. 84, 103250.

Zullo B.A., Ciafardini G. 2019. Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait. Food Microbiology, vol. 78, 179-187.

Ciafardini G., Zullo B.A. 2018. Virgin olive oil yeasts: A review. Food Microbiology, vol. 70, 245-253.

Zullo B.A., Maiuro L., Ciafardini G. 2018. Survival of coliform bacteria in virgin olive oil. BioMed Research International, vol. 2018, 8490614.

Zullo B.A., Ciafardini G. 2018. Changes in physicochemical and microbiological parameters of short and long-lived veiled (cloudy) virgin olive oil upon storage in the dark. European Journal of Lipid Science and Technology, vol. 120, 1700309.

Ciafardini G., Cioccia G., Zullo B.A. 2017. Taggiasca extra virgin olive oil colonization by yeasts during the extraction process. Food Microbiology, vol. 62, 58-61.

Ciafardini G., Zullo B.A. 2015. Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content. Food Microbiology, vol. 47, 12-20.

Zullo B.A., Di Stefano M.G., Cioccia G., Ciafardini G. 2014. Evaluation of polyphenol decay in the oily fraction of olive fruit during storage using a mild sample handling method. European Journal of Lipid Science and Technology, vol. 116, 160-168.

Ciafardini G., Cioccia G., Zullo B.A. 2013. Survival of Candida parapsilosis yeast in olive oil. Annals of Microbiology, vol. 63, 1645-1648.

Zullo B.A., Cioccia G., Ciafardini G. 2013. Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage. Food Microbiology, vol. 36, 70-78.

Ciafardini G., Zullo B.A., Antonielli L., Corte L., Roscini L., Cardinali G. 2013. Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils. International Journal of Systematic and Evolutionary Microbiology, vol. 63, 372-376.

D'Imperio M., Viscosi V., Scarano M.T., D'Andrea M., Zullo B.A., Pilla F. 2011. Integration between molecular and morphological markers for the exploitation of olive germoplasm (Olea europea). Scientia Horticulturae, vol. 130, 229-240.

Zullo B.A., Cioccia G., Ciafardini G. 2010. Distribution of dimorphic yeast species in commercial extra virgin olive oil. Food Microbiology, vol. 27, 1035-1042.

Zullo B.A., Ciafardini G. 2008. Lipolytic yeasts distribution in commercial extra virgin olive oil. Food Microbiology, vol. 25, 970-977.

Zullo B.A., Ciafardini G. 2008. The olive oil oxygen radical absorbance capacity (DPPH assay) as a quality indicator. European Journal of Lipid Science and Technology, vol. 110, 428-434.

Ciafardini G., Zullo B.A., Cioccia G., Iride A. 2006. Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil. International journal of Food Microbiology, vol. 107, 27-32.

Ciafardini G., Zullo B.A., Iride A. 2006. Lipase production by yeasts from extra virgin olive oil. Food Microbiology, 23, 60-67.

Ciafardini G., Zullo B.A., D'Amico A., Cioccia G., Maiuro L. 2006. Survival of yeasts inoculated in flavoured extra virgin olive oil. Annals of Microbiology, vol. 56, 231-235.

Ciafardini G., Zullo B.A., Cioccia G. 2005. Effect of lipase-producing yeast on the oily fraction of microbiologically debittered table olives. European Journal of Lipid Science and Technology, vol. 107, 851-856.

Ciafardini G., Zullo B.A., Peca G. 2004. Presence of microorganisms in flavoured extra-virgin olive oil. Annals of Microbiology, vol. 54, 161-168.

Ciafardini G., Cioccia G., Pega G., Zullo B.A. 2004. Transfer of selected yeasts to oil through olive inoculation. Italian Journal of Food Science, vol. 16, 105-111.

Ciafardini G., Zullo B.A. 2003. Antimicrobial activity of oil-mill waste water polyphenols on the phytopathogen Xanthomonas campestris spp. Annals of Microbiology, vol. 53, 283-290.

Ciafardini G., Zullo B.A. 2002. Microbiological activity in stored olive oil. International Journal of Food Microbiology, vol. 75, 111-118. 

Ciafardini G., Zullo B.A. 2002. Survival of micro-organisms in extra virgin olive oil during storage. Food Microbiology, vol. 19, 105-109.

Ciafardini G., Zullo B.A. 2001. Beta-glucosidase activity in Leuconostoc mesenteroides with fermentation of Coratina cultivar olives. Italian Journal of Food Science, vol. 13, 41-51.

Ciafardini G., Zullo B.A. 1998. Assay of microbial enzymes in opaque samples. Journal of Microbiological Methods, vol. 34, 73-79.