University of Naples Federico II-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2022

  1. Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 3, pp. 898-907

2021

  1. Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

    International Journal of Food Science and Technology, Vol. 56, Núm. 9, pp. 4585-4593

2020

  1. Biopreservation of tomatoes using fermented media by lactic acid bacteria

    LWT, Vol. 130

  2. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent

    Journal of Food Science, Vol. 85, Núm. 11, pp. 3920-3926