| 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 |
| Production of functional probiotic, prebiotic, and synbiotic ice creams T Di Criscio, A Fratianni, R Mignogna, L Cinquanta, R Coppola, ... Journal of dairy science 93 (10), 4555-4564, 2010 | 211 | 2010 |
| 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 | 190 | 2007 |
| Use of donkey’s milk for a fermented beverage with lactobacilli C Chiavari, F Coloretti, M Nanni, E Sorrentino, L Grazia Le Lait 85 (6), 481-490, 2005 | 164 | 2005 |
| Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage R Coppola, M Iorizzo, R Saotta, E Sorrentino, L Grazia Food Microbiology 14 (1), 47-53, 1997 | 150 | 1997 |
| Behaviour of Lactobacillus rhamnosus strains in ass's milk R Coppola, E Salimei, M Succi, E Sorrentino, M Nanni, P Ranieri, ... Annals of Microbiology 52 (1), 55-60, 2002 | 142 | 2002 |
| 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 |
| Enterocin 226NWC, a bacteriocin produced by Enterococcus faecalis 226, active against Listeria monocytogenes F Villani, G Salzano, E Sorrentino, O Pepe, P Marino, S Coppola Journal of Applied Bacteriology 74 (4), 380-387, 1993 | 118 | 1993 |
| 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 |
| 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 |
| Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening R Coppola, M Nanni, M Iorizzo, A Sorrentino, E Sorrentino, C Chiavari, ... Le Lait 80 (5), 479-490, 2000 | 110 | 2000 |
| 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 |
| Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles E Sorrentino, M Succi, L Tipaldi, G Pannella, L Maiuro, M Sturchio, ... International journal of food microbiology 266, 183-189, 2018 | 94 | 2018 |
| Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese R COPPOLA, M NANNI, M IORIZZO, A SORRENTINO, E SORRENTINO, ... Journal of Dairy Research 64 (2), 305-310, 1997 | 89 | 1997 |
| Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality P Tremonte, L Tipaldi, M Succi, G Pannella, L Falasca, V Capilongo, ... Journal of Dairy Science 97 (6), 3314-3320, 2014 | 85 | 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 |
| Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model M Succi, P Tremonte, G Pannella, L Tipaldi, A Cozzolino, R Coppola, ... Journal of Functional Foods 35, 60-67, 2017 | 70 | 2017 |
| Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk S Niro, A Fratianni, P Tremonte, E Sorrentino, L Tipaldi, G Panfili, ... Journal of Dairy Science 97 (3), 1296-1304, 2014 | 57 | 2014 |
| Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG A Cozzolino, F Vergalito, P Tremonte, M Iorizzo, SJ Lombardi, ... Microorganisms 8 (2), 189, 2020 | 50 | 2020 |
RAFFAELE COPPOLAUniversità degli Studi del MoliseVerified email at unimol.it
