The importance of lactic acid bacteria for phytate degradation during cereal dough fermentationREALE, Anna; KONIETZNY, Ursula; COPPOLA, Raffaele et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 8, pp 2993-2997, issn 0021-8561, 5 p.Article

Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosusSUCCI, Mariantonietta; TREMONTE, Patrizio; REALE, Anna et al.Annals of microbiology. 2007, Vol 57, Num 4, pp 537-544, issn 1590-4261, 8 p.Article

Exploration of lactic acid bacteria ecosystem of sourdoughs from the molise regionREALE, Anna; TREMONTE, Patrizio; SUCCI, Mariantonietta et al.Annals of microbiology. 2005, Vol 55, Num 1, pp 17-22, issn 1590-4261, 6 p.Article

Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in MoliseCOPPOLA, Raffaele; SUCCI, Mariantonietta; SORRENTINO, Elena et al.Le Lait (Print). 2003, Vol 83, Num 3, pp 211-222, issn 0023-7302, 12 p.Article

Composition and characteristics of ass's milksSALIMEI, Elisabetta; FANTUZ, Francesco; COPPOLA, Raffaele et al.Animal research (Print). 2004, Vol 53, Num 1, pp 67-78, issn 1627-3583, 12 p.Article

Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork leanBASSO, Anna Lisa; PICARIELLO, Gianluca; COPPOLA, Raffaele et al.Journal of food biochemistry. 2004, Vol 28, Num 3, pp 195-212, issn 0145-8884, 18 p.Article

Profiling of anthocyanins for the taxonomic assessment of ancient purebred V. vinifera red grape varietiesPICARIELLO, Gianluca; FERRANTI, Pasquale; GARRO, Giuseppina et al.Food chemistry. 2014, Vol 146, pp 15-22, issn 0308-8146, 8 p.Article

Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential OilsFRATIANNI, Florinda; DE MARTINO, Laura; MELONE, Antonio et al.Journal of food science. 2010, Vol 75, Num 8, issn 0022-1147, M528-M535Article

Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Truffles (Tuber aestivum)SORRENTINO, Elena; REALE, Anna; TREMONTE, Patrizio et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, M1188-M1194Article

Evaluation of gamma rays influence on some biochemical and microbiological aspects in black trufflesNAZZARO, Filomena; FRATIANNI, Florinda; PICARIELLO, Gianluca et al.Food chemistry. 2007, Vol 103, Num 2, pp 344-354, issn 0308-8146, 11 p.Article

Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughsAPONTE, Maria; BOSCAINO, Floriana; SORRENTINO, Alida et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 58, Num 2, pp 387-395, issn 0023-6438, 9 p.Article

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheeseCOPPOLA, Raffaele; SUCCI, Mariantonietta; TREMONTE, Patrizio et al.Le Lait (Print). 2005, Vol 85, Num 3, pp 193-204, issn 0023-7302, 12 p.Article

Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processBLAIOTTA, Giuseppe; DI CAPUA, Marika; ROMANO, Annalisa et al.Food microbiology. 2014, Vol 42, pp 47-55, issn 0740-0020, 9 p.Article

Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methodsREALE, Anna; DI RENZO, Tiziana; SUCCI, Mariantonietta et al.World journal of microbiology & biotechnology. 2011, Vol 27, Num 2, pp 237-244, issn 0959-3993, 8 p.Article

Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripeningCOPPOLA, Raffaele; NANNI, Mauro; IORIZZO, Massimo et al.Le Lait (Print). 2000, Vol 80, Num 5, pp 479-490, issn 0023-7302Article

Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditionsBLAIOTTA, Giuseppe; LA GATTA, Barbara; DI CAPUA, Marika et al.Food microbiology. 2013, Vol 36, Num 2, pp 161-169, issn 0740-0020, 9 p.Article

Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays)REALE, Anna; SORRENTINO, Elena; IACUMIN, Lucilla et al.Journal of food science. 2009, Vol 74, Num 4, issn 0022-1147, M196-M200Article

Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax)REALE, Anna; SORRENTINO, Elena; MANNINA, Luisa et al.World journal of microbiology & biotechnology. 2008, Vol 24, Num 12, pp 2757-2765, issn 0959-3993, 9 p.Article

Lactobacillus rhamnosus as additive for maize and sorghum ensilingSALIMEI, Elisabetta; CAPILONGO, Valeria; SIMONI, Andrea et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 23, pp 9600-9607, issn 0021-8561, 8 p.Article

Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a ³¹P NMR studyREALE, Anna; MANNINA, Luisa; TREMONTE, Patrizio et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 20, pp 6300-6305, issn 0021-8561, 6 p.Article

Mutagenic and antimutagenic properties of aqueous and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle : A preliminary studyFRATIANNI, Florinda; DI LUCCIA, Aldo; COPPOLA, Raffaele et al.Food chemistry. 2007, Vol 102, Num 2, pp 471-474, issn 0308-8146, 4 p.Conference Paper