Chaves-López C - Search Results

1

Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans.

Delgado-Ospina J, Molina-Hernandez JB, Viteritti E, Maggio F, Fernández-Daza FF, Sciarra P, Serio A, Rossi C, Paparella A, Chaves-López C. Delgado-Ospina J, et al. Among authors: chaves lopez c. Food Microbiol. 2022 Jun;104:103990. doi: 10.1016/j.fm.2022.103990. Epub 2022 Jan 21. Food Microbiol. 2022. PMID: 35287813

2

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).

Chaves-López C, De Angelis M, Martuscelli M, Serio A, Paparella A, Suzzi G. Chaves-López C, et al. J Appl Microbiol. 2006 Aug;101(2):353-60. doi: 10.1111/j.1365-2672.2006.02941.x. J Appl Microbiol. 2006. PMID: 16882142 Free article.

3

Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects.

Serio A, Paparella A, Chaves-López C, Corsetti A, Suzzi G. Serio A, et al. J Food Prot. 2007 Jul;70(7):1561-8. doi: 10.4315/0362-028x-70.7.1561. J Food Prot. 2007. PMID: 17685326 Free article.

4

Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage.

Osorio-Cadavid E, Chaves-López C, Tofalo R, Paparella A, Suzzi G. Osorio-Cadavid E, et al. Food Microbiol. 2008 Sep;25(6):771-7. doi: 10.1016/j.fm.2008.04.014. Epub 2008 May 7. Food Microbiol. 2008. PMID: 18620968

5

Growth and metabolites production by Penicillium brevicompactum in yoghurt.

Ndagijimana M, Chaves-López C, Corsetti A, Tofalo R, Sergi M, Paparella A, Guerzoni ME, Suzzi G. Ndagijimana M, et al. Int J Food Microbiol. 2008 Oct 31;127(3):276-83. doi: 10.1016/j.ijfoodmicro.2008.07.019. Epub 2008 Jul 24. Int J Food Microbiol. 2008. PMID: 18783842

6

Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.

Tofalo R, Chaves-López C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G. Tofalo R, et al. Int J Food Microbiol. 2009 Apr 15;130(3):179-87. doi: 10.1016/j.ijfoodmicro.2009.01.024. Epub 2009 Jan 30. Int J Food Microbiol. 2009. PMID: 19230999

7

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.

Chaves-López C, Serio A, Martuscelli M, Paparella A, Osorio-Cadavid E, Suzzi G. Chaves-López C, et al. Food Microbiol. 2011 Aug;28(5):1041-7. doi: 10.1016/j.fm.2011.02.006. Epub 2011 Mar 21. Food Microbiol. 2011. PMID: 21569950

8

Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system.

Chaves-López C, Paparella A, Tofalo R, Suzzi G. Chaves-López C, et al. Int J Food Microbiol. 2011 Oct 17;150(1):50-8. doi: 10.1016/j.ijfoodmicro.2011.07.017. Epub 2011 Jul 23. Int J Food Microbiol. 2011. PMID: 21849218

9

Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk.

Chaves-López C, Tofalo R, Serio A, Paparella A, Sacchetti G, Suzzi G. Chaves-López C, et al. Int J Food Microbiol. 2012 Sep 17;159(1):39-46. doi: 10.1016/j.ijfoodmicro.2012.07.028. Epub 2012 Aug 3. Int J Food Microbiol. 2012. PMID: 22938834

10

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk.

Chaves-López C, Serio A, Paparella A, Martuscelli M, Corsetti A, Tofalo R, Suzzi G. Chaves-López C, et al. Food Microbiol. 2014 Sep;42:117-21. doi: 10.1016/j.fm.2014.03.005. Epub 2014 Mar 16. Food Microbiol. 2014. PMID: 24929726

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