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Food Microbiology|January 27, 2022
Killer yeasts isolated from olive brines: Technological and probiotic aptitudesLucia Parafati, Rosa Palmeri, Iole Pitino, et al.
Food Microbiology|August 2, 2012
Diversity of bacterial population of table olives assessed by PCR-DGGE analysisCinzia L Randazzo, Angela Ribbera, Iole Pitino, et al.
Food Microbiology|April 13, 2017
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olivesCinzia Lucia Randazzo, Aldo Todaro, Alessandra Pino, et al.
International Journal of Food Microbiology|May 2, 2017
Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteersAlessandra Pino, Koenraad Van Hoorde, Iole Pitino, et al.
Food Microbiology|August 16, 2011
Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestionAlberto Lo Curto, Iole Pitino, Giuseppina Mandalari, et al.
International Journal of Food Microbiology|July 21, 2016
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat breadVirgilio Giannone, Iole Pitino, Biagio Pecorino, et al.
Food Microbiology|April 6, 2012
Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestionIole Pitino, Cinzia L Randazzo, Kathryn L Cross, et al.
Food Microbiology|September 14, 2010
Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tractIole Pitino, Cinzia Lucia Randazzo, Giuseppina Mandalari, et al.
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