List of works - Paola Lavermicocca

5,7-Diamino-5,7,9-trideoxynon-2-ulosonic acid: a novel sugar from a phytopathogenic Pseudomonas lipopolysaccharide

scientific article

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

Antiproliferative and proapoptotic effects of viable or heat-killed Lactobacillus paracasei IMPC2.1 and Lactobacillus rhamnosus GG in HGC-27 gastric and DLD-1 colon cell lines.

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

Corpeptins, new bioactive lipodepsipeptides from cultures of Pseudomonas corrugata

scientific article published on 01 August 1998

Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1.

scientific article

Distinct immunomodulatory properties of Lactobacillus paracasei strains.

scientific article

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

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

Exopolysaccharides produced by plant pathogenic bacteria affect ascorbate metabolism in Nicotiana tabacum

scientific article published in August 2003

Highlights on new food research

scientific article published on December 2006

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

scientific article

Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

Lipopolysaccharides from three phytopathogenic pseudomonads

article

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

Modulation of the immune response by probiotic strains in a mouse model of gluten sensitivity

scientific article published on 06 September 2009

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

scientific article published on 01 February 2001

Presence of β-glycosyl linkages in caryophyllan: the main polysaccharide from the Pseudomonas caryophylli LPS fraction

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

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

scientific article published on February 2002

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

Structural determination of the phytotoxic mannan exopolysaccharide from Pseudomonas syringae pv. ciccaronei.

scientific article

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

scientific article

Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product "probiotic table olives"

scientific article

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

scientific article published on 15 November 2019

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

scientific article published on 8 January 2008

List of works by Paola Lavermicocca

5,7-Diamino-5,7,9-trideoxynon-2-ulosonic acid: a novel sugar from a phytopathogenic Pseudomonas lipopolysaccharide

Antifungal activity of phenyllactic acid against molds isolated from bakery products

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

Antiproliferative and proapoptotic effects of viable or heat-killed Lactobacillus paracasei IMPC2.1 and Lactobacillus rhamnosus GG in HGC-27 gastric and DLD-1 colon cell lines.

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

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

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

Corpeptins, new bioactive lipodepsipeptides from cultures of Pseudomonas corrugata

Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1.

Distinct immunomodulatory properties of Lactobacillus paracasei strains.

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

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

Exopolysaccharides produced by plant pathogenic bacteria affect ascorbate metabolism in Nicotiana tabacum

Highlights on new food research

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

Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

Lipopolysaccharides from three phytopathogenic pseudomonads

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

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

Modulation of the immune response by probiotic strains in a mouse model of gluten sensitivity

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

Presence of β-glycosyl linkages in caryophyllan: the main polysaccharide from the Pseudomonas caryophylli LPS fraction

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

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

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

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

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

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

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

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

Structural determination of the phytotoxic mannan exopolysaccharide from Pseudomonas syringae pv. ciccaronei.

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

Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product "probiotic table olives"

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

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