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Lista de obras de Massimo Iorizzo

Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health

artículo científico publicado en 2020

Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases

artículo científico publicado en 2022

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95

artículo científico publicado en 2023

Biodiversity of Lactobacillus plantarum from traditional Italian wines

artículo científico publicado en 2014

Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment

scientific article published on 01 January 2003

Detection of Antilisterial Activity of 3-Phenyllactic Acid Using Listeria innocua as a Model.

artículo científico publicado en 2018

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine

scientific article published on 17 June 2020

Effective assay for olive vinegar production from olive oil mill wastewaters

artículo científico publicado en 2017

Effects of low electric treatment on yeast microflora.

artículo científico publicado en 2002

Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process

artículo científico publicado en 2019

Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees

artículo científico publicado en 2022

Fungi Occurrence in Ready-to-Eat Hazelnuts (<i>Corylus avellana</i>) From Different Boreal Hemisphere Areas

artículo científico publicado en 2022

Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine

scientific article published on 04 April 2020

Inter- and Intra-Species Diversity of Lactic Acid Bacteria in Apis mellifera ligustica Colonies

artículo científico publicado en 2020

Low-Fat and High-Quality Fermented Sausages

artículo científico publicado en 2020

Potential Application of Apilactobacillus kunkeei for Human Use: Evaluation of Probiotic and Functional Properties

artículo científico publicado en 2020

Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG

scientific article published on 30 January 2020

Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.)

artículo científico publicado en 2022

Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition

article

Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale

Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium

artículo científico publicado en 2017

Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.

artículo científico publicado en 2016

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

artículo científico publicado en 2016

Yeast Autolysis in Sparkling Wine Aging: Use of Killer and Sensitive Saccharomyces cerevisiae Strains in Co-Culture.

artículo científico publicado en 2015

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