Zobrazeno 1 - 10
of 2 343
pro vyhledávání: '"Lavermicocca P"'
Autor:
A. Gurrado, A. Pasculli, M. Maruccia, R. Elia, M. Moschetta, M. Telegrafo, W. Lavermicocca, E. Poli, L.I. Sgaramella, G.M. De Luca, F.P. Prete, G. Giudice, M. Testini
Publikováno v:
Breast, Vol 68, Iss , Pp S91- (2023)
Externí odkaz:
https://doaj.org/article/0badc64e63be40ddbce4959dfbb3f64f
Autor:
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Palmira De Bellis, Stella Lisa Lonigro, Paola Lavermicocca, Florence Postollec, Francesca Valerio
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Bacterial strains belonging to Lacticaseibacillus paracasei species are generally used as starters in food fermentations and/or as probiotics. In the current study, the growth cardinal parameters of four L. paracasei strains (IMPC2.1, IMPC4.1, P40 an
Externí odkaz:
https://doaj.org/article/14b2c594894a49c8b39bf6b0ed353684
Publikováno v:
Journal of Functional Foods, Vol 87, Iss , Pp 104821- (2021)
The performance of probiotic bacterial strains is influenced by the carrier food and its functional components which while buffering the probiotic through the gastro-intestinal tract, contribute to an efficient implantation of bacterial cells and reg
Externí odkaz:
https://doaj.org/article/c5d3dacf849c46348a0af6a9a2acf3d1
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Externí odkaz:
https://doaj.org/article/0f8a01d8ba8c498cb1b3b0ccf35a82f8
Autor:
Francesca Valerio, Anna Rita Bavaro, Mariaelena Di Biase, Stella Lisa Lonigro, Antonio Francesco Logrieco, Paola Lavermicocca
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Exopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to s
Externí odkaz:
https://doaj.org/article/f24d6d75f4074636b2a68776e61e46cd
Autor:
Antonella Garbetta, Isabella D'Antuono, Angelo Sisto, Fiorenza Minervini, Angela Cardinali, Paola Lavermicocca
Publikováno v:
Journal of Functional Foods, Vol 45, Iss , Pp 523-529 (2018)
This investigation shows the influence of the fermentation process started with the probiotic Lactobacillus paracasei LMG P-22043 (PF) on the fate of health promoting polyphenols in artichoke in comparison with not started fermented artichokes (NSF).
Externí odkaz:
https://doaj.org/article/b30d1b56928f4cb5b2f0e31409b860f8
Publikováno v:
Foods, Vol 10, Iss 6, p 1189 (2021)
Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those g
Externí odkaz:
https://doaj.org/article/a4dd01fd435045188d2c6a73e37f4ac0
Autor:
Valerio, F., Lonigro, S.L., Giribaldi, M., Di Biase, M., De Bellis, P., Cavallarin, L., Lavermicocca, P. *
Publikováno v:
In Journal of Functional Foods August 2015 17:468-475
Publikováno v:
Journal of Functional Foods, Vol 48, Iss , Pp 704- (2018)
Externí odkaz:
https://doaj.org/article/d8ff5455f4a44366a18498014112ff91
Autor:
Paola Lavermicocca, Luisa Angiolillo, Stella L. Lonigro, Francesca Valerio, Antonio Bevilacqua, Marianne Perricone, Matteo A. Del Nobile, Maria R. Corbo, Amalia Conte
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
This paper proposes bio-preservation as a tool to assure quality and safety of Spanish-style table olives cv. Bella di Cerignola. Lactobacillus plantarum 5BG was inoculated in ready to sell olives packaged in an industrial plant by using a half-volum
Externí odkaz:
https://doaj.org/article/2e980f3b600d4eb3984f0d0ddb7adc5b