C. Chaves-López

发表

Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes

G. Suzzi, A. Paparella, L. Taccogna, 2008 .

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor.

E. Sendra, J. Pérez-Álvarez, C. Chaves-López, 2011, Meat science.

Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce

S. Scuota, I. Luzzi, S. S. Možina, 2019, LWT.

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

C. Grande-Tovar, A. Paparella, C. Chaves-López, 2014 .

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

R. Lucas‐González, J. Fernández-López, M. Viuda‐Martos, 2021, Heliyon.

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.

G. Suzzi, A. Paparella, C. Chaves-López, 2011, Food microbiology.

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese)

G. Suzzi, M. De Angelis, A. Paparella, 2006, Journal of applied microbiology.

Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

M. Schirone, G. Suzzi, D. Mastrocola, 2005 .

Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects

M. Bonesi, R. Tundis, M. Loizzo, 2017 .

Antimicrobial activity of Austroeupatorium inulaefolium (H.B.K.) against intracellular and extracellular organisms

S. Zanetti, A. Paparella, C. Chaves-López, 2018, Natural product research.

Sub-lethal concentrations of Colombian Austroeupatorium inulifolium (H.B.K.) essential oil and its effect on fungal growth and the production of enzymes

M. Viuda‐Martos, J. Pérez-Álvarez, C. Grande-Tovar, 2016 .

Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.

G. Sacchetti, A. Paparella, C. Chaves-López, 2016, Food microbiology.

Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability

R. Lanciotti, G. Suzzi, A. Paparella, 2009 .

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells

D. Mastrocola, A. Paparella, C. Chaves-López, 2020, Foods.

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

A. Ricci, C. Chaves-López, S. Tappi, 2022, Foods.

Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application

M. Pellegrini, A. Ricci, Claudio Lo Sterzo, 2018, Foods.

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

J. Fernández-López, M. Viuda‐Martos, E. Sendra, 2012, Journal of food protection.

Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters.

A. Paparella, C. Chaves-López, A. Serio, 2015, International journal of food microbiology.

Growth and metabolites production by Penicillium brevicompactum in yoghurt.

R. Tofalo, G. Suzzi, M. Sergi, 2008, International journal of food microbiology.