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Items: 1 to 20 of 32

1.

Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products.

Di Biase M, Bavaro AR, Lonigro SL, Pontonio E, Conte A, Padalino L, Minisci A, Lavermicocca P, Valerio F.

Int J Food Sci Nutr. 2019 Feb 27:1-13. doi: 10.1080/09637486.2019.1567699. [Epub ahead of print]

PMID:
30810427
2.

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.

3.

Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola).

Lavermicocca P, Angiolillo L, Lonigro SL, Valerio F, Bevilacqua A, Perricone M, Del Nobile MA, Corbo MR, Conte A.

Front Microbiol. 2018 May 7;9:889. doi: 10.3389/fmicb.2018.00889. eCollection 2018.

4.

Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1.

Giribaldi M, Gai F, Peiretti PG, Ortoffi MF, Lavermicocca P, Lonigro SL, Valerio F, Cavallarin L.

J Sci Food Agric. 2019 Jan 15;99(1):199-209. doi: 10.1002/jsfa.9161. Epub 2018 Jul 16.

PMID:
29851067
5.

Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads.

Moeini A, Cimmino A, Dal Poggetto G, Di Biase M, Evidente A, Masi M, Lavermicocca P, Valerio F, Leone A, Santagata G, Malinconico M.

Carbohydr Polym. 2018 Sep 1;195:631-641. doi: 10.1016/j.carbpol.2018.05.005. Epub 2018 May 4.

PMID:
29805021
6.

Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits.

Santagata G, Mallardo S, Fasulo G, Lavermicocca P, Valerio F, Di Biase M, Di Stasio M, Malinconico M, Volpe MG.

Food Chem. 2018 Aug 30;258:104-110. doi: 10.1016/j.foodchem.2018.03.064. Epub 2018 Mar 15.

PMID:
29655710
7.

Antimould microbial and plant metabolites with potential use in intelligent food packaging.

Valerio F, Masi M, Cimmino A, Moeini SA, Lavermicocca P, Evidente A.

Nat Prod Res. 2018 Jul;32(13):1605-1610. doi: 10.1080/14786419.2017.1385018. Epub 2017 Oct 13.

PMID:
29027475
8.

Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

Valerio F, Conte A, Di Biase M, Lattanzio VMT, Lonigro SL, Padalino L, Pontonio E, Lavermicocca P.

Food Chem. 2017 Apr 15;221:582-589. doi: 10.1016/j.foodchem.2016.11.135. Epub 2016 Nov 25.

PMID:
27979245
9.

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.

10.

The potential of spectral and hyperspectral-imaging techniques for bacterial detection in food: A case study on lactic acid bacteria.

Foca G, Ferrari C, Ulrici A, Sciutto G, Prati S, Morandi S, Brasca M, Lavermicocca P, Lanteri S, Oliveri P.

Talanta. 2016 Jun 1;153:111-9. doi: 10.1016/j.talanta.2016.02.059. Epub 2016 Feb 27.

PMID:
27130097
11.

Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid.

Valerio F, Di Biase M, Lattanzio VM, Lavermicocca P.

Int J Food Microbiol. 2016 Apr 2;222:1-7. doi: 10.1016/j.ijfoodmicro.2016.01.011. Epub 2016 Jan 22.

PMID:
26827290
12.

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
13.

Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens.

Valerio F, Lonigro SL, Di Biase M, de Candia S, Callegari ML, Lavermicocca P.

J Food Sci. 2013 Nov;78(11):M1757-63. doi: 10.1111/1750-3841.12282. Epub 2013 Oct 8.

PMID:
24245894
14.
15.

An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi.

Sisto A, Cipriani MG, Morea M, Lonigro SL, Valerio F, Lavermicocca P.

Antonie Van Leeuwenhoek. 2010 Nov;98(4):505-17. doi: 10.1007/s10482-010-9468-7. Epub 2010 Jun 20.

PMID:
20563849
16.

Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated patients: a pilot study.

Valerio F, Russo F, de Candia S, Riezzo G, Orlando A, Lonigro SL, Lavermicocca P.

J Clin Gastroenterol. 2010 Sep;44 Suppl 1:S49-53. doi: 10.1097/MCG.0b013e3181d2dca4.

PMID:
20495470
17.

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
18.

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
19.

Modulation of the immune response by probiotic strains in a mouse model of gluten sensitivity.

D'Arienzo R, Maurano F, Lavermicocca P, Ricca E, Rossi M.

Cytokine. 2009 Dec;48(3):254-9. doi: 10.1016/j.cyto.2009.08.003. Epub 2009 Sep 6.

PMID:
19736022
20.

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

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