Profilo personale

Paola Lavermicocca

Le informazioni pubblicate in questa pagina sono gestite in completa autonomia da PAOLA LAVERMICOCCA il/la quale se ne assume ogni responsabilità

Prodotti della ricerca

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)
Valerio, Francesca; Bavaro, Anna Rita; Di Biase, Mariaelena; Lonigro, Stella Lisa; Logrieco, Antonio Francesco; Lavermicocca, Paola

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

(2020) in Frontiers in microbiology
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)
P. De Bellis, C.G. Rizzello, A. Sisto, F. Valerio, S.L. Lonigro, A. Conte, V. Lorusso, A. Minisci, P. Lavermicocca

A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD

P. De Bellis, C.G. Rizzello, A. Sisto, F. Valerio, S.L. Lonigro, (2019) InnoFoodMed2019, Dieta mediterranea, alimenti funzionali e innovazione., Bari, 13-15 Marzo 2019
M. Ferrara, A. Sisto, G. Mulè, P. Lavermicocca, P. De Bellis

MICROBIAL COMMUNITY MODIFICATION IN DOUGH USING LEUCONOSTOC CITREUM C2.27 AS A STARTER

(2019) InnoFoodMed2019, Dieta mediterranea, alimenti funzionali e innovazione., Bari, 13-15 Marzo 2019
Valerio F., Di Biase M., Bavaro A. R., Lonigro S. L., Pontonio E., Conte A., Minisci A., Lavermicocca P..

BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD

(2019) InnoFoodMed 2019, Dieta mediterranea, alimenti funzionali, innovazione, Bari, Italy, 13/03/2019-15/03/2019
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
De Bellis, Palmira; Rizzello, Carlo Giuseppe; Sisto, Angelo; Valerio, Francesca; Lonigro, Stella Lisa; Conte, Amalia; Lorusso, Valeria; Lavermicocca, Paola

Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread

(2019) in Foods
Di Biase M.; Bavaro A.R.; Lonigro S.L.; Pontonio E.; Conte A.; Padalino L.; Minisci A.; Lavermicocca P.; Valerio F.

Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

(2019) in International journal of food sciences and nutrition (Online)
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