Elena Sorrentino
Elena Sorrentino
Professore di Microbiologia degli alimenti, Universitā del Molise
Verified email at unimol.it - Homepage
Title
Cited by
Cited by
Year
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese
M Succi, P Tremonte, A Reale, E Sorrentino, L Grazia, S Pacifico, ...
FEMS microbiology letters 244 (1), 129-137, 2005
2362005
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese
R Coppola, M Succi, P Tremonte, A Reale, G Salzano, E Sorrentino
Le Lait 85 (3), 193-204, 2005
1592005
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage
R Coppola, M Iorizzo, R Saotta, E Sorrentino, L Grazia
Food Microbiology 14 (1), 47-53, 1997
1331997
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation
A Reale, U Konietzny, R Coppola, E Sorrentino, R Greiner
Journal of agricultural and food chemistry 55 (8), 2993-2997, 2007
1252007
Production of functional probiotic, prebiotic, and synbiotic ice creams
T Di Criscio, A Fratianni, R Mignogna, L Cinquanta, R Coppola, ...
Journal of dairy science 93 (10), 4555-4564, 2010
1182010
Use of donkey’s milk for a fermented beverage with lactobacilli
C Chiavari, F Coloretti, M Nanni, E Sorrentino, L Grazia
Le Lait 85 (6), 481-490, 2005
1142005
Phytate Degradation by Lactic Acid Bacteria and Yeasts during the Wholemeal Dough Fermentation:  a 31P NMR Study
A Reale, L Mannina, P Tremonte, AP Sobolev, M Succi, E Sorrentino, ...
Journal of Agricultural and Food Chemistry 52 (20), 6300-6305, 2004
1122004
Enterocin 226NWC, a bacteriocin produced by Enterococcus faecalis 226, active against Listeria monocytogenes
F Villani, G Salzano, E Sorrentino, O Pepe, P Marino, S Coppola
Journal of Applied Bacteriology 74 (4), 380-387, 1993
1061993
Behaviour of Lactobacillus rhamnosus strains in ass's milk
R Coppola, E Salimei, M Succi, E Sorrentino, M Nanni, P Ranieri, ...
Annals of Microbiology 52 (1), 55-60, 2002
992002
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening
R Coppola, M Nanni, M Iorizzo, A Sorrentino, E Sorrentino, C Chiavari, ...
Le Lait 80 (5), 479-490, 2000
932000
NMR metabolic profiling of organic and aqueous sea bass extracts: Implications in the discrimination of wild and cultured sea bass
L Mannina, AP Sobolev, D Capitani, N Iaffaldano, MP Rosato, P Ragni, ...
Talanta 77 (1), 433-444, 2008
912008
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese
R Coppola, M Nanni, M Iorizzo, A Sorrentino, E Sorrentino, L Grazia
Journal of Dairy Research 64 (2), 305-310, 1997
801997
Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour
M Succi, A Reale, C Andrighetto, A Lombardi, E Sorrentino, R Coppola
FEMS Microbiology Letters 225 (1), 143-148, 2003
682003
Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality
P Tremonte, L Tipaldi, M Succi, G Pannella, L Falasca, V Capilongo, ...
Journal of Dairy Science 97 (6), 3314-3320, 2014
632014
Effects of pre-fermented wheat bran on dough and bread characteristics
MC Messia, A Reale, L Maiuro, T Candigliota, E Sorrentino, E Marconi
Journal of Cereal Science 69, 138-144, 2016
552016
Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract
A Reale, T Di Renzo, F Rossi, T Zotta, L Iacumin, M Preziuso, E Parente, ...
LWT-Food Science and Technology 60 (2), 721-728, 2015
462015
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods
A Reale, T Di Renzo, M Succi, P Tremonte, R Coppola, E Sorrentino
World Journal of Microbiology and Biotechnology 27 (2), 237-244, 2011
402011
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise
R Coppola, M Succi, E Sorrentino, M Iorizzo, L Grazia
Le Lait 83 (3), 211-222, 2003
342003
Biodiversity of Lactobacillus plantarum from traditional Italian wines
B Testa, SJ Lombardi, P Tremonte, M Succi, L Tipaldi, G Pannella, ...
World Journal of Microbiology and Biotechnology 30 (8), 2299-2305, 2014
322014
Shelf life of fresh sausages stored under modified atmospheres
P Tremonte, E Sorrentino, M Succi, A Reale, G Maiorano, R Coppola
Journal of food protection 68 (12), 2686-2692, 2005
312005
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