Chaves López C - Search Results

1

Genetic relationships and biofilm formation of Listeria monocytogenes isolated from the smoked salmon industry.

Maggio F, Rossi C, Chiaverini A, Ruolo A, Orsini M, Centorame P, Acciari VA, Chaves López C, Salini R, Torresi M, Serio A, Pomilio F, Paparella A. Maggio F, et al. Among authors: chaves lopez c. Int J Food Microbiol. 2021 Oct 16;356:109353. doi: 10.1016/j.ijfoodmicro.2021.109353. Epub 2021 Aug 6. Int J Food Microbiol. 2021. PMID: 34411997

2

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).

Chaves-López C, De Angelis M, Martuscelli M, Serio A, Paparella A, Suzzi G. Chaves-López C, et al. J Appl Microbiol. 2006 Aug;101(2):353-60. doi: 10.1111/j.1365-2672.2006.02941.x. J Appl Microbiol. 2006. PMID: 16882142

3

Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects.

Serio A, Paparella A, Chaves-López C, Corsetti A, Suzzi G. Serio A, et al. Among authors: chaves lopez c. J Food Prot. 2007 Jul;70(7):1561-8. doi: 10.4315/0362-028x-70.7.1561. J Food Prot. 2007. PMID: 17685326 Free article.

4

Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage.

Osorio-Cadavid E, Chaves-López C, Tofalo R, Paparella A, Suzzi G. Osorio-Cadavid E, et al. Among authors: chaves lopez c. Food Microbiol. 2008 Sep;25(6):771-7. doi: 10.1016/j.fm.2008.04.014. Epub 2008 May 7. Food Microbiol. 2008. PMID: 18620968

5

Growth and metabolites production by Penicillium brevicompactum in yoghurt.

Ndagijimana M, Chaves-López C, Corsetti A, Tofalo R, Sergi M, Paparella A, Guerzoni ME, Suzzi G. Ndagijimana M, et al. Among authors: chaves lopez c. Int J Food Microbiol. 2008 Oct 31;127(3):276-83. doi: 10.1016/j.ijfoodmicro.2008.07.019. Epub 2008 Jul 24. Int J Food Microbiol. 2008. PMID: 18783842

6

Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.

Tofalo R, Chaves-López C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G. Tofalo R, et al. Among authors: chaves lopez c. Int J Food Microbiol. 2009 Apr 15;130(3):179-87. doi: 10.1016/j.ijfoodmicro.2009.01.024. Epub 2009 Jan 30. Int J Food Microbiol. 2009. PMID: 19230999

7

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.

Chaves-López C, Serio A, Martuscelli M, Paparella A, Osorio-Cadavid E, Suzzi G. Chaves-López C, et al. Food Microbiol. 2011 Aug;28(5):1041-7. doi: 10.1016/j.fm.2011.02.006. Epub 2011 Mar 21. Food Microbiol. 2011. PMID: 21569950

8

Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system.

Chaves-López C, Paparella A, Tofalo R, Suzzi G. Chaves-López C, et al. Int J Food Microbiol. 2011 Oct 17;150(1):50-8. doi: 10.1016/j.ijfoodmicro.2011.07.017. Epub 2011 Jul 23. Int J Food Microbiol. 2011. PMID: 21849218

9

Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk.

Chaves-López C, Tofalo R, Serio A, Paparella A, Sacchetti G, Suzzi G. Chaves-López C, et al. Int J Food Microbiol. 2012 Sep 17;159(1):39-46. doi: 10.1016/j.ijfoodmicro.2012.07.028. Epub 2012 Aug 3. Int J Food Microbiol. 2012. PMID: 22938834

10

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk.

Chaves-López C, Serio A, Paparella A, Martuscelli M, Corsetti A, Tofalo R, Suzzi G. Chaves-López C, et al. Food Microbiol. 2014 Sep;42:117-21. doi: 10.1016/j.fm.2014.03.005. Epub 2014 Mar 16. Food Microbiol. 2014. PMID: 24929726

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