Stella Lisa Lonigro - Concepedia

Concepedia

Author

Stella Lisa Lonigro

Institute of Sciences of Food Production ORCID

Also Known As

S. L. Lonigro, S. Lisa Lonigro, S.L. Lonigro, Stella L. Lonigro, Stella Lisa Lonigro, Stella Lonigro

38

Publications

1.2K

Citations

19

H-Index

40

Concepts

All Affiliations

Institute of Sciences of Food Production National Research Council University of Foggia University of Bari Aldo Moro National Academies of Sciences, Engineering, and Medicine

SL

About

Stella Lisa Lonigro is an author at Institute of Sciences of Food Production specializing in microbiology, medicine, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	9	9	428
2	Health Sciences	7	7	229
3	Public Health	5	5	255
4	Engineering	2	2	43
5	Biology	1	1	95

Stella Lisa Lonigro

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27

Publications

1.2K

Citations

19

H-Index

	Year	Citations
Study of Adhesion and Survival of Lactobacilli and Bifidobacteria on Table Olives with the Aim of Formulating a New Probiotic Food Paola Lavermicocca, Francesca Valerio, Stella Lisa Lonigro, Applied and Environmental Microbiology	2005	180
Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant Palmira De Bellis, Francesca Valerio, Angelo Sisto, International Journal of Food Microbiology Industrial PlantProbioticLactic Acid BacteriaBacteriologyMicrobial Ecology	2010	158
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread Francesca Valerio, Palmira De Bellis, Mariaelena Di Biase, International Journal of Food Microbiology BiologySpore BiologyRopy SpoilageFood SpoilageSpore-forming Bacteria	2012	95
In Vitro and In Vivo Survival and Transit Tolerance of Potentially Probiotic Strains Carried by Artichokes in the Gastrointestinal Tract Francesca Valerio, Palmira De Bellis, Stella Lisa Lonigro, Applied and Environmental Microbiology	2006	94
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage Francesca Valerio, Palmira De Bellis, Stella Lisa Lonigro, International Journal of Food Microbiology Bacillus SubtilisMicrobial InactivationProbioticFood FermentationFood Spoilage	2008	75
Reduction of Olive Knot Disease by a Bacteriocin from <i>Pseudomonas syringae</i> pv. ciccaronei Paola Lavermicocca, Stella Lisa Lonigro, Francesca Valerio, Applied and Environmental Microbiology	2002	66
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum Francesca Valerio, Anna Rita Bavaro, Mariaelena Di Biase, Frontiers in Microbiology	2020	44
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica Paola Lavermicocca, Francesca Valerio, Stella Lisa Lonigro, Current Microbiology ProbioticAntagonistic ActivityAntimicrobial SusceptibilityAntibacterial AgentMicrobiology	2007	41
Effects of Probiotic Lactobacillus paracasei-enriched Artichokes on Constipated Patients Francesca Valerio, Francesco Russo, Silvia de Candia, Journal of Clinical Gastroenterology	2010	39
Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043 Irmela Sarvan, Francesca Valerio, Stella Lisa Lonigro, Food Research International Food ChemistryNutritionProbioticProbiotic Strain LactobacillusFood Fermentation	2013	39

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