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Detection of vaginal lactobacilli as probiotic candidates

Scientific reports, 2019-03, Vol.9 (1), p.3355, Article 3355

2019

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Exhaust emissions from a diesel powered vehicle fuelled by soybean biodiesel blends (B3–B20) with ethanol as an additive (B20E2–B20E5)

Fuel (Guildford), 2011, Vol.90 (1), p.98-103

2011

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Occurrence, diversity, and persistence of antibiotic resistant enterococci in full-scale constructed wetlands treating urban wastewater in Sicily

Bioresource technology, 2019-02, Vol.274, p.468-478

2019

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Comparative genomic and functional analysis of 100 Lactobacillus rhamnosus strains and their comparison with strain GG

PLoS genetics, 2013-08, Vol.9 (8), p.e1003683-e1003683

2013

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Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait

Scientific reports, 2022-10, Vol.12 (1), p.17322-16, Article 17322

2022

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Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

Applied sciences, 2021-08, Vol.11 (16), p.7511

2021

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Yttrium and lanthanides in human lung fluids, probing the exposure to atmospheric fallout

Journal of hazardous materials, 2011-02, Vol.186 (2-3), p.1103-1110

2011

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Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

Food microbiology, 2015-09, Vol.50, p.109-117

2015

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Pecorino Crotonese cheese: Study of bacterial population and flavour compounds

Food microbiology, 2010-05, Vol.27 (3), p.363-374

2010

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Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage

Molecules (Basel, Switzerland), 2023-01, Vol.28 (2), p.646

2023

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Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Frontiers in microbiology, 2019-02, Vol.10, p.174

2019

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Application of molecular approaches to study lactic acid bacteria in artisanal cheeses

Journal of microbiological methods, 2009-07, Vol.78 (1), p.1-9

2009

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A causal investigation on the determinants of CO2 in China

International journal of sustainable development and world ecology, 2019-11, Vol.26 (8), p.665-671

2019

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Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Frontiers in microbiology, 2018-06, Vol.9, p.1125-1125

2018

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Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Frontiers in microbiology, 2023-01, Vol.14, p.1112328-1112328

2023

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Antimicrobial activity of bovine lactoferrin against Gardnerella species clinical isolates

Frontiers in microbiology, 2022-09, Vol.13, p.1000822-1000822

2022

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Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis

Applied and Environmental Microbiology, 2002-04, Vol.68 (4), p.1882-1892

2002

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Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Microorganisms (Basel), 2022-01, Vol.10 (2), p.237

2022

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Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Microorganisms (Basel), 2023-05, Vol.11 (5), p.1338

2023

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Relationship between lanthanide contents in aquatic turtles and environmental exposures

Chemosphere (Oxford), 2013-05, Vol.91 (8), p.1130-1135

2013

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Damage monitoring on carbonate stones: Field exposure tests contributing to pollution impact evaluation in two Italian sites

Construction & building materials, 2017-10, Vol.152, p.907-922

2017

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Multi O- and S-isotopes as tracers of black crusts formation under volcanic and non-volcanic atmospheric conditions in Sicily (Italy)

The Science of the total environment, 2021-01, Vol.750, p.142283-142283, Article 142283

2021

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Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products

Frontiers in nutrition (Lausanne), 2020-04, Vol.7, p.46-46

2020

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Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese

International journal of food microbiology, 2008-03, Vol.122 (3), p.269-278

2008

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Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat

Animals (Basel), 2020-04, Vol.10 (4), p.640

2020

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Detection of vaginal lactobacilli as probiotic candidates

Exhaust emissions from a diesel powered vehicle fuelled by soybean biodiesel blends (B3–B20) with ethanol as an additive (B20E2–B20E5)

Occurrence, diversity, and persistence of antibiotic resistant enterococci in full-scale constructed wetlands treating urban wastewater in Sicily

Comparative genomic and functional analysis of 100 Lactobacillus rhamnosus strains and their comparison with strain GG

Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait

Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

Yttrium and lanthanides in human lung fluids, probing the exposure to atmospheric fallout

Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

Pecorino Crotonese cheese: Study of bacterial population and flavour compounds

Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Application of molecular approaches to study lactic acid bacteria in artisanal cheeses

A causal investigation on the determinants of CO2 in China

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Antimicrobial activity of bovine lactoferrin against Gardnerella species clinical isolates

Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Relationship between lanthanide contents in aquatic turtles and environmental exposures

Damage monitoring on carbonate stones: Field exposure tests contributing to pollution impact evaluation in two Italian sites

Multi O- and S-isotopes as tracers of black crusts formation under volcanic and non-volcanic atmospheric conditions in Sicily (Italy)

Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products

Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese

Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat

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