Probiotic bacteria and plant-based matrices: An association with improved health-promoting features
De Bellis, Palmira, Sisto, Angelo, Lavermicocca, Paola
Published in Journal of functional foods (01.12.2021)
Published in Journal of functional foods (01.12.2021)
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Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid
Valerio, Francesca, Di Biase, Mariaelena, Lattanzio, Veronica M.T., Lavermicocca, Paola
Published in International journal of food microbiology (02.04.2016)
Published in International journal of food microbiology (02.04.2016)
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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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Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum
Valerio, Francesca, Bavaro, Anna Rita, Di Biase, Mariaelena, Lonigro, Stella Lisa, Logrieco, Antonio Francesco, Lavermicocca, Paola
Published in Frontiers in microbiology (21.05.2020)
Published in Frontiers in microbiology (21.05.2020)
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A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage
Di Biase, Mariaelena, Le Marc, Yvan, Bavaro, Anna Rita, De Bellis, Palmira, Lonigro, Stella Lisa, Lavermicocca, Paola, Postollec, Florence, Valerio, Francesca
Published in Frontiers in microbiology (06.06.2022)
Published in Frontiers in microbiology (06.06.2022)
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Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity
Garbetta, Antonella, D'Antuono, Isabella, Sisto, Angelo, Minervini, Fiorenza, Cardinali, Angela, Lavermicocca, Paola
Published in Journal of functional foods (01.06.2018)
Published in Journal of functional foods (01.06.2018)
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Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain
Ferrara, Massimo, Sisto, Angelo, Mulè, Giuseppina, Lavermicocca, Paola, De Bellis, Palmira
Published in Foods (25.05.2021)
Published in Foods (25.05.2021)
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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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Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells
Sisto, Angelo, Luongo, Diomira, Treppiccione, Lucia, De Bellis, Palmira, Di Venere, Donato, Lavermicocca, Paola, Rossi, Mauro
Published in Nutrients (14.10.2016)
Published in Nutrients (14.10.2016)
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Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)
Lavermicocca, Paola, Angiolillo, Luisa, Lonigro, Stella L, Valerio, Francesca, Bevilacqua, Antonio, Perricone, Marianne, Del Nobile, Matteo A, Corbo, Maria R, Conte, Amalia
Published in Frontiers in microbiology (07.05.2018)
Published in Frontiers in microbiology (07.05.2018)
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Journal Article
Study of Adhesion and Survival of Lactobacilli and Bifidobacteria on Table Olives with the Aim of Formulating a New Probiotic Food
Lavermicocca, Paola, Valerio, Francesca, Lonigro, Stella Lisa, De Angelis, Maria, Morelli, Lorenzo, Callegari, Maria Luisa, Rizzello, Carlo G, Visconti, Angelo
Published in Applied and Environmental Microbiology (01.08.2005)
Published in Applied and Environmental Microbiology (01.08.2005)
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Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043
Sarvan, Irmela, Valerio, Francesca, Lonigro, S. Lisa, de Candia, Silvia, Verkerk, Ruud, Dekker, Matthijs, Lavermicocca, Paola
Published in Food research international (01.11.2013)
Published in Food research international (01.11.2013)
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Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance
DI CAGNO, Raffaella, DE ANGELIS, Maria, LAVERMICOCCA, Paola, DE VINCENZI, Massimo, GIOVANNINI, Claudio, FACCIA, Michele, GOBBETTI, Marco
Published in Applied and Environmental Microbiology (01.02.2002)
Published in Applied and Environmental Microbiology (01.02.2002)
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Journal Article
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread
De Bellis, Palmira, Rizzello, Carlo Giuseppe, Sisto, Angelo, Valerio, Francesca, Lonigro, Stella Lisa, Conte, Amalia, Lorusso, Valeria, Lavermicocca, Paola
Published in Foods (13.02.2019)
Published in Foods (13.02.2019)
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Journal Article
In Vitro and In Vivo Survival and Transit Tolerance of Potentially Probiotic Strains Carried by Artichokes in the Gastrointestinal Tract
Valerio, Francesca, De Bellis, Palmira, Lonigro, Stella Lisa, Morelli, Lorenzo, Visconti, Angelo, Lavermicocca, Paola
Published in Applied and Environmental Microbiology (01.04.2006)
Published in Applied and Environmental Microbiology (01.04.2006)
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Exopolysaccharides produced by plant pathogenic bacteria affect ascorbate metabolism in Nicotiana tabacum
de Pinto, M.C. (Universita degli Studi di Bari (Italy)), Lavermicocca, P, Evidente, A, Corsaro, M.M, Lazzaroni, S, Gara, L.D
Published in Plant and cell physiology (01.08.2003)
Published in Plant and cell physiology (01.08.2003)
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