| Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid P Valerio, F., Di Biase, M., Lattanzio, V.M.T., Lavermicocca International Journal of Food Microbiology 222, 1-7, 2016 | 108 | 2016 |
| Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread F Valerio, P De Bellis, M Di Biase, SL Lonigro, B Giussani, A Visconti, ... International journal of food microbiology 156 (3), 278-285, 2012 | 93 | 2012 |
| Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads A Moeini, A Cimmino, G Dal Poggetto, M Di Biase, A Evidente, M Masi, ... Carbohydrate polymers 195, 631-641, 2018 | 66 | 2018 |
| Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits MG Santagata, G., Mallardo, S., Fasulo, G., Lavermicocca, P., Valerio, F ... Food chemistry 258, 104-110, 2018 | 51 | 2018 |
| Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films A Moeini, S Mallardo, A Cimmino, G Dal Poggetto, M Masi, M Di Biase, ... Carbohydrate Polymers, 115627, 2019 | 38 | 2019 |
| Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients P De Bellis, F Minervini, M Di Biase, F Valerio, P Lavermicocca, A Sisto International journal of food microbiology 197, 30-39, 2015 | 36 | 2015 |
| Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life FP F. Valerio, M. Di Biase, V. Huchet, N. Desriac, S.L. Lonigro, P ... Food Microbiology 45, 2-9, 2015 | 35 | 2015 |
| Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product 2017. Valerio, F., Conte, A., Di Biase, M., Lattanzio, V. M., Lonigro, S. L ... Food chemistry 221, 582-589, 2017 | 32 | 2017 |
| Effect of amaranth and quinoa flours on exopolysaccharide production and protein profile of liquid sourdough fermented by Weissella cibaria and Lactobacillus plantarum F Valerio, AR Bavaro, M Di Biase, SL Lonigro, AF Logrieco, ... Frontiers in Microbiology 11, 967, 2020 | 30 | 2020 |
| The viability of probiotic Lactobacillus paracasei IMPC2. 1 coating on apple slices during dehydration and simulated gastro-intestinal digestion F Valerio, MG Volpe, G Santagata, F Boscaino, C Barbarisi, M Di Biase, ... Food Bioscience, 100533, 2020 | 24 | 2020 |
| Effect of< i> Lactobacillus brevis</i>-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast leavened bread during storage F Valerio, M Di Biase, L Caputo, TM Creanza, N Ancona, A Visconti, ... Innovative Food Science & Emerging Technologies 25, 2-8, 2014 | 23 | 2014 |
| Sustainable chemo-enzymatic preparation of enantiopure (R)-β-hydroxy-1, 2, 3-triazoles via lactic acid bacteria-mediated bioreduction of aromatic ketones and a heterogeneous … P Vitale, F Lavolpe, F Valerio, M Di Biase, FM Perna, E Messina, G Agrimi, ... Reaction Chemistry & Engineering, 2020 | 22 | 2020 |
| Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation AR Bavaro, M Di Biase, A Conte, SL Lonigro, L Caputo, A Cedola, ... International Journal of Food Science & Technology 56 (7), 3197-3208, 2021 | 16 | 2021 |
| Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products M Di Biase, AR Bavaro, SL Lonigro, E Pontonio, A Conte, L Padalino, ... INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 1-13, 2019 | 13 | 2019 |
| Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread M Di Biase, P Lavermicocca, SL Lonigro, F Valerio Italian Journal of Agronomy 9 (4), 146-151, 2014 | 13 | 2014 |
| Bioprotection of Ready‐to‐eat Probiotic Artichokes Processed with Lactobacillus paracasei LMGP22043 against Foodborne Pathogens F Valerio, SL Lonigro, M Di Biase, S de Candia, ML Callegari, ... Bioprotection of Ready‐to‐eat Probiotic Artichokes Processed with …, 2013 | 13 | 2013 |
| Microbiological and physicochemical parametersfor predicting quality of fat and low-fat rawground beef during refrigerated aerobic storage F Valerio, PN Skandamis, S Failla, M Contò, MD Biase, AR Bavaro, ... Journal of Food Science, 2020 | 12 | 2020 |
| Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation F Valerio, SL Lonigro, M Giribaldi, M Di Biase, P De Bellis, L Cavallarin, ... Journal of Functional Foods 17, 468-475, 2015 | 9 | 2015 |
| Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene P De Bellis, M Ferrara, AR Bavaro, V Linsalata, M Di Biase, B Musio, ... Foods 11 (18), 2819, 2022 | 7 | 2022 |
| A predictive growth model for pro-technological and probiotic Lacticaseibacillus paracasei strains fermenting white cabbage M Di Biase, Y Le Marc, AR Anna Rita Bavaro, P De Bellis, SL Lonigro, ... 2022 13 (9007393), 2022 | 7 | 2022 |
Francesca ValerioInstitute of Science of Food Production - CNRAdresse e-mail validée de ispa.cnr.it
