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Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages

Molecules (Basel, Switzerland), 2023-11, Vol.28 (22), p.7642

2023

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Bioprospecting Antimicrobials from Lactiplantibacillus plantarum : Key Factors Underlying Its Probiotic Action

International journal of molecular sciences, 2021-11, Vol.22 (21), p.12076

2021

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Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarum

Biotechnology letters, 2021-03, Vol.43 (3), p.645-654

2021

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Spontaneous Food Fermentations and Potential Risks for Human Health

Fermentation (Basel), 2017-12, Vol.3 (4), p.49

2017

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Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance

Microorganisms (Basel), 2020-02, Vol.8 (2), p.306

2020

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Microbial Resources and Enological Significance: Opportunities and Benefits

Frontiers in microbiology, 2017-06, Vol.8, p.995-995

2017

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Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

Molecules (Basel, Switzerland), 2020-03, Vol.25 (5), p.1242

2020

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A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

International journal of molecular sciences, 2019-08, Vol.20 (16), p.3980

2019

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Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

Applied microbiology and biotechnology, 2014-04, Vol.98 (8), p.3691-3700

2014

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Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

Foods, 2020-08, Vol.9 (9), p.1138

2020

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Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria

International journal of molecular sciences, 2014-02, Vol.15 (2), p.3025-3039

2014

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Editorial: Microbial-based solutions to reduce contaminants in foods and beverages

Frontiers in microbiology, 2023-05, Vol.14, p.1192658-1192658

2023

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Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits

Fermentation (Basel), 2021, Vol.7 (2), p.60

2021

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Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Foods, 2020-10, Vol.9 (10), p.1498

2020

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Editorial: Microbiological Safety of Foods

Foods, 2020-12, Vol.10 (1), p.53

2020

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Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0

Fermentation (Basel), 2021-03, Vol.7 (1), p.32

2021

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Molecular chaperone function of three small heat-shock proteins from a model probiotic species

Cell stress & chaperones, 2023-01, Vol.28 (1), p.79-89

2023

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Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience

Fermentation (Basel), 2021, Vol.7 (2), p.54

2021

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Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine

Frontiers in microbiology, 2012-01, Vol.3, p.122-122

2012

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Beta-glucans improve growth, viability and colonization of probiotic microorganisms

International journal of molecular sciences, 2012-05, Vol.13 (5), p.6026-6039

2012

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Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

Food microbiology, 2013-12, Vol.36 (2), p.335-342

2013

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Seismic performance evaluation of plasterboard partitions via shake table tests

Bulletin of earthquake engineering, 2014-08, Vol.12 (4), p.1657-1677

2014

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PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study

Fermentation (Basel), 2020-05, Vol.6 (2), p.55

2020

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Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Foods, 2017-12, Vol.6 (12), p.110

2017

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Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

Fermentation (Basel), 2021, Vol.7 (1), p.24

2021

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Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages

Bioprospecting Antimicrobials from Lactiplantibacillus plantarum : Key Factors Underlying Its Probiotic Action

Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarum

Spontaneous Food Fermentations and Potential Risks for Human Health

Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance

Microbial Resources and Enological Significance: Opportunities and Benefits

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria

Editorial: Microbial-based solutions to reduce contaminants in foods and beverages

Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Editorial: Microbiological Safety of Foods

Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0

Molecular chaperone function of three small heat-shock proteins from a model probiotic species

Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience

Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine

Beta-glucans improve growth, viability and colonization of probiotic microorganisms

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

Seismic performance evaluation of plasterboard partitions via shake table tests

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study

Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

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