Giovanna Minervini - Concepedia

Author

Giovanna Minervini

University of Bari Aldo Moro

Also Known As

G Minervini, G. Minervini, Giovanna Minervini

Publications

620

Citations

H-Index

Concepts

All Affiliations

University of Bari Aldo Moro University of Perugia

About

Giovanna Minervini is an author at University of Bari Aldo Moro specializing in health sciences, medicine, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	505
2	Medicine	4	4	377
3	Microbiology	4	4	377
4	Public Health	1	1	113
5	Biology	1	1	104

Giovanna Minervini

Publications

618

Citations

H-Index

Page 1

	Year	Citations
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies Raffaella Di Cagno, Giovanna Minervini, Carlo Giuseppe Rizzello, Food Microbiology Food ChemistryNutritionFood Bioactive CompoundFood FermentationHealth Sciences	2011	159
Novel probiotic candidates for humans isolated from raw fruits and vegetables Beatrice Vitali, Giovanna Minervini, Carlo Giuseppe Rizzello, Food Microbiology ProbioticFood FunctionDysbiosisMedicineFood Microbiology	2012	113
Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria Raffaella Di Cagno, Rosalinda F. Surico, Giovanna Minervini, Food Microbiology Sweet CherryBiomanufacturingFood FermentationIn Vitro FermentationLactic Acid Bacteria	2011	105
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing Raffaella Di Cagno, G. Cardinali, Giovanna Minervini, Food Microbiology BiologyAnanas Comosus LMicrobial SystematicsFood FermentationLactic Acid Bacteria	2009	104
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature Raffaella Di Cagno, Rosalinda F. Surico, Giovanna Minervini, International Journal of Food Microbiology Room TemperatureYellow PeppersAutochthonous StartersFood PreservationFood Storage	2009	82
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits Raffaella Di Cagno, Giovanna Minervini, Elisa Sgarbi, International Journal of Food Microbiology Fragment Length PolymorphismBiolog SystemPathogen DetectionHealth SciencesGenetics	2010	55

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