Pubblicazioni presenti sul Catalogo Istituzionale

Elenco delle pubblicazioni

Le principali pubblicazioni dal 2012 sono riportate di seguito:

Mazzeo A., Tremonte P., Lombardi S. J., Caturano C., Correra A., Sorrentino E. 2022. From the Intersection of Food-Borne Zoonoses and EU Green Policies to an In-Embryo One Health Financial Model. Foods, 11(18), 2736, doi: 10.3390/foods11182736

Niro S., Fratianni A., Tremonte P., Lombardi S. J., Sorrentino E., Manzi P., Panfili G. 2022. Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses. International Dairy Journal, 105441, doi: 10.1016/j.idairyj.2022.105441

Letizia F., Albanese G., Testa B., Vergalito F., Bagnoli D., De Martino C., Carillo P., Verrillo L., Succi M., Sorrentino E., Coppola R., Tremonte P., Lombardi S.J., Di Marco R., Iorizzo M. 2022. In Vitroassessment of Bio-Functional properties from Lactiplantibacillus plantarum strains. Current Issues in Molecular Biology (CIMB), 44, 2321–2334, doi: 10.3390/cimb44050158 (corresponding author)

Lombardi S.J., Pannella G., Tremonte P., Mercurio I., Iorizzo M., Vergalito F., Caturano C., Maiuro L.,Succi M., Iorizzo M., Sorrentino E., Coppola R. 2022. F ungi Occurrence in Ready to Eat Hazelnuts (Corylus avellana) from Different Boreal Hemisphere Areas. Front. Microbiol., 13, doi: 10.3389/fmicb.2022.900876

Iorizzo M., Albanese G., Letizia F., Testa B., Tremonte P., Vergalito F., Lombardi S.J., Succi M., Coppola R., Sorrentino E. 2022.Probiotic potentiality from Lactiplantibacillus plantarum as re-source to enhance freshwater fish health. Microorganisms, 10, 463, doi: 10.3390/microorganisms10020463 (corresponding author)

Iorizzo M., Testa B., Ganassi S., Lombardi S.J., Ianiro M., Letizia F., Succi M., Tremonte P., Vergalito F., Cozzolino A., Sorrentino E., De Cristofaro A. Petrarca S., Coppola R. 2021. Probiotic properties and potentiality of Lactiplantibacillus plantarum strains for the biological control of Chalkbrood Disease. Journal of Fungi, 7, 379, doi: 10.3390/jof7050379

Iorizzo M., Coppola F., Letizia F., Testa B., Sorrentino E. 2021. Role of Yeasts in the Brewing Process: Tradition and Innovation. Processes, 9, 839. doi:10.3390/pr9050839

Vergalito F., Testa B, Cozzolino A., Letizia F., Succi M., Lombardi S.J., Tremonte P., Pannella G., Di Marco R., Sorrentino E., Coppola R., Iorizzo M. 2020. Potential application of Apilactobacillus kunkeei for human use: evaluation of probiotic and functional properties. Foods 2020, 9, 1535; doi:10.3390/foods9111535

Iorizzo M., Pannella G., Lombardi S.J., Ganassi S., Testa B., Succi M., Sorrentino E., Petrarca S., De Cristofaro A., Coppola R., Tremonte P. 2020. Inter- and Intra-Species Diversity of Lactic Acid Bacteria in Apis mellifera ligustica Colonies. Microorganisms, 8, 1578; doi:10.3390/microorganisms8101578

Iorizzo M., Testa B., Lombardi S.J., Ganassi S., Ianiro M., Letizia F., Succi M., Tremonte P., Vergalito F., Cozzolino A., Sorrentino E., Coppola R., Petrarca S., Mancini M., De Cristofaro A. 2020. Antimicrobial activity againstPaenibacillus larvae and functional properties of Lactiplantibacillus plantarum strains: Potential benefits for honeybee health. Antibiotics, 9, 442; doi:10.3390/antibiotics9080442

Tremonte P., Pannella G., Lombardi S.J., Iorizzo M., Vergalito F., Cozzolino A., Maiuro L., Succi M., Sorrentino E., Coppola R. 2020. Low-Fat and High-Quality Fermented Sausages. Microorganisms, 8, 1025; doi:10.3390/microorganisms8071025

Pannella G., Lombardi S.J., Coppola F., Vergalito F., Iorizzo M., Succi M., Tremonte P., Iannini C.,Sorrentino E., Coppola R. 2020. Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine. Foods, 9, 797, doi:10.3390/foods9060797

Iorizzo M., Lombardi S.J., Ganassi S., Testa B., Ianiro M., Letizia F., Succi M., Tremonte P., Vergalito F., Cozzolino A., Sorrentino E., Coppola R., Petrarca S., Mancini M., De Cristofaro A. 2020. Antagonistic activity against Ascosphaera apis and functional properties of Lactobacillus kunkeei strains. Antibiotics, 9, 262, doi:10.3390/antibiotics9050262

Lombardi S.J., Pannella G., Iorizzo M., Testa B., Succi M., Tremonte P., Sorrentino E., Di Renzo M., Strollo D., Coppola R. 2020. Inoculum strategies and performances of malolactic starter Lactobacillus plantarum M10: impact on chemical and sensorial characteristics of Fiano wine. Microorganisms, 8, 516, doi:10.3390/microorganisms8040516

Cozzolino A., Vergalito F., Tremonte P., Iorizzo M., Lombardi S.J., Sorrentino E., Luongo D., Coppola R., Di Marco R., Succi M. 2020. Preliminary evaluation of the safety and probiotic potential of Akkermansia muciniphila DSM 22959 in comparison with Lactobacillus rhamnosus GG. Microorganisms, 8, 189, doi: 10.3390/microorganisms8020189 (corresponding author)

Testa B., Lombardi S.J., Iorizzo M., Letizia F., Di Martino C., Di Renzo M., Strollo D., Tremonte P., Pannella G., Ianiro M., Sorrentino E., Succi M., Coppola R. 2020. Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano. European Food Research and Technology, 1-13, doi: 10.1007/s00217-019-03424-8

Pannella G., Messia M.C., Tremonte P., Tipaldi L., La Gatta B., Lombardi S.J., Succi M., Marconi E., Coppola R., Sorrentino E. 2019. Concerns and solutions for raw milk from vending machines. Journal of Food Processing and Preservation, e14140, doi: 10.1111/jfpp.14140

Lombardi S.J., Pannella G., Iorizzo M., Moreno-Arribas M.V., Tremonte P., Succi M., Sorrentino E., Macciola V., Di Renzo M., Coppola R. 2018. Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale. World Journal of Microbiology and Biotechnology 34(11), doi: 10.1007/s11274-018-2540-6

Sorrentino E.,Tremonte P., Succi M., Iorizzo M., Pannella G., Sturchio M., Lombardi S.J., Coppola R. 2018. Detection of antilisterial activity of 3-phenyllactic acid using Listeria innocua as a model. Frontiers in Microbiology, 9, 1373, doi: 10.3389/fmicb.2018.01373 (corresponding author)

Tremonte P., Gambacorta G., Pannella G., Trani A., Succi M., La Gatta B, Tipaldi L, Grazia L., Sorrentino E., Coppola R., Di Luccia A. 2018. NaCl replacement with KCl affects nutritional, microbiological and sensorial features of soppressata molisana. European Journal of Lipid Science and Technology, 1700499, doi: 10.1002/ejlt.201700449 (corresponding author)

Sorrentino E.,Succi M., Tipaldi L., Pannella G., Maiuro L., Sturchio M., Coppola R., Tremonte P. 2018. 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. International Journal of Food Microbiology, 266: 183-189, doi: 10.1016/j.ijfoodmicro.2017.11.026 (corresponding author)

Niro S., Succi M., Tremonte P., Sorrentino E., Coppola R., Panfili G., Fratianni A. 2017. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks. Journal of Dairy Science, 100:9521–9531, doi: 10.3168/jds.2017-13308 (corresponding author)

Tremonte P., Pannella G., Succi M., Tipaldi L., Sturchio M., Coppola R., Luongo D., Sorrentino E. 2017. Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: a preliminary study. International Food Research Journal, 24(2): 852-859

Succi M., Tremonte P., Pannella G., Tipaldi L., Cozzolino A., Romaniello R., Sorrentino E., Coppola R. 2017. Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus in simulated gastrointestinal transit. Frontiers in Microbiology, 8:1067, doi: 10.3389/fmicb.2017.01067, (corresponding author)

Succi M., Tremonte P., Pannella G., Tipaldi L., Cozzolino A., Coppola R., Sorrentino E. 2017. Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model. Journal of Functional Foods, 35, 60–67, doi: 10.1016/j.jff.2017.05.019, (corresponding author)

Succi M., Pannella G., Tremonte P., Tipaldi L., Coppola R., Iorizzo M., Lombardi S.J., Sorrentino E. 2017. Sub-optimal pH preadaptation improves the survival of Lactobacillus plantarum strains and the malic acid consumption in wine-like medium. Frontiers in Microbiology, 8, 470, doi: 10.3389/fmicb.2017.00470

Tremonte P., Sorrentino E., Pannella G., Tipaldi L., Sturchio M., Masucci A., Maiuro L., Coppola R., Succi M. 2017. Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented meat from central Italy. International Journal of Food Microbiology, 242, 132–140, doi: 10.1016/j.ijfoodmicro.2016.11.009

Tremonte P., Succi M., Coppola R., Sorrentino E., Tipaldi L., Picariello G., Pannella G., Fraternali F. 2016. Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions. Frontiers in Microbiology, 7, 1998 doi: 10.3389/fmicb.2016.01998

Succi M., Aponte M., Tremonte P., Niro S., Sorrentino E., Iorizzo M., Tipaldi L., Pannella G., Panfili G., Fratianni A., Coppola R. 2016. Variability in chemical and microbiological profiles of long-ripened caciocavallo cheeses. Journal of Dairy Science 99 (12), 9521–9533, doi: 10.3168/jds.2016-115852.

Messia M.C., Reale A., Maiuro L., Candigliota T., Sorrentino E., Marconi E. 2016. Effects of pre-fermented wheat bran on dough and bread characteristics. Journal of Cereal Science, 69, 138-144, doi: 10.1016/j.jcs.2016.03.004.

Tremonte P., Sorrentino E., Succi M., Tipaldi L., Pannella G., Ibañez E., Mendiola J.A., Di Renzo T., Reale A., Coppola R. 2016. Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life. Journal of Food Science, 81 (1) 2016, M97-M105, doi: 10.1111/1750-3841.13141.

Di Luccia A., Tremonte P., Trani A., Loizzo P., La Gatta B., Succi M., Sorrentino E., Coppola R. 2016. Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage. European Food Research and Technology,242(6), 855-867, DOI 10.1007/s00217-015-2591-y, (corresponding author)

Catalano P., Tremonte P., Reale A., Tipaldi L., Pannella G., Di Renzo T., Succi M., La Fianza G., Giametta F., Sorrentino E. 2015. Modified atmosphere, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum). Acta Horticulturae 1071, 471-476, doi: 10.17660/ActaHortic.2015.1071.60.

Reale A., Di Renzo T., Rossi F., Zotta T., Iacumin L., Preziuso M., Parente E., Sorrentino E., Coppola R. 2015. Tolerance of Lactobacillus casei, L. paracasei and L. rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract. LWT - Food Science and Technology, 60, 721-728, DOI: 10.1016/j.lwt.2014.10.022

Testa B., Lombardi S.J., Tremonte P., Succi M., Tipaldi L., Pannella G., Sorrentino E., Iorizzo M., Coppola R. 2014. Biodiversity of Lactobacillus plantarum from traditional Italian wines. World Journal of Microbiology and Biotechnology, 30 (8), 2299-2305 DOI: 10.1007/s11274-014-1654-8

Tremonte P., Tipaldi L., Succi M., Pannella G., Falasca L., Capilongo V., Coppola R., Sorrentino E. 2014. Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality. Journal of Dairy Science, 97 (6), 3314-3320, doi: 10.3168/jds.2013-7744, (corresponding author)

Succi M., Sorrentino E., Di Renzo T., Tremonte P., Reale A., Tipaldi L., Pannella G., Russo A., Coppola R. 2014. Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms”. Journal of Pharmacy and Nutrition Sciences, 4 (1), 66-75, doi: 10.6000/1927-5951.2014.04.01.10, (corresponding author)

Niro S., Fratianni A., Tremonte P., Sorrentino E., Tipaldi L., Panfili G., Coppola R. 2014. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. Journal of Dairy Science, 97, 1296-1304 DOI: 10.3168/jds.2013-7550

Niro S., Succi M., Fratianni A., Cinquanta L., Tremonte P., Sorrentino E., Panfili G. 2013. Production of Functional Ricotta Cheese. Agro FOOD Industry Hi-Tech. 24 (6), 56-59.

Sorrentino E.,Tipaldi L., Pannella G., La Fianza G., Succi M., Tremonte P. 2013. Influence of ripening conditions on scamorza cheese quality. International Journal of Agricultural and Biological Engineering, 6 (3), 71-79, doi: 10.3965/j.ijabe.20130603.00, (corresponding author)

Reale A., Di Renzo T., Succi M., Tremonte P., Coppola R., Sorrentino E. 2013. Microbiological and fermentative properties of baker’s yeast starter used in breadmaking. Journal of Food Science, 78 (8), M1224-M1231, doiI: 10.1111/1750-3841.12206, (corresponding author)

Sorrentino E., Reale A., Tremonte P., Maiuro L., Succi M., Tipaldi L., Di Renzo T., Pannella G., Coppola R. 2013. Lactobacillus plantarum29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum). Journal of Food Science, 78 (8), M1188–M1194, DOI: 10.1111/1750-3841.12171.

Reale A., Amadoro C., Di Renzo T., Tremonte P., Succi M., Di Rienzo M., Tipaldi L., Pannella G., Coppola R., Sorrentino E. 2013. Chitosano, ultrasuoni e atmosfera modificata per la conservazione del tartufo nero (Tuber aestivum Vitt.) fresco. Industrie Alimentari, LII: maggio, 25-32. ISSN: 0019-901X, (corresponding author).