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laura quintieri
laura quintieri
istituto di scienze delle produzioni alimentari-Ispa cnr
E-mailová adresa ověřena na: ispa.cnr.it
Název
Citace
Citace
Rok
Antimicrobial compounds produced by Bacillus spp. and applications in food
F Baruzzi, L Quintieri, M Morea, L Caputo
Science against microbial pathogens: communicating current research and …, 2011
1442011
Aflatoxin B1 and M1 Degradation by Lac2 from Pleurotus pulmonarius and Redox Mediators
M Loi, F Fanelli, P Zucca, VC Liuzzi, L Quintieri, MT Cimmarusti, L Monaci, ...
Toxins 8 (9), 245, 2016
1322016
Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies
L Quintieri, F Fanelli, L Caputo
Foods 8 (9), 372, 2019
932019
Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese
F Baruzzi, R Lagonigro, L Quintieri, M Morea, L Caputo
Food Microbiology 30 (1), 37-44, 2012
822012
Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens
L Caputo, L Quintieri, DM Bianchi, L Decastelli, L Monaci, A Visconti, ...
Food microbiology 46, 15-24, 2015
782015
Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.
B Federico, L Pinto, L Quintieri, A Carito, N Calabrese, L Caputo
International journal of food microbiology 215, 179-186, 2015
592015
Direct plasma deposition of lysozyme‐embedded bio‐composite thin films
F Palumbo, G Camporeale, YW Yang, JS Wu, E Sardella, G Dilecce, ...
Plasma Processes and Polymers 12 (11), 1302-1310, 2015
552015
Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese
L Quintieri, L Caputo, L Monaci, D Deserio, M Morea, F Baruzzi
Food microbiology 31 (1), 64-71, 2012
532012
Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach
L Quintieri, L Monaci, F Baruzzi, MG Giuffrida, S de Candia, L Caputo
Journal of food science and technology 54, 1910-1916, 2017
512017
Mycotoxin Removal by Lactobacillus spp. and Their Application in Animal Liquid Feed
C Ragoubi, L Quintieri, D Greco, A Mehrez, I Maatouk, V D’Ascanio, ...
Toxins 13 (3), 185, 2021
482021
Antimicrobial and antibiofilm activities of citrus water-extracts obtained by microwave-assisted and conventional methods
L Caputo, L Quintieri, MM Cavalluzzi, G Lentini, S Habtemariam
Biomedicines 6 (2), 70, 2018
462018
Active packaging for table grapes: Evaluation of antimicrobial performances of packaging for shelf life of the grapes under thermal stress
G Gorrasi, V Bugatti, L Vertuccio, V Vittoria, B Pace, M Cefola, L Quintieri, ...
Food Packaging and Shelf Life 25, 100545, 2020
452020
Bovine lactoferrin and lactoferricin on plasma-deposited coating against spoilage Pseudomonas spp.
L Quintieri, BR Pistillo, L Caputo, P Favia, F Baruzzi
Innovative Food Science & Emerging Technologies 20, 215-222, 2013
442013
Alternative protein sources and novel foods: benefits, food applications and safety issues
L Quintieri, C Nitride, E De Angelis, A Lamonaca, R Pilolli, F Russo, ...
Nutrients 15 (6), 1509, 2023
422023
Molecular and phenotypic characterization of Pichia fermentans strains found among Boza yeasts
L Caputo, L Quintieri, F Baruzzi, M Borcakli, M Morea
Food Research International 48 (2), 755-762, 2012
392012
Improvement of Ayran quality by the selection of autochthonous microbial cultures
F Baruzzi, L Quintieri, L Caputo, PS Cocconcelli, M Borcakli, L Owczarek, ...
Food Microbiology 60, 92-103, 2016
372016
Biofilm and pathogenesis-related proteins in the foodborne P. fluorescens ITEM 17298 with distinctive phenotypes during cold storage
L Quintieri, F Fanelli, D Zuehlke, L Caputo, AF Logrieco, A Dirk, K Riedel
Frontiers in Microbiology 11, 991, 2020
362020
Proteomic analysis of the food spoiler Pseudomonas fluorescens ITEM 17298 reveals the antibiofilm activity of the pepsin-digested bovine lactoferrin
L Quintieri, D Zühlke, F Fanelli, L Caputo, VC Liuzzi, AF Logrieco, ...
Food microbiology 82, 177-193, 2019
352019
Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources
L Pinto, M Malfeito-Ferreira, L Quintieri, AC Silva, F Baruzzi
International journal of food microbiology 296, 65-74, 2019
342019
Efficacy of gaseous ozone to counteract postharvest table grape sour rot
L Pinto, L Caputo, L Quintieri, S De Candia, F Baruzzi
Food microbiology 66, 190-198, 2017
342017
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Články 1–20