Coppola R - Search Results

1

Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles.

Sorrentino E, Succi M, Tipaldi L, Pannella G, Maiuro L, Sturchio M, Coppola R, Tremonte P. Sorrentino E, et al. Among authors: coppola r. Int J Food Microbiol. 2018 Feb 2;266:183-189. doi: 10.1016/j.ijfoodmicro.2017.11.026. Epub 2017 Dec 2. Int J Food Microbiol. 2018. PMID: 29227905

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: coppola r. 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: coppola r. 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: coppola r. 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: coppola r. 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: coppola r. 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: coppola r. 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: coppola r. 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: coppola r. 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

NMR metabolic profiling of organic and aqueous sea bass extracts: implications in the discrimination of wild and cultured sea bass.

Mannina L, Sobolev AP, Capitani D, Iaffaldano N, Rosato MP, Ragni P, Reale A, Sorrentino E, D'Amico I, Coppola R. Mannina L, et al. Among authors: coppola r. Talanta. 2008 Oct 19;77(1):433-44. doi: 10.1016/j.talanta.2008.07.006. Epub 2008 Jul 15. Talanta. 2008. PMID: 18804657

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