Type Three Secretion System in Pseudomonas savastanoi Pathovars: Does Timing Matter?

by Maria Grazia Cipriani, Matteo Cerboneschi, Andrea Gori, Stefania Tegli, Angelo Sisto
Published 2011-11-01

Metagenetic Analysis for Microbial Characterization of <i>Focaccia</i> Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected <i>Leuconostoc citr...

by Massimo Ferrara, Angelo Sisto, Giuseppina Mulè, Paola Lavermicocca, Palmira De Bellis
Published 2021-05-01

Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity

by Antonella Garbetta, Isabella D'Antuono, Angelo Sisto, Fiorenza Minervini, Angela Cardinali, Paola Lavermicocca
Published 2018-06-01

Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils

by Palmira De Bellis, Mariana Tristezza, Miriam Haidukowski, Francesca Fanelli, Angelo Sisto, Giuseppina Mulè, Francesco Grieco
Published 2015-11-01

Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells

by Angelo Sisto, Diomira Luongo, Lucia Treppiccione, Palmira De Bellis, Donato Di Venere, Paola Lavermicocca, Mauro Rossi
Published 2016-10-01

Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a “Yeast-Free” Bread

by Palmira De Bellis, Carlo Giuseppe Rizzello, Angelo Sisto, Francesca Valerio, Stella Lisa Lonigro, Amalia Conte, Valeria Lorusso, Paola Lavermicocca
Published 2019-02-01