Patrizio Tremonte

Bile salt and acid tolerance of<i>Lactobacillus rhamnosus</i>strains isolated from Parmigiano Reggiano cheese

Mariantonietta Succi, Patrizio Tremonte, Anna Reale et al. · FEMS Microbiology Letters · 2005 · 286 citations

Probiotic, Food Fermentation, Low Ph +12

Antibiotic susceptibility of <i>Lactobacillus rhamnosus</i> strains isolated from Parmigiano Reggiano cheese

Raffaele Coppola, Mariantonietta Succi, Patrizio Tremonte et al. · Le Lait · 2005 · 133 citations · Full text

Phytate Degradation by Lactic Acid Bacteria and Yeasts during the Wholemeal Dough Fermentation:  a³¹P NMR Study

Anna Reale, Luisa Mannina, Patrizio Tremonte et al. · Journal of Agricultural and Food Chemistry · 2004 · 113 citations

Engineering, Microbial Physiology, Microbial Metabolism +16

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

Elena Sorrentino, Mariantonietta Succi, Luca Tipaldi et al. · International Journal of Food Microbiology · 2017 · 107 citations

Shelf Life, Gallic Acid, Food Microbiology +6

Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic ( Allium sativum L.)

Florinda Fratianni, Maria Neve Ombra, Autilia Cozzolino et al. · Journal of Functional Foods · 2015 · 90 citations · Full text

Allergy, Medicine, Anti-proliferative Activities +5