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Food Composition

1. Protective effect of 6-paradol in acetic acid-induced ulcerative colitis in rats

2. Honey proteomic signatures for the identification of honey adulterated with syrup, producing country, and nectar source using SWATH-MS approach

3. Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry

4. Development of vegan kefir fortified with Spirulina platensis

5. Evaluation of fruit characteristics of various organically-grown goji berry (Lycium barbarum L., Lycium chinense Miller) species during ripening stages

Infectious bronchitis virus (IBV)

1. Analysis of chicken macrophage functions and gene expressions following infectious bronchitis virus M41 infection

2. Peptide enzyme‐linked immunosorbent assay (pELISA) as a possible alternative to the neutralization test for evaluating the immune response to IBV vaccine

3. First description of natural concomitant infection of avian nephritis virus and infectious bronchitis virus reveals exacerbated inflammatory response and renal damage in broiler chicks

4. Research Note: An overview on distribution of fowl adenoviruses

5. Recombinant turkey coronavirus: are some S gene structures of gammacoronaviruses especially prone to exchange?

Citrus Greening Disease

1. Performance of macroporous resins for debittering HLB-affected grapefruit juice and its impacts on furanocoumarin and consumer sensory acceptability

2. Identification of ‘Candidatus Phytoplasma’ species in “huanglongbing” infected citrus orchards in the Caribbean

3. Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturation

4. Institutional approaches for plant health provision as a collective action problem

5. Overexpressing a NPR1-like gene from Citrus paradisi enhanced Huanglongbing resistance in C. sinensis

Aquafeeds

1. Dietary inclusion of a partially defatted black soldier fly (Hermetia illucens) larva meal in low fishmeal-based diets for rainbow trout (Oncorhynchus mykiss)

2. In vitro antagonistic effect and in vivo protective efficacy of Gram-positive probiotics versus Gram-negative bacterial pathogens in finfish and shellfish

3. Microbial production of polyunsaturated fatty acids — high-value ingredients for aquafeed, superfoods, and pharmaceuticals

4. Physiological response of rainbow trout (Oncorhynchus mykiss) to graded levels of Hermetia illucens or poultry by-product meals as single or combined substitute ingredients to dietary plant proteins

5. Interaction and effects of graded levels of dietary phytic acid on the moulting performance, whole body mineral composition and availability on the freshwater prawn Macrobrachium rosenbergii

Blackberries

1. Contamination of fresh produce sold on the Italian market with Cyclospora cayetanensis and Echinococcus multilocularis

2. Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols

3. Effect of ozone treatment on glutathione (GSH) status in selected berry fruit

4. Influence of the cultivar on the composition of blackberry (Rubus spp.) minerals

5. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation