Caputo L - Search Results

1

Efficacy of gaseous ozone to counteract postharvest table grape sour rot.

Pinto L, Caputo L, Quintieri L, de Candia S, Baruzzi F. Pinto L, et al. Among authors: caputo l. Food Microbiol. 2017 Sep;66:190-198. doi: 10.1016/j.fm.2017.05.001. Epub 2017 May 2. Food Microbiol. 2017. PMID: 28576368

2

Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage.

Baruzzi F, Matarante A, Caputo L, Morea M. Baruzzi F, et al. Among authors: caputo l. Meat Sci. 2006 Feb;72(2):261-9. doi: 10.1016/j.meatsci.2005.07.013. Epub 2005 Sep 21. Meat Sci. 2006. PMID: 22061553

3

Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese.

Baruzzi F, Lagonigro R, Quintieri L, Morea M, Caputo L. Baruzzi F, et al. Among authors: caputo l. Food Microbiol. 2012 May;30(1):37-44. doi: 10.1016/j.fm.2011.10.009. Epub 2011 Oct 14. Food Microbiol. 2012. PMID: 22265281

4

Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese.

Quintieri L, Caputo L, Monaci L, Deserio D, Morea M, Baruzzi F. Quintieri L, et al. Among authors: caputo l. Food Microbiol. 2012 Aug;31(1):64-71. doi: 10.1016/j.fm.2012.02.015. Epub 2012 Mar 10. Food Microbiol. 2012. PMID: 22475944

5

Cloning and expression of synthetic genes encoding angiotensin-I converting enzyme (ACE)-inhibitory bioactive peptides in Bifidobacterium pseudocatenulatum.

Losurdo L, Quintieri L, Caputo L, Gallerani R, Mayo B, De Leo F. Losurdo L, et al. Among authors: caputo l. FEMS Microbiol Lett. 2013 Mar;340(1):24-32. doi: 10.1111/1574-6968.12068. Epub 2013 Jan 24. FEMS Microbiol Lett. 2013. PMID: 23278337 Free article.

6

Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens.

Caputo L, Quintieri L, Bianchi DM, Decastelli L, Monaci L, Visconti A, Baruzzi F. Caputo L, et al. Food Microbiol. 2015 Apr;46:15-24. doi: 10.1016/j.fm.2014.06.021. Epub 2014 Jun 28. Food Microbiol. 2015. PMID: 25475261

7

Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.

Federico B, Pinto L, Quintieri L, Carito A, Calabrese N, Caputo L. Federico B, et al. Among authors: caputo l. Int J Food Microbiol. 2015 Dec 23;215:179-86. doi: 10.1016/j.ijfoodmicro.2015.09.017. Epub 2015 Oct 8. Int J Food Microbiol. 2015. PMID: 26453993

8

Rapid profiling of antimicrobial compounds characterising B. subtilis TR50 cell-free filtrate by high-performance liquid chromatography coupled to high-resolution Orbitrap™ mass spectrometry.

Monaci L, Quintieri L, Caputo L, Visconti A, Baruzzi F. Monaci L, et al. Among authors: caputo l. Rapid Commun Mass Spectrom. 2016 Jan 15;30(1):45-53. doi: 10.1002/rcm.7408. Rapid Commun Mass Spectrom. 2016. PMID: 26661969

9

Improvement of Ayran quality by the selection of autochthonous microbial cultures.

Baruzzi F, Quintieri L, Caputo L, Cocconcelli P, Borcakli M, Owczarek L, Jasińska UT, Skąpska S, Morea M. Baruzzi F, et al. Among authors: caputo l. Food Microbiol. 2016 Dec;60:92-103. doi: 10.1016/j.fm.2016.07.001. Epub 2016 Jul 6. Food Microbiol. 2016. PMID: 27554150

10

Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins.

Baruzzi F, de Candia S, Quintieri L, Caputo L, De Leo F. Baruzzi F, et al. Among authors: caputo l. Front Microbiol. 2017 Apr 19;8:640. doi: 10.3389/fmicb.2017.00640. eCollection 2017. Front Microbiol. 2017. PMID: 28469606 Free PMC article.

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