Concepedia

Author

Francesca Passannanti

University of Naples Federico IIORCID

Also Known As

Francesca Passannanti

21

Publications

254

Citations

9

H-Index

40

Concepts

All Affiliations

University of Naples Federico IIUniversity Niccolò Cusano
FP

About

Francesca Passannanti is an author at University of Naples Federico II specializing in microbiology, food microbiology, and food fermentation.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

4

4

59

2

Engineering

2

2

31

3

Medicine

1

1

45

4

Natural Sciences

1

1

45

5

Public Health

1

1

11

Francesca Passannanti

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9

Publications

194

Citations

9

H-Index

YearCitations

<i>Lactobacillus paracasei</i>CBA L74 interferes with gliadin peptides entrance in Caco-2 cells

Marco Sarno, Giuliana Lania, Marialaura Cuomo,

International Journal of Food Sciences and Nutrition

2014

45

In vitro dynamic model simulating the digestive tract of 6-month-old infants

Francesca Passannanti, Federica Nigro, Marianna Gallo,

PLoS ONE

2017

33

Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells

Marianna Gallo, Federica Nigro, Francesca Passannanti,

International Journal of Food Sciences and Nutrition

2019

21

Lactic fermentation of cereals aqueous mixture of oat and rice flours with and without glucose addition

Marianna Gallo, Francesca Passannanti, Rosa Colucci Cante,

Heliyon

2020

19

Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat

Marianna Gallo, Federica Nigro, Francesca Passannanti,

SHILAP Revista de lepidopterología

2019

17

Morphological and Rheological Guided Design for the Microencapsulation Process of Lactobacillus paracasei CBA L74 in Calcium Alginate Microspheres

Concetta Di Natale, Elena Lagreca, Valeria Panzetta,

Frontiers in Bioengineering and Biotechnology

2021

17

Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

Rosa Colucci Cante, Marianna Gallo, Federica Nigro,

Applied Sciences

2021

16

Lactic fermentation of cooked navy beans by <i>Lactobacillus paracasei</i><scp>CBA L74</scp> aimed at a potential production of functional legume‐based foods

Rosa Colucci Cante, Marianna Gallo, Federica Nigro,

The Canadian Journal of Chemical Engineering

2020

15

Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

Marianna Gallo, Francesca Passannanti, Paola Schiattarella,

Applied Sciences

2021

11

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