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Elena Sorrentino

Observed names: E Sorrentino, E. Sorrentino, ELENA SORRENTINO, SORRENTINO, Elena, Sorrentino, E.
ORCID: 0000-0002-3570-7642
Observed ORCID: 0000-0002-3570-7642
OpenAlex ID: A5034813311
Bile salt and acid tolerance ofLactobacillus rhamnosusstrains isolated from Parmigiano Reggiano cheese
2005 · M. Succi, P. Tremonte, et al. · FEMS Microbiology Letters · 297
The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough Fermentation
2007 · Anna Reale, Ursula Konietzny, et al. · Journal of Agricultural and Food Chemistry · 189
Production of functional probiotic, prebiotic, and synbiotic ice creams
2010 · T. Di Criscio, A. Fratianni, et al. · Journal of Dairy Science · 174
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Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese
2005 · Raffaele Coppola, Mariantonietta Succi, et al. · Le Lait · 142
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Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract
2014 · Anna Reale, Tiziana Di Renzo, et al. · LWT · 130
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Effects of pre-fermented wheat bran on dough and bread characteristics
2016 · M.C. Messia, A. Reale, et al. · Journal of Cereal Science · 122
Phytate Degradation by Lactic Acid Bacteria and Yeasts during the Wholemeal Dough Fermentation: a 31 P NMR Study
2004 · Anna Reale, Luisa Mannina, et al. · Journal of Agricultural and Food Chemistry · 118
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
2017 · Elena Sorrentino, Mariantonietta Succi, et al. · International Journal of Food Microbiology · 116
Use of donkey’s milk for a fermented beverage with lactobacilli
2005 · Cristiana Chiavari, Fabio Coloretti, et al. · Le Lait · 116
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NMR metabolic profiling of organic and aqueous sea bass extracts: Implications in the discrimination of wild and cultured sea bass
2008 · L. Mannina, A.P. Sobolev, et al. · Talanta · 101
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage
1997 · R. Coppola, M. Iorizzo, et al. · Food Microbiology · 97
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening
2000 · Raffaele Coppola, Mauro Nanni, et al. · Le Lait · 92
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Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG
2020 · Autilia Cozzolino, Franca Vergalito, et al. · Microorganisms · 87
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Behaviour of Lactobacillus rhamnosus strains in ass's milk
2002 · Raffaele Coppola, Elisabetta Salimei, et al. · 87
Role of Yeasts in the Brewing Process: Tradition and Innovation
2021 · Massimo Iorizzo, Francesca Coppola, et al. · Processes · 84
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Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese
1997 · RAFFAELE COPPOLA, MAURO NANNI, et al. · Journal of Dairy Research · 81
Enterocin 226NWC, a bacteriocin produced by Enterococcus faecalis 226, active against Listeria monocytogenes
1993 · F. Villani, G. Salzano, et al. · Journal of Applied Bacteriology · 78
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
2017 · Mariantonietta Succi, Patrizio Tremonte, et al. · Journal of Functional Foods · 69
Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality
2014 · Patrizio Tremonte, Luca Tipaldi, et al. · Journal of Dairy Science · 67
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Presence of yeasts in southern Italian sourdoughs fromTriticum aestivumflour
2003 · M Succi, A Reale, et al. · FEMS Microbiology Letters · 65
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains
2020 · Massimo Iorizzo, Silvia Jane Lombardi, et al. · Antibiotics · 63
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Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health
2022 · Massimo Iorizzo, Gianluca Albanese, et al. · Microorganisms · 59
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Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks
2017 · Serena Niro, Mariantonietta Succi, et al. · Journal of Dairy Science · 56
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Potential Application of Apilactobacillus kunkeei for Human Use: Evaluation of Probiotic and Functional Properties
2020 · Franca Vergalito, Bruno Testa, et al. · Foods · 54
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Inter- and Intra-Species Diversity of Lactic Acid Bacteria in Apis mellifera ligustica Colonies
2020 · Massimo Iorizzo, Gianfranco Pannella, et al. · Microorganisms · 52
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Works count: 189
Citation count: 3,910
H-index: 36
I10-index: 68
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