Sorrentino E - Search Results

1

In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains.

Letizia F, Albanese G, Testa B, Vergalito F, Bagnoli D, Di Martino C, Carillo P, Verrillo L, Succi M, Sorrentino E, Coppola R, Tremonte P, Lombardi SJ, Di Marco R, Iorizzo M. Letizia F, et al. Among authors: sorrentino e. Curr Issues Mol Biol. 2022 May 19;44(5):2321-2334. doi: 10.3390/cimb44050158. Curr Issues Mol Biol. 2022. PMID: 35678687 Free PMC article.

2

Rapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysis.

Marconi E, Sorrentino E, Mastrocola L, Coppola R. Marconi E, et al. Among authors: sorrentino e. J Agric Food Chem. 2000 Aug;48(8):3348-51. doi: 10.1021/jf9907440. J Agric Food Chem. 2000. PMID: 10956114

3

Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour.

Succi M, Reale A, Andrighetto C, Lombardi A, Sorrentino E, Coppola R. Succi M, et al. Among authors: sorrentino e. FEMS Microbiol Lett. 2003 Aug 8;225(1):143-8. doi: 10.1016/S0378-1097(03)00500-7. FEMS Microbiol Lett. 2003. PMID: 12900033

4

Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.

Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R. Reale A, et al. Among authors: sorrentino e. J Agric Food Chem. 2004 Oct 6;52(20):6300-5. doi: 10.1021/jf049551p. J Agric Food Chem. 2004. PMID: 15453704

5

Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.

Succi M, Tremonte P, Reale A, Sorrentino E, Grazia L, Pacifico S, Coppola R. Succi M, et al. Among authors: sorrentino e. FEMS Microbiol Lett. 2005 Mar 1;244(1):129-37. doi: 10.1016/j.femsle.2005.01.037. FEMS Microbiol Lett. 2005. PMID: 15727832

6

Shelf life of fresh sausages stored under modified atmospheres.

Tremonte P, Sorrentino E, Succi M, Reale A, Maiorano G, Coppola R. Tremonte P, et al. Among authors: sorrentino e. J Food Prot. 2005 Dec;68(12):2686-92. doi: 10.4315/0362-028x-68.12.2686. J Food Prot. 2005. PMID: 16355843 Free article.

7

The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.

Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R. Reale A, et al. Among authors: sorrentino e. J Agric Food Chem. 2007 Apr 18;55(8):2993-7. doi: 10.1021/jf063507n. Epub 2007 Mar 21. J Agric Food Chem. 2007. PMID: 17373819

8

Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.

Tremonte P, Succi M, Reale A, Di Renzo T, Sorrentino E, Coppola R. Tremonte P, et al. Among authors: sorrentino e. J Appl Microbiol. 2007 Sep;103(3):743-51. doi: 10.1111/j.1365-2672.2007.03315.x. J Appl Microbiol. 2007. PMID: 17714408

9

Lactobacillus rhamnosus as additive for maize and sorghum ensiling.

Salimei E, Capilongo V, Simoni A, Peiretti PG, Maglieri C, Romano CA, Mannina L, Coppola R, Sorrentino E. Salimei E, et al. Among authors: sorrentino e. J Agric Food Chem. 2007 Nov 14;55(23):9600-7. doi: 10.1021/jf071775v. Epub 2007 Oct 12. J Agric Food Chem. 2007. PMID: 17929890

10

Irradiation treatments to improve the shelf life of fresh black truffles (truffles preservation by gamma-rays).

Reale A, Sorrentino E, Iacumin L, Tremonte P, Manzano M, Maiuro L, Comi G, Coppola R, Succi M. Reale A, et al. Among authors: sorrentino e. J Food Sci. 2009 May-Jul;74(4):M196-200. doi: 10.1111/j.1750-3841.2009.01142.x. J Food Sci. 2009. PMID: 19490339

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