Filomena Nazzaro
Filomena Nazzaro
Istituto di Scienze dell'Alimentazione, ISA-CNR
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Effect of essential oils on pathogenic bacteria
F Nazzaro, F Fratianni, L De Martino, R Coppola, V De Feo
Pharmaceuticals 6 (12), 1451-1474, 2013
Functional foods and nondairy probiotic food development: trends, concepts, and products
D Granato, GF Branco, F Nazzaro, AG Cruz, JAF Faria
Comprehensive reviews in food science and food safety 9 (3), 292-302, 2010
Essential oils and antifungal activity
F Nazzaro, F Fratianni, R Coppola, V De Feo
Pharmaceuticals 10 (4), 86, 2017
Microencapsulation in food science and biotechnology
F Nazzaro, P Orlando, F Fratianni, R Coppola
Current opinion in biotechnology 23 (2), 182-186, 2012
Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori)
F Fratianni, M Tucci, M De Palma, R Pepe, F Nazzaro
Food chemistry 104 (3), 1282-1286, 2007
Quorum sensing and phytochemicals
F Nazzaro, F Fratianni, R Coppola
International journal of molecular sciences 14 (6), 12607-12619, 2013
Preservation of chicken breast meat treated with thyme and balm essential oils
F Fratianni, L De Martino, A Melone, V De Feo, R Coppola, F Nazzaro
Journal of food science 75 (8), M528-M535, 2010
Chemical Composition and in Vitro Antimicrobial and Mutagenic Activities of Seven Lamiaceae Essential Oils
L De Martino, V De Feo, F Nazzaro
Molecules 14 (10), 4213-4230, 2009
The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
CF Balthazar, HLA Silva, EA Esmerino, RS Rocha, J Moraes, MAV Carmo, ...
Food Chemistry 246, 464-472, 2018
Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions
F Nazzaro, F Fratianni, R Coppola, A Sada, P Orlando
Journal of Functional Foods 1 (3), 319-323, 2009
Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique
T Marrufo, F Nazzaro, E Mancini, F Fratianni, R Coppola, L De Martino, ...
Molecules 18 (9), 10989-11000, 2013
Laurus nobilis: Composition of Essential Oil and Its Biological Activities
L Caputo, F Nazzaro, LF Souza, L Aliberti, L De Martino, F Fratianni, ...
Molecules 22 (6), 930, 2017
Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying
BD Giulio, P Orlando, G Barba, R Coppola, MD Rosa, A Sada, PPD Prisco, ...
World Journal of Microbiology and Biotechnology 21, 739-746, 2005
Chemistry, antioxidant, antibacterial and antifungal activities of volatile oils and their components
L De Martino, V De Feo, F Fratianni, F Nazzaro
Natural product communications 4 (12), 1934578X0900401226, 2009
Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides
F Nazzaro, F Fratianni, A Sada, P Orlando
Journal of the Science of Food and Agriculture 88 (13), 2271-2276, 2008
Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania …
F Fratianni, F Cardinale, A Cozzolino, T Granese, D Albanese, ...
Journal of functional foods 7, 551-557, 2014
Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive …
MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ...
Journal of Functional Foods 45, 435-443, 2018
Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of …
MN Ombra, A d’Acierno, F Nazzaro, R Riccardi, P Spigno, M Zaccardelli, ...
Oxidative medicine and cellular longevity 2016 (1), 1398298, 2016
Antioxidant effect of red wine anthocyanins in normal and catalase-inactive human erythrocytes
I Tedesco, GL Russo, F Nazzaro, M Russo, R Palumbo
The Journal of nutritional biochemistry 12 (9), 505-511, 2001
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
MR Silveira, NM Coutinho, EA Esmerino, J Moraes, LM Fernandes, ...
Food chemistry 279, 120-127, 2019
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