about
Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological qualityNMR metabolic profiling of organic and aqueous sea bass extracts: implications in the discrimination of wild and cultured sea bass.Microbiological 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.Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium.Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal TransitRisk of Salmonella transmission via cryopreserved semen in turkey flocks.Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles.Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy.Influence of microorganisms on retinol isomerization in milk.Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks.Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum).Shelf life of fresh sausages stored under modified atmospheres.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.Detection of Antilisterial Activity of 3-Phenyllactic Acid Using Listeria innocua as a Model.NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata MolisanaInfluence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausageRapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysisThe importance of lactic acid bacteria for phytate degradation during cereal dough fermentationAn innovative pre-ripening drying method to improve the quality of pasta filata cheesesProduction of functional probiotic, prebiotic, and synbiotic ice creamsInteractions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activityInnovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milkPreliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GGInoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano WineEffect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine
P50
Q24457194-13DA6CF2-43FB-47C2-874E-D6B9BEB6FEEAQ33370787-8E31C77C-E06D-4338-A742-922936E37B9DQ34955600-F2259753-8B14-4E81-AF61-80F438B7274AQ35166785-EEC7D031-DD3F-447A-A871-D05F5B93FAC6Q36533163-6C8EE105-BD18-497D-9E82-F001C103C565Q37516532-8D3B34D0-FF7B-4186-97D2-45AA0F626C65Q39258838-4FBFA02C-BE3A-4895-B64C-521A930EE2F2Q42054293-32138BE3-CD5A-4161-82E4-006BDAC9573FQ42204421-68C6A1EC-21DC-4AE6-9DD3-37F2732102BAQ42937169-B24EA509-87D3-4C70-B0B0-12BB6ACD37E4Q45082478-A228CD3A-43FD-40C8-B5ED-3C27FA711928Q46243930-5CB742B8-4119-4608-BF4B-F0AFC9A5FFBBQ46441622-8EF4AA68-0F9C-4A03-8E97-B7EAE3FCAF2CQ46787147-AFADA839-1EFF-4093-91D3-1F344A999019Q49893242-47C07D6E-3E5F-46F8-A68F-BEDFAFB18796Q50477936-9AE8BFC3-BEC5-4909-8E48-BA7848E1436EQ50747107-1C59FF50-BAF2-4AD8-BA79-C6B5B988ADD1Q50929282-BAA114C1-36DB-4B38-A682-031902940387Q51659405-57EA3D40-4D8E-4A29-9048-6AF814DCDCADQ53868311-F49902C6-B0DE-4677-AA48-617506575B19Q55650002-5219B40F-59DB-4CE1-A32E-AC44D2068BC5Q57553639-1A702505-518F-447F-9B05-44C7864A1F0CQ57553706-237250F9-8172-4AA4-9EBF-348059176D5CQ74217384-36292371-EAEA-4697-96A1-DF547B479C7AQ79992843-4DA4DC68-F6FC-4ED9-89AB-FBFC8DE7F763Q84688474-ED64BB82-93F2-4C21-8B07-2D07A8C57B73Q85055620-F6BDB395-2EB0-46D7-8105-747F607403AFQ85101042-414867E3-506F-47C2-BE83-15B55975DF8DQ87122885-F53ED632-3263-4CC5-B76A-9653C2E14DC7Q89529151-25056669-F8CF-4B15-997F-BF898EFBEA8DQ91670362-84E5B363-22BB-46B5-86BB-86F17DD9CB8FQ96604548-E84950BD-FF11-4082-9F8E-DEB71E25FEAC
P50
description
onderzoeker
@nl
researcher, ORCID id # 0000-0002-3570-7642
@en
name
Elena Sorrentino
@ast
Elena Sorrentino
@en
Elena Sorrentino
@es
Elena Sorrentino
@nl
type
label
Elena Sorrentino
@ast
Elena Sorrentino
@en
Elena Sorrentino
@es
Elena Sorrentino
@nl
prefLabel
Elena Sorrentino
@ast
Elena Sorrentino
@en
Elena Sorrentino
@es
Elena Sorrentino
@nl
P106
P1153
7004453879
P21
P31
P496
0000-0002-3570-7642