Consiglio Nazionale delle Ricerche

PAOLA LAVERMICOCCA

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Curriculum Vitae


Prodotti della ricerca

Francesca Valerio (a), Panagiotis N. Skandamis (b), Sebastiana Failla (c), Michela Contò (c), Mariaelena Di Biase (a), Anna Rita Bavaro (a), Maria Paola Pirovano(d), Paola Lavermicocca (a)

Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage

(2020) in Journal of food science (Online)
Francesca Valerio (a), Maria Grazia Volpe (b), Gabriella Santagata (c), Floriana Boscaino (b), Costantina Barbarisi (b), Mariaelena Di Biase (a), Anna Rita Bavaro (a), Stella Lisa Lonigro (a), Paola Lavermicocca (a)*

The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion

(2020) in Food bioscience (Print)
Arash Moeini (a,b), Albert van Reenen (b), Willem Van Otterlo (b), Alessio Cimmino (a), Marco Masi (a), Paola Lavermicocca (c), Francesca Valerio (c), Barbara Immirzi (d),Gabriella Santagata (d), Mario Malinconico (d) and Antonio Evidente (a)

alfa-costic acid, a plant sesquiterpenoid from Dittrichia viscosa, as modifier of Poly (lactic acid) properties: a novel exploitation of the autochthone biomass metabolite for a wholly biodegradable system

(2020) in Industrial crops and products (Print)
Arash Moeini, Alessio Cimmino, Giovanni Dal Poggetto, Marco Masi, Mariaelena Di Biase, Albert van Reenen, Salvatore Mallardo,Paola Lavermicocca, Francesca Valerio, Antonio Evidente, Mario Malinconico, Gabriella Santagata

Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films

(2019) in Carbohydrate polymers
Danza A., Lucera A., Lavermicocca P., Lonigro S. L., Bavaro A.R. , Mentana A., Centonze D., Conte A., Del Nobile M. A.

Tuna burgers preserved by the selected Lactobacillus paracasei IMPC 4.1 strain

(2018) in Food and bioprocess technology (Online)
Arash Moheini (c), Alessio Cimmino (c), Giovanni Dal Poggetto (a), Mariaelena Di Biase (b), Antonio Evidente (c), Marco Masi (c), Paola Lavermicocca (b)*, Francesca Valerio (b), Antonella Leone (d), Gabriella Santagata (a)* Mario Malinconico (a) .

Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads

(2018) in Carbohydrate polymers
Marzia Giribaldia b, Francesco Gai a, Pier Giorgio Peiretti a*, Marco Francesco Ortoffi a, Paola Lavermicocca c, Stella Lisa Lonigro c, Francesca Valerio c, Laura Cavallarin a.

Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1

Marzia Giribaldia b, Francesco Gai a, Pier Giorgio Peiretti a*, Marco Francesco Ortoffi a, Paola (2018) in Journal of the Science of Food and Agriculture
Paola Lavermicocca1, Luisa Angiolillo2, Stella L. Lonigro1, Francesca Valerio1, Antonio Bevilacqua2, Marianne Perricone2, Matteo A. Del Nobile2, Maria R. Corbo2* and Amalia Conte2

Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)

Paola Lavermicocca1, Luisa Angiolillo2, Stella L. Lonigro1, Francesca Valerio1, Antonio Bevilacqua2, Marianne Perricone2, Matteo A. Del Nobile2, Maria R. Corbo2* and (2018) in Frontiers in microbiology
Antonella Garbetta, Isabella D'Antuono, Angelo Sisto, Fiorenza Minervini, Angela Cardinali, Paola Lavermicocca

Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity

(2018) in Journal of Functional Foods
Santagata G., Mallardo S., Fasulo G., Lavermicocca P., Valerio F., Di Biase M., Di Stasio M., Malinconico M., Volpe M. G.

Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits

(2018) in Food chemistry
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