about
Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological qualityMicrobiological and fermentative properties of baker's yeast starter used in breadmaking.Biodiversity of Lactobacillus plantarum from traditional Italian wines.Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf-Life.Homology-Based Modeling of Universal Stress Protein from Listeria innocua Up-Regulated under Acid Stress Conditions.Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy.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.Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum).Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.Irradiation treatments to improve the shelf life of fresh black truffles (truffles preservation by gamma-rays).Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausageInteractions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity
P50
Q24457194-74517901-8FB3-4FEB-9ACC-BED5866232CDQ34955600-F07BAE50-854E-40BA-9CD3-F9DDBC08BAB0Q35166785-DCA638BF-AB5F-4BF1-B75B-7F629E80E773Q36533163-B7EA31EB-CD5E-4045-BA46-DE1C7EEDFFFBQ37516532-192EB5E9-0C0A-48D3-AD8C-A9CACFF17C0FQ39258838-978A956A-F80B-410E-B34B-FD64FE268D96Q45082478-07E73738-EBD3-4BA0-9F4D-217DD89E8589Q46441622-7ED8EEC9-C489-4BD7-8E2F-963588B765C1Q46904363-BFF92C3F-E674-4982-9ECC-8E6B86348970Q50477936-A151E76E-05AD-463C-828E-006F685B3A79Q50929282-9DE81FDC-9C72-4D11-9F7A-7DE42C21B15FQ51659405-D38345FD-7B44-44DB-A186-5B6DF3229240Q53868311-701D1E26-3384-4AC3-B18C-41F5AC848CE1Q57553706-86E32336-6F7E-4476-8926-C1C8DA1FF564Q85101042-242FEB3A-1EBD-4F31-8FDF-9C0B6E5D627C
P50
description
researcher, ORCID id # 0000-0001-5027-4614
@en
wetenschapper
@nl
name
Mariantonietta Succi
@ast
Mariantonietta Succi
@en
Mariantonietta Succi
@es
Mariantonietta Succi
@nl
type
label
Mariantonietta Succi
@ast
Mariantonietta Succi
@en
Mariantonietta Succi
@es
Mariantonietta Succi
@nl
prefLabel
Mariantonietta Succi
@ast
Mariantonietta Succi
@en
Mariantonietta Succi
@es
Mariantonietta Succi
@nl
P106
P1153
6701529503
P31
P496
0000-0001-5027-4614