M. Morea - Concepedia

Author

M. Morea

Institute of Sciences of Food Production ORCID

Also Known As

M MOREA, M Morea, M. Morea, MARIA MOREA, Maria Grazia Morea, Maria Morea

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Institute of Sciences of Food Production National Research Council Università Cattolica del Sacro Cuore University of Bari Aldo Moro Institute of Agricultural and Food Biotechnology

About

M. Morea is an author at Institute of Sciences of Food Production specializing in microbiology, food microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	923
2	Medicine	13	13	488
3	Public Health	8	8	576
4	Engineering	2	2	124
5	Biochemistry	1	1	95

M. Morea

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy Aldo Corsetti, Paola Lavermicocca, M. Morea, International Journal of Food Microbiology Microbial SystematicsFood FermentationSpecies Triticum DurumLactic Acid BacteriaSouthern Italy	2001	240
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening Marco Gobbetti, M. Morea, Federico Baruzzi, International Dairy Journal Food SpoilageTextural CharacterisationFood MicrostructureFood MicrobiologyMicrobiology	2002	115
Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing M. Morea, Federico Baruzzi, Pier Sandro Cocconcelli Journal of Applied Microbiology BiologyLactococcus Lactis SubspHealth SciencesMicrobial ContaminationPhysiological Characterization	1999	104
Biotransformation of Patulin by <i>Gluconobacter oxydans</i> Alessandra Ricelli, Federico Baruzzi, Michele Solfrizzo, Applied and Environmental Microbiology BiosynthesisEngineeringBiotransformationBiochemistryGlycobiology	2006	95
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation Federico Baruzzi, M. Morea, A. Matarante, Journal of Applied Microbiology BiologyProbioticFood FermentationFood SpoilageRrna Spacer Region	2000	78
Rapid and reliable identification of Staphylococcus aureus harbouring the enterotoxin gene cluster (egc) and quantitative detection in raw milk by real time PCR Vincenzina Fusco, Grazia Marina Quero, M. Morea, International Journal of Food Microbiology Antimicrobial SusceptibilityPathogen DetectionQuantitative MicrobiologyReal Time PcrEnterotoxin Gene Cluster	2010	73
Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese Federico Baruzzi, Rosanna Lagonigro, Laura Quintieri, Food Microbiology Food FermentationFood SpoilageLactic Acid BacteriaProtein HydrolysisFood Microbiology	2011	66
Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage Federico Baruzzi, A. Matarante, Leonardo Caputo, Meat Science Traditional Southern ItalianFood FermentationPhysiological CharacterizationFood MicrobiologyMicrobial Ecology	2005	61
Knot Formation Caused by <i>Pseudomonas syringae</i> subsp. <i>savastanoi</i> on Olive Plants Is <i>hrp</i>-Dependent Angelo Sisto, Maria Grazia Cipriani, M. Morea Phytopathology	2004	56
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese M. Morea, Federico Baruzzi, Fabrizio Cappa, International Journal of Food Microbiology Food FermentationHealth SciencesTraditional ProcessingLactic Acid BacteriaBacteriology	1998	56

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