Valentina Bernini
University of Parma(IT)
Publications by Year
Research Areas
Probiotics and Fermented Foods, Listeria monocytogenes in Food Safety, Microbial Inactivation Methods, Protein Hydrolysis and Bioactive Peptides, Essential Oils and Antimicrobial Activity
Most-Cited Works
- → High dose tigecycline in critically ill patients with severe infections due to multidrug-resistant bacteria(2014)240 cited
- → Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds(2021)112 cited
- → In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria(2018)108 cited
- → Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation(2019)95 cited
- → Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening(2008)92 cited
- → Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria(2020)81 cited
- → Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening(2008)70 cited
- → Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy(2015)61 cited
- → Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds(2019)60 cited
- → Orange peels: from by‐product to resource through lactic acid fermentation(2019)60 cited