Maria Aponte - Concepedia

Author

Maria Aponte

Also Known As

Aponte, Aponte, Maria, M Aponte, M. Aponte, M. Patarroyo Aponte, MARIA PATARROYO APONTE, Maria Aponte, Maria Patarroyo Aponte

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

University of Naples Federico II Institute of Food Science University of Palermo University of Modena and Reggio Emilia Federico II University Hospital

About

Maria Aponte is an author at University of Naples Federico II specializing in microbiology, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	23	1K
2	Medicine	19	20	1.1K
3	Public Health	9	9	479
4	Engineering	7	7	225
5	Natural Sciences	1	1	32

Maria Aponte

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage Gianluigi Mauriello, Maria Aponte, Giancarlo Moschetti, Meat Science Naples-type SalamiFood FermentationFood SpoilageMicrobial ContaminationFood Microbiology	2000	141
Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses Maria Aponte, Valeria Ventorino, Giuseppe Blaiotta, Food Microbiology Food ChemistryFood FermentationFood AnalysisSensory AnalysesMicrobial Ecology	2009	125
Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk Francesco Villani, Maria Aponte, Giuseppe Blaiotta, Journal of Applied Microbiology	2001	119
Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strains Moschetti, Giuseppe Blaiotta, Maria Aponte, Journal of Applied Microbiology Pathogen DetectionBacteriologyMolecular BiologyMicrobial EvolutionFood Microbiology	1998	103
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation Maria Aponte, Giuseppe Blaiotta, Francesco La Croce, Food Microbiology ProbioticFood FermentationLactic Acid BacteriaMicrobial EcologyFood Microbiology	2011	100
<i>Lactobacillus</i>Strain Diversity Based on Partial<i>hsp60</i>Gene Sequences and Design of PCR-Restriction Fragment Length Polymorphism Assays for Species Identification and Differentiation Giuseppe Blaiotta, Vincenzina Fusco, Danilo Ercolini, Applied and Environmental Microbiology	2007	88
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs Lucia De Luca, Alessandra Aiello, Fabiana Pizzolongo, Applied Sciences Food ChemistryFood FermentationChemical CompositionFood AnalysisLactic Acid Bacteria	2021	73
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations Danilo Ercolini, Francesco Villani, Maria Aponte, International Journal of Food Microbiology Natural FermentationsFood FermentationLactic Acid BacteriaBioanalysisBiotechnology	2006	65
Spray-Drying of Bacteriocin-Producing Lactic Acid Bacteria Gianluigi Mauriello, Maria Aponte, Rosamaria Andolfi, Journal of Food Protection Lactic Acid BacteriaBacteriologyMicrobiologyMedicineAntimicrobial Resistance	1999	60
Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches Maria Aponte, Vincenzina Fusco, Rosamaria Andolfi, International Dairy Journal Food FermentationFood SpoilageMicrobial ContaminationLactic Acid BacteriaMonaco Cheese	2007	60

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