CNR Institutional Research Information System

MOREA, MARIA
 Distribuzione geografica
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Continente #
AS - Asia 82
NA - Nord America 28
EU - Europa 6
Totale 116
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Nazione #
SG - Singapore 60
US - Stati Uniti d'America 28
CN - Cina 16
IT - Italia 6
KR - Corea 4
JP - Giappone 2
Totale 116
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Città #
Singapore 46
Santa Clara 8
Guangzhou 6
Seoul 4
Bari 2
Moneglia 2
Parma 2
Boardman 1
Totale 71
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Nome #
Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional mozzarella cheese. 5
Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of "Advanced Traditional Cheeses" 5
Ruolo di lattobacilli proteolitici naturali nella fermentazione e stagionatura della scamorza altamurana. 4
Applicazione di idrolizzato di lattoferrina per prevenire la colorazione blu su mozzarelle 4
Control of Mozzarella spoilage bacteria by using bovine lactoferrin pepsin-digested hydrolysate 4
Produzione di indigoidina da parte di ceppi di Pseudomonas fluorescens che causano colorazione blu su paste filate 3
Eradication of high viable loads of Listeria monocytogenes contaminating food-contact surfaces 3
Knot formation caused by Pseudomonas syringae subsp. savastanoi on olive plants is hrp-dependent 3
Detection and quantification of Staphylococcus aureus enterotoxin I by TaqMan real-time PCR. 3
Caratterizzazione molecolare di nematodi entomopatogeni e dei loro batteri simbionti 3
Isolation of Potential probiotic Lactobacilli from raw bovine milk-based products 3
Rapid and reliable identification of Staphylococcus aureus harbouring the enterotoxin gene cluster (egc) and quantitative detection in raw milk by real time PCR 3
Sequence analysis of the hrpC operon and the hrpE gene of Pseudomonas syringae subsp. savastanoi. 3
Bacterial degradation of patulin in apple juice. 2
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 2
Italian Cheese Types and Innovations of Traditional cheeses. 2
Occurrence of Non-Lactic Acid Bacteria Populations Involved in Protein Hydrolysis of Cold-Stored High Moisture Mozzarella Cheese 2
Risk analysis of Bacillus spp. isolated from pork fermented sausages 2
Novel PCR-based identification of Weissella confusa using an AFLP-derived marker. 2
Surface plasmon resonance and protein arrays in Gram-positive bacteria detection 2
Isolation of potential probiotic lactobacilli from raw bovine milk- based products. 2
Biotransformation of patulin by Gluconobacter oxydans 2
Generation and characterization of Pseudomonas syringae subsp. savastanoi mutants altered in their ability to induce the hypersensitive reaction. 2
An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks. 2
progetto Caratterizzazione microbiologica ed enzimatica di formaggi pugliesi (Piano MAIA, Latte) 2
Characterization of the microbiota of three traditional fermented beverages from Eastern European Countries. 2
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: preliminary results on the identification of a plasmid-located genetic determinant. 2
Introduction and maintenance of an exogenous cosmid into Pseudomonas syringae pv. savastanoi. 2
Partial purification of antimicrobial compounds produced by Bacillus subtilis TR50 isolated from a cured sausage 2
Molecular and phenotypic characterization of Pichia fermentans strains found among Boza yeasts. 2
Detection of restriction fragment length polymorphisms among Pseudomonas syringae subsp. savastanoi strains. 1
Analysis and identification of Lactobacillus strains using species-specific fluorescent probes in an array format. 1
Searching for functional beverages produced in Eastern European Countries. 1
Development of a novel species-specific PCR assay for detecting Weissella confusa 1
DNA arrays applied to microorganisms detection 1
Antagonistic activity of Pseudomonas syringae subsp. savastanoi: localization of a genetic determinant. 1
Innovative technologies in bioactive compound and food analysis: DNA arrays, confocal microscopy and biochemical assays. 1
Improving the Processing of Four Fermented Beverages from Eastern European Countries, FERBEV (CRAFT) 1
Coinvolgimento di geni hrp nell' interazione Pseudomonas syringae subsp. savastanoi - Olivo. 1
Characterization of a hrp- mutant from on olive-strain of Pseudomonas syringae subsp. savastanoi. 1
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy 1
Antimicrobial compounds produced by Bacillus spp. and applications in food. 1
Minutes of Kick-off Ferbev Meeting 1
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese 1
DNA arrays and membrane hybridization methods for screening of six Lactobacillus species common in food products. 1
Identification of a functional hrcC gene in Pseudomonas syringae subsp. savastanoi. 1
progetto Valorizzazione di due formaggi tipici del Salento mediante l'impiego di nuovi ceppi di Lactobacillus con promettenti proprietà probiotiche CASEOPROBIO 1
Innovative technologies in bioactive compound and food analysis: DNA arrays, confocal microscopy and biochemical assays 1
Valutazione del rischio igienico-sanitario associato alla presenza di specie di Bacillus in salumi industriali e artigianali 1
Minutes of the second Ferbev Meeting 1
Enterococchi negli alimenti: impiego di tecniche molecolari per l'analisi quantitativa del rischio microbiologico 1
Improvement of Ayran quality by the selection of autochthonous microbial cultures 1
Ruolo di lattobacilli proteolitici naturali nella fermentazione e stagionatura della Scamorza Altamurana 1
Isolamento e caratterizzazione di mutanti di Pseudomons syringae subsp. savastanoi con alterata capacità di induzione della reazione d' ipersensibilità. 1
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening 1
Isolation and characterization of Pseudomonas syringae subsp. savastanoi mutants defective in hypersensitive response elicitation and pathogenicity 1
Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines 1
Genbank 1
Sequence analysis of the hrpC operon and the hrpE gene of Pseudomonas syringae subsp. savastanoi. 1
Gluconobacter oxydans, un batterio che degrada la patulina nei succhi di mela 1
Antimicrobial activity of a meat-borne Bacillus subtilis strain against food pathogens. 1
Produzione di bevande fermentate a base di cereali ad elevato contenuto di amido resistente 1
Genotyping and toxigenic potential of Bacillus subtilis and Bacillus pumilus strains occurring in industrial and artisanal cured sausages. 1
Innovative technologies in bioactive compound and food analysis: DNA arrays, confocal microscopy and biochemical assays 1
Physical, Chemical and Microbial Characterisation and Shelf-life of Cereal Based Fermented Beverage; Boza. 1
Risultati preliminari sulla caratterizzazione di mutanti di Pseudomons syringae subsp. savastanoi alterati nel comportamento patogenetico. 1
Totale 116
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Categoria #
all - tutte 1.110
article - articoli 464
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 72
Totale 1.646
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202424 0 0 0 0 0 0 0 0 1 0 20 3
2024/202592 3 2 87 0 0 0 0 0 0 0 0 0
Totale 116