about
Mechanisms and therapeutic effectiveness of lactobacilliPersistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastesGenetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area.Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth.Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process.Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation.Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process.Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains.Screening of Oxalate Degrading Lactic Acid Bacteria of Food Origin.Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG.Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk.Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese.Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients.Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: evaluation by means of a polyphasic approach.Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct.Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract.Short communication: technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment.Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditionsThe effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milkSpray-dried chestnut extract containingLactobacillus rhamnosuscells as novel ingredient for a probiotic chestnut mousseProduction of fermented chestnut purees by lactic acid bacteriaFennel Waste-Based Films Suitable for Protecting CultivationsFluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentationsRandom amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strainsGenotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspeciesInfluence of microbial communities on the chemical and sensory features of Falanghina sweet passito winesImpact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages
P50
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P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Maria Aponte
@ast
Maria Aponte
@en
Maria Aponte
@es
Maria Aponte
@nl
Maria Aponte
@sl
type
label
Maria Aponte
@ast
Maria Aponte
@en
Maria Aponte
@es
Maria Aponte
@nl
Maria Aponte
@sl
altLabel
Lara
@en
prefLabel
Maria Aponte
@ast
Maria Aponte
@en
Maria Aponte
@es
Maria Aponte
@nl
Maria Aponte
@sl
P106
P1153
15030451700
P21
P2798
P31
P496
0000-0001-6770-0595