RUSSO, PASQUALE
RUSSO, PASQUALE
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
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
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
Substitution of Asp29 with Asn29 in the metallochaperone UreE of Streptococcus thermophilus DSM 20617T increases the urease activity and anticipates urea hydrolysis during milk fermentation
2024 S. Arioli, N. Mangieri, Y. Zanchetta, P. Russo, D. Mora
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
2023 P. Russo, I. Diez-Ozaeta, N. Mangieri, M. Tamame, G. Spano, M.T. Dueñas, P. López, M.L. Mohedano
Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins
2023 A. Olanbiwoninu, A. Greppi, T. Awotundun, E.A. Adebayo, G. Spano, D. Mora, P. Russo
Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin
2023 M.T. Rocchetti, P. Russo, N. De Simone, V. Capozzi, G. Spano, D. Fiocco
Molecular chaperone function of three small heat-shock proteins from a model probiotic species
2023 M.T. Rocchetti, T. Bellanger, M.I. Trecca, S. Weidmann, R. Scrima, G. Spano, P. Russo, V. Capozzi, D. Fiocco
Exploring the Probiotic Potential of Dairy Industrial-Relevant Lactobacilli
2022 M. Rocchetti, P. Russo, G. Spano, L. De Santis, I. Iarusso, N. De Simone, S. Brahimi, D. Fiocco, V. Capozzi
Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential
2022 M. De Gioia, P. Russo, N. De Simone, F. Grieco, G. Spano, V. Capozzi, M. Fragasso
Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread
2022 A.M. Hernández-Alcántara, R. Chiva, M.L. Mohedano, P. Russo, J.Á. Ruiz-Masó, G. Del Solar, G. Spano, M. Tamame, P. López
Antimicrobial properties, functional characterisation and application of Fructobacillus fructosus and Lactiplantibacillus plantarum isolated from artisanal honey
2022 N. De Simone, M.T. Rocchetti, B. la Gatta, G. Spano, D. Drider, V. Capozzi, P. Russo, D. Fiocco
Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry
2022 D. Asuagunduz, T.O. Sahin, S. Ayten, B. Yilmaz, B.E. Gunesliol, P. Russo, G. Spano, F. Ozogul
A single change in the aptamer of the Lactiplantibacillus plantarum rib operon riboswitch severely impairs its regulatory activity and leads to a vitamin B2 - overproducing phenotype
2022 I. Ripa, J.Á. Ruiz-Masó, N. De Simone, P. Russo, G. Spano, G. Del Solar
Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion
2022 R. Wang, K. Thakur, J. Feng, Y. Zhu, F. Zhang, P. Russo, G. Spano, J. Zhang, Z. Wei
Microbial resources and sparkling wine differentiation : state of the arts
2022 V. Capozzi, M. Tufariello, C. Berbegal, M. Fragasso, N. De Simone, G. Spano, P. Russo, P. Venerito, F. Bozzo, F. Grieco
Editorial: Microbiological safety of foods
2021 P. Russo, V. Capozzi
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
2021 N. De Simone, P. Russo, M. Tufariello, M. Fragasso, M. Solimando, V. Capozzi, F. Grieco, G. Spano
Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis
2021 D. Ağagündüz, B. Yılmaz, T.Ö. Şahin, B.E. Güneşliol, Ş. Ayten, P. Russo, G. Spano, J.M. Rocha, E. Bartkiene, F. Özogul
Pulsed electric fields for application to grape must: microbial modulation and extraction of bioactive compounds
2021 M. Fiore, N. Di Modugno, C. Bruno, T. De Nicolo, P. Russo, V. Capozzi, A. Paduano, M.L. Clodoveo, R. Amirante