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List of works by Pasquale Filannino

Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

scientific article published on 3 May 2016

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L

scientific article published on 26 June 2018

Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree

scientific article published on 10 June 2016

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

article

Fermented L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

scientific article published on 23 January 2019

Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species

scientific article published on 21 January 2019

Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

scientific article published on 18 February 2020

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

scientific article published on 30 June 2020

How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats

scientific article published in 2018

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.

scientific article

How to improve the gluten-free diet: The state of the art from a food science perspective

scientific article published on 13 April 2017

Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria

scientific article published on 26 September 2014

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

scientific article

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

scientific article

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

scientific article published on 04 May 2013

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

scientific article published on 21 February 2017

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

scientific article published on 19 August 2017

Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors.

scientific article published on 16 September 2016

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

scientific article published on 30 August 2014

Novel Fermented Fruit and Vegetable-Based Products

Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread

scientific article published on 14 February 2019

Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits

scientific article published on 15 November 2013

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

scientific article published on 01 February 2021

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