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List of works by Francesca Valerio

Antifungal activity of phenyllactic acid against molds isolated from bakery products

scientific article

Antimould microbial and plant metabolites with potential use in intelligent food packaging.

scientific article

Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens

scientific article published on 8 October 2013

Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system

article

Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life

scientific article published on 24 July 2014

Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread

scientific article published on 14 April 2012

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

scientific article

Ecological and Biological Properties of Satureja cuneifolia Ten. and Thymus spinulosus Ten.: Two Wild Officinal Species of Conservation Concern in Apulia (Italy). A Preliminary Survey

scientific article published in 2021

Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP- Ungeremine microbeads

scientific article published on 04 May 2018

Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

scientific article published on 25 November 2016

Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid.

scientific article published on 22 January 2016

In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract

scientific article

Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola).

scientific article

Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

scientific article published on 27 February 2019

Microbiological and physicochemical parameters for predicting quality of fat and low-fat raw ground beef during refrigerated aerobic storage

scientific article published on 20 January 2020

Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria.

scientific article published on 25 December 2008

Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits.

scientific article published on 15 March 2018

Phytotoxic Effects of Essential Oils from Six Lamiaceae Species ⬇️

scientific article published on 14 January 2023

Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

scientific article

Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation

scientific article published in April 2004

Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.

scientific article

Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1.

scientific article published on 16 July 2018

Randomised clinical trial: efficacy of Lactobacillus paracasei‐enriched artichokes in the treatment of patients with functional constipation – a double‐blind, controlled, crossover study ⬇️

scientific article published on January 8, 2012

Reduction of olive knot disease by a bacteriocin from Pseudomonas syringae pv. ciccaronei.

scientific article

Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects

scientific article published on 20 April 2011

Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food

scientific article

Sustainable chemo-enzymatic preparation of enantiopure (<i>R</i>)-β-hydroxy-1,2,3-triazoles <i>via</i> lactic acid bacteria-mediated bioreduction of aromatic ketones and a heterogeneous “click” cycloaddition reaction in deep eutectic solvents

scientific article published in 2020

Thermoplastic starch and bioactive chitosan sub-microparticle biocomposites: Antifungal and chemico-physical properties of the films

scientific article published on 15 November 2019

Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients.

scientific article published on 18 December 2014

Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage.

scientific article published on 8 January 2008

Use of a Selected Strain as a Starter for Making a "Yeast-Free" Bread

scientific article published on 13 February 2019

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