Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections.
- Published in:
- PLoS ONE, 2019, v. 14, n. 01, p. 1, doi. 10.1371/journal.pone.0208906
- By:
- Publication type:
- Article
Works by Siroli, Lorenzo
Results: 22
1
2
Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity.
- Published in:
- Foods, 2024, v. 13, n. 12, p. 1947, doi. 10.3390/foods13121947
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- Publication type:
- Article
3
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients.
- Published in:
- Foods, 2024, v. 13, n. 3, p. 449, doi. 10.3390/foods13030449
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- Publication type:
- Article
4
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3288, doi. 10.3390/foods12173288
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- Publication type:
- Article
5
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice.
- Published in:
- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10122998
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- Publication type:
- Article
6
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1815, doi. 10.3390/foods9121815
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- Publication type:
- Article
7
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 987, doi. 10.3390/foods9080987
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- Publication type:
- Article
8
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08.
- Published in:
- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.651711
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- Publication type:
- Article
9
Volatile Molecule Profiles and Anti- Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks.
- Published in:
- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00563
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- Publication type:
- Article
10
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids.
- Published in:
- Frontiers in Microbiology, 2015, v. 6, p. 1, doi. 10.3389/fmicb.2015.01105
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- Publication type:
- Article
11
Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce.
- Published in:
- Molecules, 2019, v. 24, n. 8, p. 1474, doi. 10.3390/molecules24081474
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- Publication type:
- Article
12
Release of Biopolymers from Saccharomyces cerevisiae Biomass Through Thermal and Non-Thermal Technologies.
- Published in:
- Microorganisms, 2024, v. 12, n. 12, p. 2596, doi. 10.3390/microorganisms12122596
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- Publication type:
- Article
13
Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional Foods.
- Published in:
- Microorganisms, 2021, v. 9, n. 4, p. 833, doi. 10.3390/microorganisms9040833
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- Publication type:
- Article
14
Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response.
- Published in:
- Microorganisms, 2020, v. 8, n. 3, p. 439, doi. 10.3390/microorganisms8030439
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- Publication type:
- Article
15
Flow Cytometric Assessment of the Morphological and Physiological Changes of Listeria monocytogenes and Escherichia coli in Response to Natural Antimicrobial Exposure.
- Published in:
- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.02783
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- Publication type:
- Article
16
Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 11, p. 4454, doi. 10.1002/jsfa.11799
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- Publication type:
- Article
17
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 1, p. 51, doi. 10.3390/fermentation9010051
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- Publication type:
- Article
18
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 12, p. 722, doi. 10.3390/fermentation8120722
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- Publication type:
- Article
19
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 12, p. 708, doi. 10.3390/fermentation8120708
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- Publication type:
- Article
20
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 262, doi. 10.1111/1471-0307.12251
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- Publication type:
- Article
21
Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products.
- Published in:
- Frontiers in Microbiology, 2017, v. 8, p. 1, doi. 10.3389/fmicb.2017.00166
- By:
- Publication type:
- Article
22
Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production.
- Published in:
- Animals (2076-2615), 2020, v. 10, n. 5, p. 782, doi. 10.3390/ani10050782
- By:
- Publication type:
- Article