Lista de obras - Maria Aponte - Dominio Público Uruguay

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

artículo científico publicado en 2014

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients ⬇️

artículo científico publicado en 2016

Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth

artículo científico publicado en 2013

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk

artículo científico publicado en 2001

Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions

artículo científico publicado en 2013

Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines

artículo científico publicado en 2015

Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area

artículo científico publicado en 2006

Fennel Waste-Based Films Suitable for Protecting Cultivations

scientific article published on 18 September 2007

Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations

scientific article published on 18 October 2006

Genetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area.

artículo científico publicado en 2007

Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies

artículo científico publicado en 1997

Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages

artículo científico publicado en 2019

Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains.

artículo científico publicado en 2015

Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract

artículo científico publicado en 2018

Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines

scientific article published on 19 November 2018

Mechanisms and therapeutic effectiveness of lactobacilli

artículo científico publicado en 2016

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

artículo científico publicado en 2015

Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process.

artículo científico publicado en 2014

Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes

artículo científico publicado en 2016

Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG.

artículo científico publicado en 2016

Production of fermented chestnut purees by lactic acid bacteria

artículo científico publicado en 2012

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

artículo científico publicado en 2017

Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strains

artículo científico publicado en 1998

Screening of Oxalate Degrading Lactic Acid Bacteria of Food Origin

artículo científico publicado en 2017

Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese.

artículo científico publicado en 2010

Short communication: technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment.

artículo científico publicado en 2011

Spray-dried chestnut extract containingLactobacillus rhamnosuscells as novel ingredient for a probiotic chestnut mousse

artículo científico publicado en 2014

Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process.

artículo científico publicado en 2006

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

artículo científico publicado en 2009

The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk

artículo científico publicado en 2015

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.

artículo científico publicado en 2011

Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.

artículo científico publicado en 2016

Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.

artículo científico publicado en 2013

Lista de obras de Maria Aponte

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

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients ⬇️

Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk

Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions

Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines

Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area

Fennel Waste-Based Films Suitable for Protecting Cultivations

Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations

Genetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area.

Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies

Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages

Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains.

Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract

Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines

Mechanisms and therapeutic effectiveness of lactobacilli

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process.

Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes

Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG.

Production of fermented chestnut purees by lactic acid bacteria

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strains

Screening of Oxalate Degrading Lactic Acid Bacteria of Food Origin

Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese.

Short communication: technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment.

Spray-dried chestnut extract containingLactobacillus rhamnosuscells as novel ingredient for a probiotic chestnut mousse

Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process.

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.

Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.

Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.