RUSSO, PASQUALE
RUSSO, PASQUALE
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Multi-omic characterization of microbial dynamics during spontaneous fermentation of sweet wine Picolit variety
2026 M. Dell'Alma, M. Cesana, P. Kenny, G. Peron, C. Cafarella, F. Rigano, L. Mondello, N. Mangieri, S. Pizzi, P. Russo, D. Mora, G. Gargari
Vitamin B2 overproduction in Lactiplantibacillus plantarum: new insights in the FMN-dependent regulatory activity of the rib operon riboswitch
2026 A. Scauro, J.Á. Ruiz-Masó, A.M. Hernández-Alcántara, F. Álvarez-Juárez, N. De Simone, L. Rodrigo, R. Aznar, P. Russo, G. Spano, G. Del Solar
Exploring food spoilage: an inquiry-based laboratory for food microbiology education
2026 N. Mangieri, S. Arioli, M. Isotti, P. Russo, D. Mora
Riboflavin and the pediatric gut–brain axis: Interplay between diet and microbiota with emerging probiotic applications
2026 M. Isotti, D. Martini, N. Mangieri, G. Gargari, R. Giusy D'Errico Ramirez, F. Scaltrito, S. Arioli, D. Mora, A. Marseglia, P. Russo
METAPIWI: unveiling the role of microbial communities in PIWI grapes for sustainable winemaking
2025 M. Cesana, N. Mangieri, E. Clagnan, A. Altomare, M. Baviera, G. Staffieri, D. Mora, P. Russo, D. Fracassetti, G. Gargari
Unveiling the Potential of Lentilactobacillus hilgardii in Malolactic Fermentation: Comparative Genomics and Fermentation Dynamics
2025 G. Mantegazza, N. Mangieri, E.V. Yazdi, P. Russo, D. Mora, G. Gargari
Hands-on learning for probiotic quality assessment: enhancing microbiology education through applied microbial counting techniques
2025 N. Mangieri, S. Arioli, P. Russo, D. Mora
Functional characterization of the riboflavin-overproducing and dextran-producing Weissella cibaria BAL3C-5 C120T strain for the development of biofortified plant-based beverages
2025 I. Diez-Ozaeta, I. Berasarte, A.F. Zeid, M. Fernández, P. Russo, P. López, M.T. Dueñas, M.L. Mohedano
Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review
2025 E. Keyvan, E. Adesemoye, M. Champomier-Vergès, E. Chanséaume-Bussiere, J. Mardon, D. Nikolovska Nedelkoska, R. Palamutoglu, P. Russo, I. Sarand, L. Songre-Ouattara, B. Trajkovska, S. Karakaya, M. Syrpas, C. Chassard, S. Pracer, G. Vergères, D. Heine, C. Humblot
Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action
2025 E. Magriplis, T. Smiliotopoulos, N. Myrintzou, K.J. Burton-Pimentel, S. Adamberg, K. Adamberg, D. Agagündüz, N. Atanasova-Pancevska, M. Beglaryan, E.M.B. Brolsma, J. Burtscher, M. Cerjak, Z. Ciesarová, I. Ciprovica, F. De Filippis, M. Gandía, E. Hillesheim, L. Hoxha, D. Borch Ibsen, N. Ivanova, H. Jenssen, P. Jones, A. Kalea, Z.B. Kalyoncu Atasoy, V. Kitryte-Syrpa, A. Kostic, M. Laranjo, V. Meslier, N.E. Nagybákay, G. Nakov, M. Nikola, C. Pafilas, P. Papademas, F. Pavli, T. Pitsi, T. Pohjanheimo, I. Pravst, J. Rajic, P. Russo, T. Sar, M. Starowicz, I. Taljic, B. Trajkovska, G. Vergères, B. Vidovic, C. Chassard, M. Syrpas
Recent Advances in Fermented Functional Foods
2025 M.L. Mohedano, K. Zarour, I. Diez-Ozaeta, M.T. Dueñas, P. López, P. Russo
Postbiotic Potential of Newly Isolated Riboflavin-Overproducing Lactiplantibacillus plantarum Strains
2025 A. Scauro, M.T. Rocchetti, M. Soccio, B. La Gatta, M.T. Liberatore, N. De Simone, G. Spano, D. Fiocco, P. Russo
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
2024 P. Russo, I. Diez-Ozaeta, N. Mangieri, M. Tamame, G. Spano, M.T. Dueñas, P. López, M.L. Mohedano
Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum Strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity
2024 N. De Simone, A. Scauro, D. Fatchurrahman, P. Russo, V. Capozzi, G. Spano, M. Fragasso
Sourdough Microbiota Diversity in Southern Europe
2024 J.M. Ferreira Da Rocha, P. Russo, V. Capozzi, M. Fragasso, F.X. Malcata
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
2024 C.F. Balthazar, S. Teixeira, M.R.V. Bertolo, C.S. Ranadheera, R.S.L. Raices, P. Russo, G. Spano, S.B. Junior, A.G. Cruz, A.S. Sant'Ana
Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin
2024 M.T. Rocchetti, P. Russo, N. De Simone, V. Capozzi, G. Spano, D. Fiocco
Probiotic Lactiplantibacillus plantarum strains showing anti-Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest
2024 N. De Simone, A. Scauro, D. Fatchurrahman, M.L. Amodio, V. Capozzi, G. Colelli, G. Spano, M. Fragasso, P. Russo
Lactobacilli cell-free supernatants modulate inflammation and oxidative stress in human microglia via NRF2-SOD1 signaling
2024 M. Di Chiano, M. Teresa Rocchetti, G. Spano, P. Russo, C. Allegretta, G. Milior, R. Maria Gadaleta, F. Sallustio, P. Pontrelli, L. Gesualdo, C. Avolio, D. Fiocco, A. Gallone
Antifungal activity of Lactiplantibacillus plantarum isolated from fruit and vegetables and detection of novel antifungal VOCs from fungal-LAB co-cultures
2024 N. De Simone, L. López, C.S. Ciudad, A. Scauro, P. Russo, J. Rodríguez, G. Spano, B. Martínez