logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
arrow
G

Gabriele Busetta

università di palermo
H指数:11
被引数:314

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Dietary Inclusion of Stabilized Partially Destoned Olive Cake in Grazing Dairy Ewes Preserves Cheese Quality While Modulating the Sensory Profile of Pecorino Siciliano PDO Cheese

在放牧奶绵羊日粮中添加稳定化的部分去石橄榄渣可保持西西里佩科里诺PDO奶酪的品质，同时调节其感官特征

Foods
IF5.1
2026-09-090
OA
Mahmood Ul Hassan; Riccardo Gannuscio; Giuseppe Maniaci; Gabriele Busetta; Marco Alabiso; Elena Franciosi; Luca Settanni; Raimondo Gaglio; Massimo Todaro
Influence of a multi-species bacterial biostimulant on rhizosphere dynamics, yield earliness, and fruit quality of open-field winter melon (Cucumis melo L. var. inodorus)

多物种细菌生物刺激剂对露地冬瓜（Cucumis melo L. var. inodorus）根际动态、早熟产量和果实品质的影响

Scientia Horticulturae
IF4.2
2026-07-160
OAAI
Lino Sciurba; Alessandro Esposito; Gabriele Busetta; Alessandra Moncada; Valentina Paci; Filippo Vetrano; Raimondo Gaglio; Alessandro Miceli; Luca Settanni
Phage-activated edible biopackaging for Listeria monocytogenes control in cheese: in vitro and in vivo assessment of whey protein- and tapioca starch-based solutions

噬菌体激活的食用生物包装用于李斯特菌单核增生亚种在奶酪中的控制：基于乳清蛋白和木薯淀粉溶液的体外和体内评估

Food Microbiology
IF4.6
2026-03-180
PRE
Giuliana Garofalo; Chiara Pisana; Margherita Caccamo; Gabriele Busetta; Giulia Donà; Alberto Cappellaro; Barbara Marcelli; Jeroen A. Wouters; Luca Settanni; Raimondo Gaglio; Cinzia Caggia
Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria

利用本土乳酸菌和Propioniciclava flava替代商业丙酸菌，以提升“Ewiss”奶酪的生产。

International Dairy Journal
IF3.4
2025-10-280
OAAI
Gabriele Busetta; Giuliana Garofalo; Tansu Taspinar; Rosa Guarcello; Elena Franciosi; Maria Teresa Sardina; Giancarlo Moschetti; Luca Settanni; Huseyin Erten; Raimondo Gaglio
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
2024-01-015
OAAI
Todaro, Massimo; Garofalo, Giuliana; Busetta, Gabriele; Gannuscio, Riccardo; Di Rosa, Ambra Rita; Scatassa, Maria Luisa; Cardamone, Cinzia; Mancuso, Isabella; Franciosi, Elena; Rando, Fatima; Agnolucci, Monica; Chiofalo, Vincenzo; Gaglio, Raimondo; Settanni, Luca

研究方向

暂未获取到该数据
R
Raimondo Gaglio
H 指数:33论文数:231被引数:3,436
L
Luca Settanni
H 指数:56论文数:337被引数:1.0万
G
Giuliana Garofalo
H 指数:11论文数:60被引数:312
E
Elena Franciosi
H 指数:29论文数:122被引数:2,584
M
Marcella Barbera
H 指数:17论文数:76被引数:854
N
Nicola Francesca
H 指数:35论文数:196被引数:3,871
A
Antonio Alfonzo
H 指数:25论文数:123被引数:1,937
M
Maria Teresa Sardina
H 指数:22论文数:145被引数:1,984
G
Giancarlo Moschetti
H 指数:53论文数:372被引数:7,808
M
Massimo Todaro
H 指数:23论文数:149被引数:1,538