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Items: 11

1.

Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread.

De Bellis P, Rizzello CG, Sisto A, Valerio F, Lonigro SL, Conte A, Lorusso V, Lavermicocca P.

Foods. 2019 Feb 13;8(2). pii: E70. doi: 10.3390/foods8020070.

2.

Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells.

Sisto A, Luongo D, Treppiccione L, De Bellis P, Di Venere D, Lavermicocca P, Rossi M.

Nutrients. 2016 Oct 14;8(10). pii: E635.

3.

Physicochemical, agronomical and microbiological evaluation of alternative growing media for the production of rapini (Brassica rapa L.) microgreens.

Di Gioia F, De Bellis P, Mininni C, Santamaria P, Serio F.

J Sci Food Agric. 2017 Mar;97(4):1212-1219. doi: 10.1002/jsfa.7852. Epub 2016 Jul 11.

PMID:
27311947
4.

Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils.

De Bellis P, Tristezza M, Haidukowski M, Fanelli F, Sisto A, Mulè G, Grieco F.

Toxins (Basel). 2015 Nov 27;7(12):5079-93. doi: 10.3390/toxins7124864.

5.

Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients.

De Bellis P, Minervini F, Di Biase M, Valerio F, Lavermicocca P, Sisto A.

Int J Food Microbiol. 2015 Mar 16;197:30-9. doi: 10.1016/j.ijfoodmicro.2014.12.017. Epub 2014 Dec 18.

PMID:
25555227
6.

Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.

De Bellis P, Valerio F, Sisto A, Lonigro SL, Lavermicocca P.

Int J Food Microbiol. 2010 May 30;140(1):6-13. doi: 10.1016/j.ijfoodmicro.2010.02.024. Epub 2010 Feb 24.

PMID:
20226556
7.

Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1.

Sisto A, De Bellis P, Visconti A, Morelli L, Lavermicocca P.

Int J Food Microbiol. 2009 Nov 30;136(1):59-65. doi: 10.1016/j.ijfoodmicro.2009.09.017. Epub 2009 Sep 26.

PMID:
19833402
8.

Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.

Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.

Syst Appl Microbiol. 2009 Sep;32(6):438-48. doi: 10.1016/j.syapm.2009.01.004. Epub 2009 Feb 24.

PMID:
19243908
9.

Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria.

Lonigro SL, Valerio F, De Angelis M, De Bellis P, Lavermicocca P.

Int J Food Microbiol. 2009 Mar 15;130(1):6-11. doi: 10.1016/j.ijfoodmicro.2008.12.018. Epub 2008 Dec 25.

PMID:
19185377
10.

Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage.

Valerio F, De Bellis P, Lonigro SL, Visconti A, Lavermicocca P.

Int J Food Microbiol. 2008 Mar 20;122(3):328-32. doi: 10.1016/j.ijfoodmicro.2008.01.005. Epub 2008 Jan 8.

PMID:
18261817
11.

In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract.

Valerio F, De Bellis P, Lonigro SL, Morelli L, Visconti A, Lavermicocca P.

Appl Environ Microbiol. 2006 Apr;72(4):3042-5.

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