Lista de obras - Mariantonietta Succi - Dominio Público Uruguay

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

artículo científico publicado en 2020

Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf-Life.

artículo científico publicado en 2015

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

artículo científico publicado en 2017

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

Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.

artículo científico publicado en 2005

Biodiversity of Lactobacillus plantarum from traditional Italian wines

artículo científico publicado en 2014

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

artículo científico publicado en 2018

Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy.

artículo científico publicado en 2016

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

scientific article published on 17 June 2020

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

artículo científico publicado en 2017

Homology-Based Modeling of Universal Stress Protein from Listeria innocua Up-Regulated under Acid Stress Conditions

scientific article published on 20 December 2016

Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage

article

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

Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity

scientific article published on 28 September 2010

Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.

artículo científico publicado en 2007

Irradiation treatments to improve the shelf life of fresh black truffles (truffles preservation by gamma-rays).

artículo científico publicado en 2009

Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum).

artículo científico publicado en 2013

Low-Fat and High-Quality Fermented Sausages

artículo científico publicado en 2020

Microbiological and fermentative properties of baker's yeast starter used in breadmaking.

artículo científico publicado en 2013

Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.

artículo científico publicado en 2004

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

artículo científico publicado en 2020

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

artículo científico publicado en 2017

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

Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality

artículo científico publicado en 2014

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

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

artículo científico publicado en 2016

Lista de obras de Mariantonietta Succi

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

Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf-Life.

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

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

Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.

Biodiversity of Lactobacillus plantarum from traditional Italian wines

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

Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy.

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

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

Homology-Based Modeling of Universal Stress Protein from Listeria innocua Up-Regulated under Acid Stress Conditions

Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage

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

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

Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity

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).

Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum).

Low-Fat and High-Quality Fermented Sausages

Microbiological and fermentative properties of baker's yeast starter used in breadmaking.

Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.

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

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

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

Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality

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

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