Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Patrizia Tucci"'
Autor:
Giuseppe Aprea, Ilaria Del Matto, Patrizia Tucci, Lucio Marino, Silvia Scattolini, Franca Rossi
Publikováno v:
Microorganisms, Vol 11, Iss 7, p 1787 (2023)
This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods to behave as probiotics with beneficial effects in the prevention and treatment of various diseases. All main bacterial
Externí odkaz:
https://doaj.org/article/26c90b16802d4be194c600a01d235e51
Autor:
Franca Rossi, Patrizia Tucci, Ilaria Del Matto, Lucio Marino, Carmela Amadoro, Giampaolo Colavita
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1306 (2023)
Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity
Externí odkaz:
https://doaj.org/article/3783d205eb3641fdb37548f8025e2b2f
Autor:
Franca Rossi, Ilaria Del Matto, Maria Antonietta Saletti, Luciano Ricchiuti, Patrizia Tucci, Lucio Marino
Publikováno v:
Antibiotics, Vol 12, Iss 3, p 430 (2023)
This study aimed to investigate the recent trends of antibiotic resistance (AR) prevalence in Staphylococcus aureus isolated from the milk of animals with clinical mastitis in areas of the Abruzzo and Molise regions in Central Italy. Fifty-four S. au
Externí odkaz:
https://doaj.org/article/a9dbac1ba55b4e8395333421fd2ad9f7
Autor:
Margherita Perilli, Silvia Scattolini, Gianluca Ciro Telera, Alessandra Cornacchia, Patrizia Tucci, Flavio Sacchini, Massimo Sericola, Romina Romantini, Francesca Marotta, Andrea Di Provvido, Francesco Pomilio, Fabrizio De Massis
Publikováno v:
Microorganisms, Vol 10, Iss 2, p 199 (2022)
Human salmonellosis incidence is increasing in the European Union (EU). Salmonellaenterica subsp. enterica serovar Enteriditis, Salmonellaenterica subsp. enterica serovar Typhimurium (including its monophasic variant) and Salmonellaenterica subsp. en
Externí odkaz:
https://doaj.org/article/5f8f6d5e77d94e098524e3346c08a8e6
Autor:
Giuseppe Aprea, Alessandra Alessiani, Franca Rossi, Lorena Sacchini, Arianna Boni, Daniela D’Angelantonio, Silvia Scattolini, Anna Franca Sperandii, Gabriella Centorotola, Diana Neri, Francesco Pomilio, Elisabetta Di Giannatale, Ilaria Del Matto, Patrizia Tucci, Giacomo Migliorati
Publikováno v:
Applied Sciences, Vol 11, Iss 17, p 7897 (2021)
This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, in order to select an autochthonous culture and investigate its potential for the improvement of safety and func
Externí odkaz:
https://doaj.org/article/42591ef4160b44aaa3ce91dc0882956f
Autor:
Giuseppe Aprea, Ilaria Del Matto, Patrizia Tucci, Lucio Marino, Silvia Scattolini, Franca Rossi
This literature review was aimed to collect investigations on the in vivo evidences for bacteria associated to fermented dairy foods to behave as probiotics with beneficial effects in the prevention and treatment of various diseases. All main bacteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b24f5298dcae2e3dc91d3a41909649ae
https://doi.org/10.20944/preprints202305.1007.v1
https://doi.org/10.20944/preprints202305.1007.v1
Autor:
Lorena Sacchini, Domenico Petrone, Franca Rossi, Carmela Amadoro, Alessandra Alessiani, Maria Teresa Mastrodomenico, Patrizia Tucci, Ilaria Del Matto, Giorgio Iannitto, Lucio Marino
Publikováno v:
International Journal of Dairy Technology. 74:564-574
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1bb559be4ecfd057dc21f319c073d54
https://doi.org/10.1111/1471-0307.12787
https://doi.org/10.1111/1471-0307.12787
Autor:
Margherita, Perilli, Silvia, Scattolini, Gianluca Ciro, Telera, Alessandra, Cornacchia, Patrizia, Tucci, Flavio, Sacchini, Massimo, Sericola, Romina, Romantini, Francesca, Marotta, Andrea, Di Provvido, Francesco, Pomilio, Fabrizio, De Massis
Publikováno v:
Microorganisms. 10(2)
Human salmonellosis incidence is increasing in the European Union (EU).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9041a117b685371e481e14b835a17d27
https://pubmed.ncbi.nlm.nih.gov/35208655
https://pubmed.ncbi.nlm.nih.gov/35208655
Autor:
Elisabetta Di Giannatale, Ilaria Del Matto, Franca Rossi, Gabriella Centorotola, Arianna Boni, Francesco Pomilio, Anna Franca Sperandii, Giuseppe Aprea, Silvia Scattolini, Daniela D’Angelantonio, Diana Neri, Alessandra Alessiani, Patrizia Tucci, Lorena Sacchini, Giacomo Migliorati
This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, in order to select an autochthonous culture and investigate its potential for the improvement of safety and func
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d1b61a037f0bdc7e381aa3f2d6b5460
https://doi.org/10.20944/preprints202108.0313.v1
https://doi.org/10.20944/preprints202108.0313.v1
Autor:
Nicola D'Alterio, Francesco Pomilio, Luigi Iannetti, Anna Franca Sperandii, Giacomo Migliorati, Patrizia Tucci, Romolo Salini, Gabriella Centorotola
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 12, Pp 3845-3852 (2019)
Food Science & Nutrition, 7(12):3845-3852
Food Science & Nutrition, Vol 7, Iss 12, Pp 3845-3852 (2019)
Food Science & Nutrition, 7(12):3845-3852
Shelf‐life studies in ready‐to‐eat (RTE) modified atmosphere packaged (MAP) precut iceberg lettuce (minimally processed) were carried out in order to evaluate the natural microflora of the product and survival or multiplication of Listeria mono
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72e8501e3fa8c8cbece7c505b1598d57
http://europepmc.org/articles/PMC6924298
http://europepmc.org/articles/PMC6924298