Results 21 to 30 of about 55,734 (242)

Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production

open access: yesItalian Journal of Food Safety, 2015
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the ...
Maria Luisa Scatassa   +8 more
doaj   +1 more source

Microbial communities inhabiting shallow hydrothermal vents as sentinels of acidification processes

open access: yesFrontiers in Microbiology, 2023
IntroductionShallow hydrothermal vents are considered natural laboratories to study the effects of acidification on biota, due to the consistent CO2 emissions with a consequent decrease in the local pH.MethodsHere the microbial communities of water and ...
Erika Arcadi   +9 more
doaj   +1 more source

New insights on Avian orthoreovirus and Chicken astrovirus co-infection in an Italian broiler flock: preliminary biomolecular and pathological results

open access: yesVeterinaria Italiana, 2021
Common pathogens of intensive poultry farms, either parasitic or bacterial, such as Coccidiaor Salmonella, are well known and strictly controlled by veterinary management.
Alessandro Stamilla   +6 more
doaj   +1 more source

Isolation and Identification of Luminescent Bacteria in Deep Sea Marine Organisms from Sicilian Waters (Mediterranean Sea)

open access: yesJournal of Marine Science and Engineering, 2022
Luminescent bacteria are a fascinating component of marine microbial communities, often related to the light emissions in deep sea marine organisms.
Rosario Calogero   +6 more
doaj   +1 more source

Leptospira interrogans serogroup Sejroe serovar Hardjo in aborting cows: two herd cases in Sicily (Italy)

open access: yesJournal of Veterinary Research, 2020
The aim of this study was to present two outbreaks of bovine abortion due to Leptospira infection in cattle herds located in the northern part of Sicily (Italy).
Grippi Francesca   +7 more
doaj   +1 more source

Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy

open access: yesItalian Journal of Food Safety, 2018
The present work was carried out to investigate the microbiological profile of Sicilian ewes’ ricotta cheeses during fifteen years of investigations (2002-2016).
Maria Luisa Scatassa   +7 more
doaj   +1 more source

Integration of 3D modelling with photogrammetry applied on historical images for cultural heritage.

open access: yesVitruvio: International Journal of Architectural Technology and Sustainability, 2023
The recovery of past architecture through 3D modelling is an important challenge today to the preservation of heritage. Decisive support for the interpretation of architecture can certainly come from historical images and old photographs that fix a ...
Francesca Condorelli, Sara Morena
doaj   +1 more source

Evaluation of Salivary 8-Isoprostane in Oral Lichen Planus: Case Control Study

open access: yesJournal of Orofacial Sciences, 2020
Introduction: Lichen planus is a chronic inflammatory disease that affects the skin, nails, and the mucous membrane and oral mucosal involvement may frequently precedes skin manifestation. It is hypothesized that free radicals and reactive oxygen species
Asha Sicily Dinesan, Rathy Ravindran
doaj   +1 more source

Implementation of GPR and TLS Data for the Assessment of the Bridge Slab Geometry and Reinforcement [PDF]

open access: yesArchives of Civil Engineering, 2020
This paper presents a suggested approach for forensic investigation of bridge decks in which Ground penetrating radar (GPR) consisting of two antennas is used to assess the current conditions. The methodology was tested on a bridge deck in central Sicily.
S. Cafiso   +4 more
doaj   +1 more source

In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

open access: yesItalian Journal of Food Safety, 2016
Bacteriocins are antimicrobial proteins produced by bacteria that inhibit the growth of other bacteria with a bactericidal or bacteriostatic mode of action.
Giusi Macaluso   +4 more
doaj   +1 more source

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