Perbellini E - Search Results

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Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.

Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: perbellini e. Front Microbiol. 2014 Oct 28;5:570. doi: 10.3389/fmicb.2014.00570. eCollection 2014. Front Microbiol. 2014. PMID: 25389422 Free PMC article.

New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G. Tufariello M, et al. Among authors: perbellini e. Front Microbiol. 2015 Sep 24;6:1007. doi: 10.3389/fmicb.2015.01007. eCollection 2015. Front Microbiol. 2015. PMID: 26441932 Free PMC article.

The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.

Maiorano G, Ramires FA, Durante M, Palamà IE, Blando F, De Rinaldis G, Perbellini E, Patruno V, Gadaleta Caldarola C, Vitucci S, Mita G, Bleve G. Maiorano G, et al. Among authors: perbellini e. Foods. 2022 Sep 12;11(18):2811. doi: 10.3390/foods11182811. Foods. 2022. PMID: 36140940 Free PMC article.

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