Emiliano Salvucci

Publications

681

Citations

H-Index

2007

Active since

Affiliations

Consejo Nacional de Investigaciones Científicas y Técnicas(Current)

Universidad Nacional de Córdoba

Centro Científico Tecnológico - Córdoba

Centro Científico Tecnológico - Tucumán

Universidade de São Paulo

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

ORCID

Top concepts

HealthMicrobiologyMedicineFood FermentationIn Vitro FermentationFood ChemistryFood TechnologyFood MicrobiologyNutritionBiotechnology

Publications per year

2007–2022

Publications

Technological properties of Lactic acid bacteria isolated from raw cereal material

Emiliano Salvucci, Jean Guy LeBlanc, Gabriela Pérez · LWT · 2016 · 87 citations · Full text

Biomanufacturing, Technological Properties, Food Fermentation +10

Microbiome, holobiont and the net of life

Emiliano Salvucci · Critical Reviews in Microbiology · 2014 · 72 citations

Dysbiosis, Genetics, Endosymbiosis +18

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 et al. · Food Chemistry · 2020 · 59 citations

Nutrition, Food Function, In Vitro Fermentation +7

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 et al. · Journal of Industrial Microbiology & Biotechnology · 2009 · 57 citations · Full text

Different strategies for purification of antimicrobial peptides from Lactic Acid Bacteria (LAB)

Esteban Vera Pingitore, Emiliano Salvucci, Fernando Sesma · 2015 · 46 citations

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