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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 23, 2018
Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beefRosa Palmeri, Lucia Parafati, Cristina Restuccia, et al.
Food Microbiology|January 27, 2022
Killer yeasts isolated from olive brines: Technological and probiotic aptitudesLucia Parafati, Rosa Palmeri, Iole Pitino, et al.
Foods (Basel, Switzerland)|September 2, 2020
Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread PreparationLucia Parafati, Cristina Restuccia, Rosa Palmeri, et al.
Food Chemistry|December 5, 2019
Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay systemSelina Brighina, Cristina Restuccia, Elena Arena, et al.
Frontiers in Microbiology|August 27, 2019
Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit ExtractLucia Parafati, Rosa Palmeri, Daniela Trippa, et al.
Applied Biochemistry and Biotechnology|May 15, 2002
Inexpensive isolation of beta-D-glucopyranosidase from alpha-L-arabinofuranosidase, alpha-L-rhamnopyranosidase, and o-acetylesteraseRiccardo N Barbagallo, Giovanni Spagna, Cristina Abbate, et al.
Foods (Basel, Switzerland)|February 27, 2020
Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest TimeRosa Palmeri, Lucia Parafati, Elena Arena, et al.
Food Chemistry|June 9, 2023
Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheeseLucia Parafati, Laura Siracusa, Fabiola Pesce, et al.
Foods (Basel, Switzerland)|November 27, 2021
Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical CharacteristicsLucia Parafati, Fabiola Pesce, Laura Siracusa, et al.
FEMS Yeast Research|May 18, 2011
An alkaline β-glucosidase isolated from an olive brine strain of Wickerhamomyces anomalusCristina Restuccia, Serena Muccilli, Rosa Palmeri, et al.
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