Παρακολούθηση
Di Biase Mariaelena
Di Biase Mariaelena
CNR-Institute of Science of Food Productions
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα ispa.cnr.it
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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
P Valerio, F., Di Biase, M., Lattanzio, V.M.T., Lavermicocca
International Journal of Food Microbiology 222, 1-7, 2016
1082016
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread
F Valerio, P De Bellis, M Di Biase, SL Lonigro, B Giussani, A Visconti, ...
International journal of food microbiology 156 (3), 278-285, 2012
932012
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads
A Moeini, A Cimmino, G Dal Poggetto, M Di Biase, A Evidente, M Masi, ...
Carbohydrate polymers 195, 631-641, 2018
662018
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits
MG Santagata, G., Mallardo, S., Fasulo, G., Lavermicocca, P., Valerio, F ...
Food chemistry 258, 104-110, 2018
512018
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films
A Moeini, S Mallardo, A Cimmino, G Dal Poggetto, M Masi, M Di Biase, ...
Carbohydrate Polymers, 115627, 2019
382019
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients
P De Bellis, F Minervini, M Di Biase, F Valerio, P Lavermicocca, A Sisto
International journal of food microbiology 197, 30-39, 2015
362015
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life
FP F. Valerio, M. Di Biase, V. Huchet, N. Desriac, S.L. Lonigro, P ...
Food Microbiology 45, 2-9, 2015
352015
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product
2017. Valerio, F., Conte, A., Di Biase, M., Lattanzio, V. M., Lonigro, S. L ...
Food chemistry 221, 582-589, 2017
322017
Effect of amaranth and quinoa flours on exopolysaccharide production and protein profile of liquid sourdough fermented by Weissella cibaria and Lactobacillus plantarum
F Valerio, AR Bavaro, M Di Biase, SL Lonigro, AF Logrieco, ...
Frontiers in Microbiology 11, 967, 2020
302020
The viability of probiotic Lactobacillus paracasei IMPC2. 1 coating on apple slices during dehydration and simulated gastro-intestinal digestion
F Valerio, MG Volpe, G Santagata, F Boscaino, C Barbarisi, M Di Biase, ...
Food Bioscience, 100533, 2020
242020
Effect of< i> Lactobacillus brevis</i>-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast leavened bread during storage
F Valerio, M Di Biase, L Caputo, TM Creanza, N Ancona, A Visconti, ...
Innovative Food Science & Emerging Technologies 25, 2-8, 2014
232014
Sustainable chemo-enzymatic preparation of enantiopure (R)-β-hydroxy-1, 2, 3-triazoles via lactic acid bacteria-mediated bioreduction of aromatic ketones and a heterogeneous …
P Vitale, F Lavolpe, F Valerio, M Di Biase, FM Perna, E Messina, G Agrimi, ...
Reaction Chemistry & Engineering, 2020
222020
Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation
AR Bavaro, M Di Biase, A Conte, SL Lonigro, L Caputo, A Cedola, ...
International Journal of Food Science & Technology 56 (7), 3197-3208, 2021
162021
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products
M Di Biase, AR Bavaro, SL Lonigro, E Pontonio, A Conte, L Padalino, ...
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 1-13, 2019
132019
Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread
M Di Biase, P Lavermicocca, SL Lonigro, F Valerio
Italian Journal of Agronomy 9 (4), 146-151, 2014
132014
Bioprotection of Ready‐to‐eat Probiotic Artichokes Processed with Lactobacillus paracasei LMGP22043 against Foodborne Pathogens
F Valerio, SL Lonigro, M Di Biase, S de Candia, ML Callegari, ...
Bioprotection of Ready‐to‐eat Probiotic Artichokes Processed with …, 2013
132013
Microbiological and physicochemical parametersfor predicting quality of fat and low-fat rawground beef during refrigerated aerobic storage
F Valerio, PN Skandamis, S Failla, M Contò, MD Biase, AR Bavaro, ...
Journal of Food Science, 2020
122020
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation
F Valerio, SL Lonigro, M Giribaldi, M Di Biase, P De Bellis, L Cavallarin, ...
Journal of Functional Foods 17, 468-475, 2015
92015
Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene
P De Bellis, M Ferrara, AR Bavaro, V Linsalata, M Di Biase, B Musio, ...
Foods 11 (18), 2819, 2022
72022
A predictive growth model for pro-technological and probiotic Lacticaseibacillus paracasei strains fermenting white cabbage
M Di Biase, Y Le Marc, AR Anna Rita Bavaro, P De Bellis, SL Lonigro, ...
2022 13 (9007393), 2022
72022
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