| 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 | 335 | 2005 |
| 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 | 204 | 2005 |
| 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 | 191 | 2007 |
| 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 | 135 | 2004 |
| 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 | 116 | 2016 |
| Paraprobiotics: A new perspective for functional foods and nutraceuticals RA Siciliano, A Reale, MF Mazzeo, S Morandi, T Silvetti, M Brasca Nutrients 13 (4), 1225, 2021 | 112 | 2021 |
| 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 | 112 | 2008 |
| 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 | 109 | 2015 |
| A holistic review on Euro-Asian lactic acid bacteria fermented cereals and vegetables TJ Ashaolu, A Reale Microorganisms 8 (8), 1176, 2020 | 101 | 2020 |
| Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks A Roncolini, V Milanović, L Aquilanti, F Cardinali, C Garofalo, R Sabbatini, ... Food Research International 131, 109031, 2020 | 83 | 2020 |
| Assessment of aerobic and respiratory growth in the Lactobacillus casei group T Zotta, A Ricciardi, RG Ianniello, E Parente, A Reale, F Rossi, L Iacumin, ... PLoS One 9 (6), e99189, 2014 | 81 | 2014 |
| 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 | 81 | 2003 |
| High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and … L Iacumin, F Ginaldi, M Manzano, V Anastasi, A Reale, T Zotta, F Rossi, ... Food Microbiology 46, 357-367, 2015 | 68 | 2015 |
| Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles F Nazzaro, F Fratianni, G Picariello, R Coppola, A Reale, A Di Luccia Food Chemistry 103 (2), 344-354, 2007 | 57 | 2007 |
| Flavoring production in Kamut®, quinoa and wheat doughs fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS study T Di Renzo, A Reale, F Boscaino, MC Messia Frontiers in Microbiology 9, 341826, 2018 | 53 | 2018 |
| Stabilization of sourdough starter by spray drying technique: New breadmaking perspective A Reale, T Di Renzo, M Preziuso, G Panfili, L Cipriano, MC Messia Lwt 99, 468-475, 2019 | 52 | 2019 |
| Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile C Garofalo, I Ferrocino, A Reale, R Sabbatini, V Milanović, ... Food research international 137, 109369, 2020 | 50 | 2020 |
| 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, 237-244, 2011 | 49 | 2011 |
| Microbiological and fermentative properties of baker's yeast starter used in breadmaking A Reale, T Di Renzo, M Succi, P Tremonte, R Coppola, E Sorrentino Journal of food science 78 (8), M1224-M1231, 2013 | 47 | 2013 |
| Irradiation treatments to improve the shelf life of fresh black truffles (truffles preservation by gamma‐rays) A Reale, E Sorrentino, L Iacumin, P Tremonte, M Manzano, L Maiuro, ... Journal of food science 74 (4), M196-M200, 2009 | 44 | 2009 |
RAFFAELE COPPOLAUniversità degli Studi del MoliseDirección de correo verificada de unimol.it
