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M. Morea

National Research Council

36

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1044

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Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”

2019 Foods
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Improvement of Ayran quality by the selection of autochthonous microbial cultures

2016 Food Microbiology
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Eradication of high viable loads of Listeria monocytogenes contaminating food-contact surfaces

2015 Frontiers in Microbiology
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Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: selection and use of autochthonous multiple strain cultures to extend its shelf-life.

2014 Food Microbiology
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Antimicrobial activity of a meat-borne Bacillus subtilis strain against food pathogens

2011 European Food Research and Technology
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Novel PCR-based identification of Weissella confusa using an AFLP-derived marker

2011 International Journal of Food Microbiology
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An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks

2011 Applied Microbiology and Biotechnology
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DNA Arrays and Membrane Hybridization Methods for Screening of Six Lactobacillus Species Common in Food Products

2008 Food Analytical Methods
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Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese

2007 International Dairy Journal
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Knot Formation Caused by Pseudomonas syringae subsp. savastanoi on Olive Plants Is hrp-Dependent

2004 Phytopathology
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Citations (45)