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List of works by Maria Aponte

Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: evaluation by means of a polyphasic approach

scientific article published on 19 March 2014

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients ⬇️

scientific article published on 19 December 2016

Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth

scientific article

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk

scientific article published in March 2001

Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions

scientific article published on 25 May 2013

Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines

scientific article published on 25 September 2015

Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area

scientific article published on 29 March 2006

Fennel Waste-Based Films Suitable for Protecting Cultivations

scientific article published on 18 September 2007

Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations

scientific article published on 18 October 2006

Genetic diversity of a natural population of Rhizobium leguminosarum bv. viciae nodulating plants of Vicia faba in the Vesuvian area.

scientific article

Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies

scientific article published on 01 July 1997

Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages

scientific article published on 19 March 2019

Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains.

scientific article

Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract

scientific article published on 8 March 2018

Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines

scientific article published on 19 November 2018

Mechanisms and therapeutic effectiveness of lactobacilli

scientific article

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

scientific article published on 23 October 2015

Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process.

scientific article

Persistence of bacterial indicators and zoonotic pathogens in contaminated cattle wastes

scientific article (publication date: 20 May 2016)

Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG.

scientific article published on 27 May 2016

Production of fermented chestnut purees by lactic acid bacteria

scientific article published on 16 July 2012

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

scientific article published on 9 October 2017

Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strains

scientific article published on 01 July 1998

Screening of Oxalate Degrading Lactic Acid Bacteria of Food Origin

scientific article published on 13 April 2017

Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese.

scientific article published in June 2010

Short communication: technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment.

scientific article published in December 2011

Spray-dried chestnut extract containingLactobacillus rhamnosuscells as novel ingredient for a probiotic chestnut mousse

scientific article published on 06 March 2014

Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process.

scientific article published on November 2006

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

scientific article published on 27 September 2009

The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk

scientific article published on 06 February 2015

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.

scientific article published on 14 October 2011

Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.

scientific article

Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.

scientific article

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