1. A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit. (April 2015) Authors: Ricciardi, Annamaria; Guidone, Angela; Ianniello, Rocco Gerardo; Cioffi, Silvia; Aponte, Maria; Pavlidis, Dimitrios; Tsakalidou, Effie; Zotta, Teresa; Parente, Eugenio Journal: International dairy journal Issue: Volume 43(2015:Apr.) Page Start: 42 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterisation of Conciato Romano: one of the oldest Italian cheeses. (September 2021) Authors: Blaiotta, Giuseppe; Marrone, Raffaele; Aponte, Maria; Peruzy, Maria Francesca; Smaldone, Giorgio; Vollano, Lucia; Murru, Nicoletta Journal: International dairy journal Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Commercially standardized process for probiotic "Italico" cheese production. (June 2017) Authors: Blaiotta, Giuseppe; Murru, Nicoletta; Di Cerbo, Alessandro; Succi, Mariantonietta; Coppola, Raffaele; Aponte, Maria Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 79(2017) Page Start: 601 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines. (February 2016) Authors: Rinaldi, Alessandra; Blaiotta, Giuseppe; Aponte, Maria; Moio, Luigi Journal: Food microbiology Issue: Volume 53; Part B(2016:Feb.) Page Start: 128 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages. (July 2019) Authors: Murgia, Marco Ambrogio; Marongiu, Antonella; Aponte, Maria; Blaiotta, Giuseppe; Deiana, Pietrino; Mangia, Nicoletta Pasqualina Journal: Food research international Issue: Volume 121(2019) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products. (July 2018) Authors: Aponte, Maria; Anastasio, Aniello; Marrone, Raffaele; Mercogliano, Raffaelina; Peruzy, Maria Francesca; Murru, Nicoletta Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 93(2018) Page Start: 412 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines. (June 2019) Authors: De Filippis, Francesca; Aponte, Maria; Piombino, Paola; Lisanti, Maria Tiziana; Moio, Luigi; Ercolini, Danilo; Blaiotta, Giuseppe Journal: Food research international Issue: Volume 120(2019) Page Start: 740 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese. (23rd August 2017) Authors: Murru, Nicoletta; Peruzy, Maria Francesca; De Carlo, Esterina; Mercogliano, Raffaelina; Aponte, Maria; Morena, Carmelo; Serluca, Giovanna; Fraulo, Pasquale Journal: International journal of dairy technology Issue: Volume 71:Number 2(2018) Page Start: 356 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mechanisms and therapeutic effectiveness of lactobacilli. Issue 3 (17th November 2015) Authors: Di Cerbo, Alessandro; Palmieri, Beniamino; Aponte, Maria; Morales-Medina, Julio Cesar; Iannitti, Tommaso Journal: Journal of clinical pathology Issue: Volume 69:Issue 3(2016) Page Start: 187 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation. (1st April 2016) Authors: Francesca, Nicola; Barbera, Marcella; Martorana, Alessandra; Saiano, Filippo; Gaglio, Raimondo; Aponte, Maria; Moschetti, Giancarlo; Settanni, Luca Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1172 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗