V. Biscola

发表

Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration

A. Mercadante, B. Cordenunsi, C. Martins, 2013 .

Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination

B. Franco, M. Landgraf, V. Biscola, 2016 .

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages.

V. Biscola, S. Saad, R. Bedani, 2019, Journal of food science.

Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation

A. H-Kittikun, T. Haertlé, J. Chobert, 2015 .

Characterization of a new isolate of Lactobacillus brevis WD19 from Algerian goat milk with proteolytic activity

O. Kheroua, D. Saidi, J. Chobert, 2014 .

Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L

A. H-Kittikun, T. Haertlé, J. Chobert, 2013, Probiotics and Antimicrobial Proteins.

Bacteriocin producing Enterococcus faecalis isolated from chicken gastrointestinal tract originating from Phitsanulok, Thailand: Isolation, screening, safety evaluation and probiotic properties

T. Haertlé, T. Ivanova, V. Biscola, 2017 .

Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins.

H. Rabesona, B. Franco, J. Chobert, 2016, Journal of dairy science.

Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui.

H. Abriouel, A. Gálvez, B. Franco, 2014, Food microbiology.

Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product.

H. Abriouel, V. Capuano, A. Gálvez, 2013, Meat science.

Evaluation of the proteolytic activity of Enterococcus faecalis FT132 and Lactobacillus paracasei FT700, isolated from dairy products in Brazil, using milk proteins as substrates

T. Haertlé, J. Chobert, N. Hymery, 2015, European Food Research and Technology.

Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy

H. Rabesona, B. Franco, J. Chobert, 2018, Journal of applied microbiology.

Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S).

F. Mozzi, H. Rabesona, M. Drouet, 2017, Beneficial microbes.

Prophylactic properties of Bacillus subtilis in a bovine β-lactoglobulin sensitized mice model

O. Kheroua, T. Haertlé, J. Chobert, 2019, European Food Research and Technology.

Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk

B. Franco, J. Leblanc, V. Biscola, 2016 .

The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms.

V. Biscola, S. Saad, R. Bedani, 2017, Food research international.

Application of Lactic Acid Bacteria in Time-Temperature Integrators

G. Corrieu, F. Fonseca, V. Biscola, 2020 .