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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.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 TransitPhytate 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.Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy.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).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.Biochemical and biological characterization of two Brassicaceae after their commercial expiry date.Detection of Antilisterial Activity of 3-Phenyllactic Acid Using Listeria innocua as a Model.Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausageAbility of synbiotic encapsulatedSaccharomyces cerevisiae boulardiito grow in berry juice and to survive under simulated gastrointestinal conditionsA comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteriaEfficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) processAn innovative pre-ripening drying method to improve the quality of pasta filata cheesesInteractions 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 GG
P50
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P50
description
researcher, ORCID id # 0000-0002-8477-5924
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wetenschapper
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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Patrizio Tremonte
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P106
P1153
9744358600
P31
P496
0000-0002-8477-5924