Emiliano Salvucci - Concepedia

Author

Emiliano Salvucci

Consejo Nacional de Investigaciones Científicas y Técnicas ORCID

Also Known As

E. Salvucci, E.J. Salvucci, Emiliano J. Salvucci, Emiliano Jesús Salvucci, Emiliano Salvucci

Publications

901

Citations

H-Index

Concepts

All Affiliations

Consejo Nacional de Investigaciones Científicas y Técnicas Universidad Nacional de Córdoba Centro Científico Tecnológico - Córdoba Centro Científico Tecnológico - Tucumán Universidade de São Paulo

About

Emiliano Salvucci is an author at Consejo Nacional de Investigaciones Científicas y Técnicas specializing in health sciences, microbiology, and in vitro fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	308
2	Medicine	5	5	237
3	Engineering	2	2	46
4	Biochemistry	1	1	59
5	Biology	1	1	72

Emiliano Salvucci

Publications

681

Citations

H-Index

Page 1

	Year	Citations
Technological properties of Lactic acid bacteria isolated from raw cereal material Emiliano Salvucci, Jean Guy LeBlanc, Gabriela Pérez LWT BiomanufacturingTechnological PropertiesFood FermentationFood SpoilageLactic Acid Bacteria	2016	87
Microbiome, holobiont and the net of life Emiliano Salvucci Critical Reviews in Microbiology DysbiosisGeneticsEndosymbiosisMicrobial EvolutionMicrobiome Biology	2014	72
Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties? Agustín Lucini Más, Federico Iván Brigante, Emiliano Salvucci, Food Chemistry NutritionFood FunctionIn Vitro FermentationBiochemistryFood Analysis	2020	59
Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product Kátia Gianni de Carvalho, Felipe Henrique Silva Bambirra, Monika Francisca Kruger, Journal of Industrial Microbiology & Biotechnology	2009	57
Different strategies for purification of antimicrobial peptides from Lactic Acid Bacteria (LAB) Esteban Vera Pingitore, Emiliano Salvucci, Fernando Sesma	2015	46
Whole meal and white flour from Argentine wheat genotypes: Mineral and arabinoxylan differences María Belén Vignola, Malena Moiraghi, Emiliano Salvucci, Journal of Cereal Science Food ChemistryNutritionWhole MealFood CompositionAgricultural Economics	2016	44
Enterocin CRL35 Inhibits <i>Listeria monocytogenes</i> in a Murine Model Emiliano Salvucci, Lucila Saavedra, Elvira M. Hébert, Foodborne Pathogens and Disease	2011	41
Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion Agustín Lucini Más, Federico Iván Brigante, Emiliano Salvucci, Food Chemistry Food ChemistryNutritionFood AnalysisDefatted Sesame FlourNovel Cookie Formulation	2022	41
Short peptides derived from the NH2-terminus of subclass IIa bacteriocin enterocin CRL35 show antimicrobial activity Emiliano Salvucci, Lucila Saavedra, Fernando Sesma Journal of Antimicrobial Chemotherapy	2007	38
Triticale flour films added with bacteriocin-like substance (BLIS) for active food packaging applications Emiliano Salvucci, Mariana Correa Rossi, Andrés Colombo, Food Packaging and Shelf Life Food ChemistryAntimicrobial PackagingEdible FilmFood PackagingEdible Packaging	2018	37

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