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Publications by Paola Lavermicocca
Suitability of a Probiotic Lactobacillus Paracasei Strain as a Starter Culture in Olive Fermentation and Development of the Innovative Patented Product “Probiotic Table Olives”
Frontiers in Microbiology
Microbiology
Related publications
Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus Pentosus Strains
Frontiers in Microbiology
Microbiology
New Insights Into the Role of Plasmids From Probiotic Lactobacillus Pentosus MP-10 in Aloreña Table Olive Brine Fermentation
Scientific Reports
Multidisciplinary
Technological Suitability of Lactobacillus Rhamnosus K4 Strain for Producing Probiotic Vegetable Juice
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality
Dried Fruit Matrices Incorporated With a Probiotic Strain of Lactobacillus Plantarum
International Journal of Food Studies
Food Science
Benefit of Lactobacillus Plantarum L137 as a Multifunctional Probiotic
Japanese Journal of Lactic Acid Bacteria
The Effect of a Probiotic Strain (Lactobacillus Acidophilus) on the Plaque Formation of Oral Streptococci
Bosnian Journal of Basic Medical Sciences
Medicine
Effects of Applying Lactobacillus Helveticus H9 as Adjunct Starter Culture in Yogurt Fermentation and Storage
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Dose–response Study of Probiotic Bacteria Bifidobacterium Animalis Subsp Lactis BB-12 and Lactobacillus Paracasei Subsp Paracasei CRL-341 in Healthy Young Adults
European Journal of Clinical Nutrition
Medicine
Nutrition
Dietetics
Improvement of Small Scale Cocoa Fermentation Using Lactobacillus Fermentumas Starter Culture
Pelita Perkebunan (a Coffee and Cocoa Research Journal)
