Lista de obras - Raffaele Coppola - Dominio Público Uruguay

Ability of synbiotic encapsulatedSaccharomyces cerevisiae boulardiito grow in berry juice and to survive under simulated gastrointestinal conditions

scientific article published on 09 January 2014

Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking.

artículo científico publicado en 2018

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

Assessment of aerobic and respiratory growth in the Lactobacillus casei group

artículo científico publicado en 2014

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

artículo científico publicado en 2005

Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy

artículo científico publicado en 2016

Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

artículo científico publicado en 2020

Biochemical Traits, Survival and Biological Properties of the Probiotic Lactobacillus plantarum Grown in the Presence of Prebiotic Inulin and Pectin as Energy Source

artículo científico publicado en 2012

Biochemical and biological characterization of two Brassicaceae after their commercial expiry date.

artículo científico publicado en 2016

Biochemical composition, antimicrobial activities,and anti-quorum-sensing activities of ethanol and ethyl acetate extracts from Hypericum connatum Lam. (Guttiferae).

artículo científico publicado en 2013

Biodiversity of Lactobacillus plantarum from traditional Italian wines

artículo científico publicado en 2014

Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars.

artículo científico publicado en 2017

Chemical Characterization and Antibiofilm Activities of Bulbs and Leaves of Two Aglione (<i>Allium ampeloprasum</i> var. <i>holmense</i> Asch. et Graebn.) Landraces Grown in Southern Italy

artículo científico publicado en 2020

Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique

article

Content of micronutrients, mineral and trace elements in some Mediterranean spontaneous edible herbs

artículo científico publicado en 2015

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

Dietary effect of dried bay leaves (Laurus nobilis) meal on some biochemical parameters and on plasma oxidative status in New Zealand white growing rabbit.

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

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 essential oils on pathogenic bacteria

artículo científico publicado en 2013

Eruca sativa might influence the growth, survival under simulated gastrointestinal conditions and some biological features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus strains

artículo científico publicado en 2014

Essential Oils and Antifungal Activity.

artículo científico publicado en 2017

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

artículo científico publicado en 2017

High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR.

artículo científico publicado en 2014

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

scientific article published on 20 December 2016

In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys

artículo científico publicado en 2023

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

article

Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

artículo científico publicado en 2014

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

Laurus nobilis: Composition of Essential Oil and Its Biological Activities.

artículo científico publicado en 2017

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

Microencapsulation in food science and biotechnology.

artículo científico

Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage

artículo científico publicado en 2002

NMR metabolic profiling of organic and aqueous sea bass extracts: implications in the discrimination of wild and cultured sea bass.

artículo científico publicado en 2008

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

Phenolic composition and antimicrobial and antiquorum sensing activity of an ethanolic extract of peels from the apple cultivar Annurca.

artículo científico publicado en 2011

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

Preservation of chicken breast meat treated with thyme and balm essential oils.

artículo científico publicado en 2010

Production of fermented chestnut purees by lactic acid bacteria

artículo científico publicado en 2012

Production of functional probiotic, prebiotic, and synbiotic ice creams

artículo científico publicado en 2010

Profiling of anthocyanins for the taxonomic assessment of ancient purebred V. vinifera red grape varieties.

artículo científico publicado en 2013

Protein analysis-on-chip systems in foodomics

artículo científico publicado en 2012

Rapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysis

artículo científico publicado en 2000

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

artículo científico publicado en 2014

Risk of Salmonella transmission via cryopreserved semen in turkey flocks.

artículo científico publicado en 2010

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

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

Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model

artículo científico publicado en 2017

The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation

scientific article published on 21 March 2007

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 Raffaele Coppola

Ability of synbiotic encapsulatedSaccharomyces cerevisiae boulardiito grow in berry juice and to survive under simulated gastrointestinal conditions

Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking.

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

Assessment of aerobic and respiratory growth in the Lactobacillus casei group

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

Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy

Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

Biochemical Traits, Survival and Biological Properties of the Probiotic Lactobacillus plantarum Grown in the Presence of Prebiotic Inulin and Pectin as Energy Source

Biochemical and biological characterization of two Brassicaceae after their commercial expiry date.

Biochemical composition, antimicrobial activities,and anti-quorum-sensing activities of ethanol and ethyl acetate extracts from Hypericum connatum Lam. (Guttiferae).

Biodiversity of Lactobacillus plantarum from traditional Italian wines

Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars.

Chemical Characterization and Antibiofilm Activities of Bulbs and Leaves of Two Aglione (<i>Allium ampeloprasum</i> var. <i>holmense</i> Asch. et Graebn.) Landraces Grown in Southern Italy

Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique

Content of micronutrients, mineral and trace elements in some Mediterranean spontaneous edible herbs

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.

Dietary effect of dried bay leaves (Laurus nobilis) meal on some biochemical parameters and on plasma oxidative status in New Zealand white growing rabbit.

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

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

Effect of essential oils on pathogenic bacteria

Eruca sativa might influence the growth, survival under simulated gastrointestinal conditions and some biological features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus strains

Essential Oils and Antifungal Activity.

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

High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR.

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

In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys

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

Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

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).

Laurus nobilis: Composition of Essential Oil and Its Biological Activities.

Low-Fat and High-Quality Fermented Sausages

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

Microencapsulation in food science and biotechnology.

Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage

NMR metabolic profiling of organic and aqueous sea bass extracts: implications in the discrimination of wild and cultured sea bass.

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

Phenolic composition and antimicrobial and antiquorum sensing activity of an ethanolic extract of peels from the apple cultivar Annurca.

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

Preservation of chicken breast meat treated with thyme and balm essential oils.

Production of fermented chestnut purees by lactic acid bacteria

Production of functional probiotic, prebiotic, and synbiotic ice creams

Profiling of anthocyanins for the taxonomic assessment of ancient purebred V. vinifera red grape varieties.

Protein analysis-on-chip systems in foodomics

Rapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysis

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

Risk of Salmonella transmission via cryopreserved semen in turkey flocks.

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

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

Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model

The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation

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

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