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Bioactivity of essential oils: a review on their interaction with food componentsDecontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine.Biotechnological innovations for table olives.Use of essential oils to inhibit alicyclobacillus acidoterrestris: a short overview of the literature.Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olives.Selection of autochthonous strains as starter cultures for fermented fish products.Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure.Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy).Use of lysozyme, nisin, and EDTA combined treatments for maintaining quality of packed ostrich patties.Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives "Bella di Cerignola".Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties.Combined effect of MAP and active compounds on fresh blue fish burger.In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions.A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications.Inhibition of spoiling yeasts of fruit juices through citrus extracts.Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions.Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal.Suitability of Bifidobacterium spp. and Lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts.A novel approach for calculating shelf life of minimally processed vegetables.Spore inactivation and DPA release in Alicyclobacillus acidoterrestris under different stress conditions.Modelling the interactions between Pseudomonas putida and Escherichia coli O157:H7 in fish-burgers: use of the lag-exponential model and of a combined interaction index.Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products.Bioactivity of a family of chiral nonracemic aminobenzylnaphthols towards Candida albicansDevelopment of a structured model for batch cultures of lactic acid bacteriaChitosan: antimicrobial activity and potential applications for preserving minimally processed strawberriesEffects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solutionCharacterization of a wild strain of Alicyclobacillus acidoterrestris: heat resistance and implications for tomato juiceCombined effects of chitosan and MAP to improve the microbial quality of amaranth homemade fresh pastaMicrobiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphereEncapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheeseAn acid/alkaline stress and the addition of amino acids induce a prolonged viability of Lactobacillus plantarum loaded into alginate gelUsing physical approaches for the attenuation of lactic acid bacteria in an organic rice beverageSelection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern ItalyIsolation, Screening, and Characterization of Plant-Growth-Promoting Bacteria from Durum Wheat Rhizosphere to Improve N and P Nutrient Use EfficiencyIndustrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian SausagesAntifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and FungiA Comparative Study on Trichoderma harzianum and a Combination of Candida/Bacillus as Tools for the Bioremediation of Table Olive Processing Water
P50
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P50
description
hulumtuese
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Maria Rosaria Corbo
@ast
Maria Rosaria Corbo
@en
Maria Rosaria Corbo
@es
Maria Rosaria Corbo
@nl
type
label
Maria Rosaria Corbo
@ast
Maria Rosaria Corbo
@en
Maria Rosaria Corbo
@es
Maria Rosaria Corbo
@nl
prefLabel
Maria Rosaria Corbo
@ast
Maria Rosaria Corbo
@en
Maria Rosaria Corbo
@es
Maria Rosaria Corbo
@nl
P106
P1153
7006723914
P21
P31
P496
0000-0003-3420-5445