Lisa Solieri

Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis

Lisa Solieri, Aldo Bianchi, Giovanni Mottolese et al. · Food Microbiology · 2013 · 154 citations · Full text

Probiotic, Food Fermentation, Vitro Screening +8

Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar

Luciana De Vero, Elisabetta Gala, Maria Gullo et al. · Food Microbiology · 2006 · 121 citations

Acetic Acid Bacteria, Engineering, Microbial Contamination +10

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Davide Tagliazucchi, Serena Martini, Lisa Solieri · Fermentation · 2019 · 108 citations · Full text

Nutrition, Microbial Inactivation, Dairy Microbiota +25

Molecular assessment of indigenous yeast population from traditional balsamic vinegar

Lisa Solieri, Sara Landi, Luciana De Vero et al. · Journal of Applied Microbiology · 2006 · 102 citations · Full text

Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

Lisa Solieri, Giuseppina Sefora Rutella, Davide Tagliazucchi · Food Microbiology · 2015 · 102 citations · Full text

Probiotic, Food Fermentation, Biochemistry +9