Elena Sorrentino

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

Production of functional probiotic, prebiotic, and synbiotic ice creams

Tiziana Di Criscio, Alessandra Fratianni, Rossella Mignogna et al. · Journal of Dairy Science · 2010 · 165 citations · Full text

The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough Fermentation

Anna Reale, U. Konietzny, Raffaele Coppola et al. · Journal of Agricultural and Food Chemistry · 2007 · 163 citations

Food Fermentation, Food Spoilage, Lactic Acid Bacteria +13

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

Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

Anna Reale, Tiziana Di Renzo, Franca Rossi et al. · LWT · 2014 · 121 citations · Full text

Lactobacillus Rhamnosus Strains, Human Body, Probiotic +13