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

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

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

Poly(ADP-ribosyl)ation affects stabilization of Che-1 protein in response to DNA damageGIULIA BACALINI, Maria; DI LONARDO, Debora; CAIAFA, Paola et al.DNA repair. 2011, Vol 10, Num 4, pp 380-389, issn 1568-7864, 10 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

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