I. Pitino

发表

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits

A. Todaro, C. Randazzo, O. Corona, 2014 .

Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage

C. Restuccia, V. Rizzo, Fabio Licciardello, 2018 .

Pecorino Crotonese cheese: study of bacterial population and flavour compounds.

C. Randazzo, C. Caggia, A. Ribbera, 2010, Food microbiology.

Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers.

C. Randazzo, C. Caggia, A. Pino, 2017, International journal of food microbiology.

Diversity of bacterial population of table olives assessed by PCR-DGGE analysis.

F. Romeo, C. Randazzo, C. Caggia, 2012, Food microbiology.

Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives.

A. Todaro, C. Randazzo, O. Corona, 2017, Food microbiology.

Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses.

C. Randazzo, M. De Angelis, C. Caggia, 2015, Food microbiology.

14. Pecorino Crotonese cheese: a source of microbial biodiversity with potential probiotic features

C. Randazzo, C. Caggia, I. Pitino, 2013 .

Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.

C. Randazzo, C. Caggia, S. De Luca, 2008, International journal of food microbiology.

Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion.

R. Faulks, G. Mandalari, J. Dainty, 2011, Food microbiology.

Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract.

M. Wickham, R. Faulks, C. Randazzo, 2010, Food microbiology.

Killer yeasts isolated from olive brines: Technological and probiotic aptitudes.

Lucia Parafati, C. Restuccia, I. Pitino, 2021, Food microbiology.

Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread.

B. Pecorino, A. Todaro, C. Restuccia, 2016, International journal of food microbiology.

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures.

C. Randazzo, Fabio Licciardello, C. Caggia, 2013 .

Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain

C. Randazzo, C. Caggia, Cinzia Lucia Randazzo, 2009 .

Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion.

M. Parker, M. Wickham, C. Randazzo, 2012, Food microbiology.