Institute of Food Science

Unveiling the Microbial Community of Naturally Fermented Bella di Cerignola PDO Table Olives Integrating Culture-Dependent, MALDI-TOF MS Identification and Long-Read Metabarcoding Approaches

Spontaneous fermentation of table olives is driven by complex microbial communities that influence product quality and safety. This study investigated the microbial community during the intermediate and late stages (from 3 to 6 months) of spontaneous fermentation of Bella di Ceri...

Device-Measured Physical Activity, Sedentary Time, and Cardiometabolic Risk Markers in Youth

Importance The evidence for benefits of higher physical activity and lower sedentary time on the cardiometabolic risk profile in youth is based on cross-sectional and small prospective studies. Objective To determine the prospective associations between device-measured physical a...

Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter

Irritable bowel syndrome (IBS) symptoms are often triggered by the consumption of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), which are widely found in cereal-based foods, dairy products, fruits, legumes, and vegetables. Among these, cerea...