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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

European food research & technology, 2012-11, Vol.235 (5), p.767-778

2012

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Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

European food research & technology, 2010-05, Vol.231 (1), p.1-12

2010

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Adhesion and aggregation properties of probiotic and pathogen strains

European food research & technology, 2008-03, Vol.226 (5), p.1065-1073

2008

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Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

European food research & technology, 2012-10, Vol.235 (4), p.719-728

2012

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Production of organic acids by Lactobacillus strains in three different media

European food research & technology, 2010, Vol.230 (3), p.395-404

2010

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Identification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model

European food research & technology, 2016-10, Vol.242 (10), p.1777-1785

2016

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Chemical characterization and antioxidant activity of an exopolysaccharide fraction isolated from Bifidobacterium animalis RH

European food research & technology, 2011-02, Vol.232 (2), p.231-240

2011

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Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

European food research & technology, 2010-02, Vol.230 (4), p.645-654

2010

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Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

European food research & technology, 2012-09, Vol.235 (3), p.497-505

2012

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stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami

European food research & technology, 2009-03, Vol.228 (5), p.767-775

2009

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Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

European food research & technology, 2009-08, Vol.229 (4), p.593-601

2009

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Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus

European food research & technology, 2009-07, Vol.229 (3), p.533-538

2009

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Probiotic strains: survival under simulated gastrointestinal conditions, in vitro adhesion to Caco-2 cells and effect on cytokine secretion

European food research & technology, 2008-09, Vol.227 (5), p.1475-1484

2008

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Simultaneous saccharification and fermentation of furfural residues by mixed cultures of lactic acid bacteria and yeast to produce lactic acid and ethanol

European food research & technology, 2011-09, Vol.233 (3), p.489-495

2011

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Cinnamon essential oil and cinnamaldehyde in the control of bacterial biofilms formed on stainless steel surfaces

European food research & technology, 2012-05, Vol.234 (5), p.821-832

2012

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Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability

European food research & technology, 2010-10, Vol.231 (6), p.925-931

2010

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Microbial and chemical analysis of a kvass fermentation

European food research & technology, 2008-05, Vol.227 (1), p.261-266

2008

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ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China

European food research & technology, 2009-02, Vol.228 (4), p.607-612

2009

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Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

European food research & technology, 2008-02, Vol.226 (4), p.877-888

2008

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Influence of novel fructans produced by selected acetic acid bacteria on the volume and texture of wheat breads

European food research & technology, 2012-03, Vol.234 (3), p.493-499

2012

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A bile salt hydrolase gene of Lactobacillus plantarum BBE7 with high cholesterol-removing activity

European food research & technology, 2012-09, Vol.235 (3), p.419-427

2012

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Antibacterial activity of hen egg white lysozyme modified by thermochemical technique

European food research & technology, 2009-03, Vol.228 (5), p.841-845

2009

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Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

European food research & technology, 2011-12, Vol.233 (6), p.931-940

2011

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Inactivation of Gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system

European food research & technology, 2008-05, Vol.227 (1), p.77-82

2008

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Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

European food research & technology, 2010-04, Vol.230 (6), p.849-857

2010

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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

Adhesion and aggregation properties of probiotic and pathogen strains

Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

Production of organic acids by Lactobacillus strains in three different media

Identification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model

Chemical characterization and antioxidant activity of an exopolysaccharide fraction isolated from Bifidobacterium animalis RH

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus

Probiotic strains: survival under simulated gastrointestinal conditions, in vitro adhesion to Caco-2 cells and effect on cytokine secretion

Simultaneous saccharification and fermentation of furfural residues by mixed cultures of lactic acid bacteria and yeast to produce lactic acid and ethanol

Cinnamon essential oil and cinnamaldehyde in the control of bacterial biofilms formed on stainless steel surfaces

Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability

Microbial and chemical analysis of a kvass fermentation

ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China

Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

Influence of novel fructans produced by selected acetic acid bacteria on the volume and texture of wheat breads

A bile salt hydrolase gene of Lactobacillus plantarum BBE7 with high cholesterol-removing activity

Antibacterial activity of hen egg white lysozyme modified by thermochemical technique

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Inactivation of Gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system

Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

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