Antiproliferative and Proapoptotic Effects of Viable or Heat-Killed Lactobacillus paracasei IMPC2.1 and Lactobacillus rhamnosus GG in HGC-27 Gastric and DLD-1 Colon Cell Lines
Orlando, A, Refolo, M. G, Messa, C, Amati, L, Lavermicocca, P, Guerra, V, Russo, F
Published in Nutrition and cancer (01.10.2012)
Published in Nutrition and cancer (01.10.2012)
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Randomised clinical trial: efficacy of Lactobacillus paracasei-enriched artichokes in the treatment of patients with functional constipation - a double-blind, controlled, crossover study
Riezzo, G., Orlando, A., D'Attoma, B., Guerra, V., Valerio, F., Lavermicocca, P., De Candia, S.
Published in Alimentary pharmacology & therapeutics (01.02.2012)
Published in Alimentary pharmacology & therapeutics (01.02.2012)
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Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread
Valerio, F., De Bellis, P., Di Biase, M., Lonigro, S.L., Giussani, B., Visconti, A., Lavermicocca, P., Sisto, A.
Published in International journal of food microbiology (01.06.2012)
Published in International journal of food microbiology (01.06.2012)
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Journal Article
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life
Valerio, F., Di Biase, M., Huchet, V., Desriac, N., Lonigro, S.L., Lavermicocca, P., Sohier, D., Postollec, F.
Published in Food microbiology (01.02.2015)
Published in Food microbiology (01.02.2015)
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Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy
Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., Gobbetti, M.
Published in International journal of food microbiology (28.02.2001)
Published in International journal of food microbiology (28.02.2001)
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Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
LAVERMICOCCA, Paola, VALERIO, Francesca, EVIDENTE, Antonio, LAZZARONI, Silvia, CORSETTI, Aldo, GOBBETTI, Marco
Published in Applied and Environmental Microbiology (01.09.2000)
Published in Applied and Environmental Microbiology (01.09.2000)
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Tuna Burgers Preserved by the Selected Lactobacillus paracasei IMPC 4.1 Strain
Danza, A., Lucera, A., Lavermicocca, P., Lonigro, S. L., Bavaro, A. R., Mentana, A., Centonze, D., Conte, Amalia, Del Nobile, M. A.
Published in Food and bioprocess technology (01.09.2018)
Published in Food and bioprocess technology (01.09.2018)
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Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation
Valerio, F., Lonigro, S.L., Giribaldi, M., Di Biase, M., De Bellis, P., Cavallarin, L., Lavermicocca, P.
Published in Journal of functional foods (01.08.2015)
Published in Journal of functional foods (01.08.2015)
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Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects
Valerio, F., de Candia, S., Lonigro, S.L., Russo, F., Riezzo, G., Orlando, A., De Bellis, P., Sisto, A., Lavermicocca, P.
Published in Journal of applied microbiology (01.07.2011)
Published in Journal of applied microbiology (01.07.2011)
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Journal Article
Distinct immunomodulatory properties of Lactobacillus paracasei strains
D’Arienzo, R, Bozzella, G, Rossi, M, De Bellis, P, Lavermicocca, P, Sisto, A
Published in Journal of applied microbiology (01.12.2011)
Published in Journal of applied microbiology (01.12.2011)
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Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties
Di Cagno, R., De Angelis, M., Corsetti, A., Lavermicocca, P., Arnault, P., Tossut, P., Gallo, G., Gobbetti, M.
Published in Food microbiology (01.02.2003)
Published in Food microbiology (01.02.2003)
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Journal Article
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alpha-L-arabinofuranosidase: a tool to increase the production of acetic acid
Gobbetti, M, Lavermicocca, P, Minervini, F, De Angelis, M, Corsetti, A
Published in Journal of applied microbiology (01.02.2000)
Published in Journal of applied microbiology (01.02.2000)
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Journal Article
Biological properties and spectrum of activity of Pseudomonas syringae pv. syringae toxins
LAVERMICOCCA, P, SANTE IACOBELLIS, N, SIMMACO, M, GRANITI, A
Published in Physiological and molecular plant pathology (01.02.1997)
Published in Physiological and molecular plant pathology (01.02.1997)
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Corpeptins, new bioactive lipodepsipeptides from cultures of Pseudomonas corrugata
Emanuele, M C, Scaloni, A, Lavermicocca, P, Jacobellis, N S, Camoni, L, Di Giorgio, D, Pucci, P, Paci, M, Segre, A, Ballio, A
Published in FEBS letters (21.08.1998)
Published in FEBS letters (21.08.1998)
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Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria
Gobbetti, M, De Angelis, M, Arnaut, P, Tossut, P, Corsetti, A, Lavermicocca, P
Published in Food microbiology (01.08.1999)
Published in Food microbiology (01.08.1999)
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Journal Article
Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products
LAVERMICOCCA, Paola, VALERIO, Francesca, VISCONTI, Angelo
Published in Applied and Environmental Microbiology (01.01.2003)
Published in Applied and Environmental Microbiology (01.01.2003)
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Journal Article
Phytotoxic properties of Pseudomonas syringae pv. syringae toxins
Iacobellis, N.S., Lavermicocca, P., Grgurina, I., Simmaco, M., Ballio, A.
Published in Physiological and molecular plant pathology (01.02.1992)
Published in Physiological and molecular plant pathology (01.02.1992)
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Journal Article
Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines
Lavermicocca, P, Valerio, F, Lonigro, S.L, Baruzzi, F, Morea, M, Gobbetti, M
Published in Acta horticulturae (01.01.2002)
Published in Acta horticulturae (01.01.2002)
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Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation
Valerio, Francesca, Lavermicocca, Paola, Pascale, Michelangelo, Visconti, Angelo
Published in FEMS microbiology letters (15.04.2004)
Published in FEMS microbiology letters (15.04.2004)
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