Francesca Valerio

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 11

Top Topics

Gas Chromatography

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

Scientific reports

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Anna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, Isabella D'Antuono, Vita Di Stefano, Stella Lisa Lonigro, Antonella Garbetta, Francesca Valerio, Maria Grazia Melilli, Angela Cardinali
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation. Foods (Basel, Switzerland) 13 (12) (2024)
Anna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, Isabella D'Antuono, Vita Di Stefano, Stella Lisa Lonigro, Antonella Garbetta, Francesca Valerio, Maria Grazia Melilli, Angela Cardinali
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation. Foods (Basel, Switzerland) 13 (12) (2024)
Enrico Vito Perrino, Zuhair N A Mahmoud, Francesca Valerio, Valeria Tomaselli, Robert Philipp Wagensommer, Antonio Trani
Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts. Scientific reports 13 (1) (2023)
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough. Foods (Basel, Switzerland) 11 (23) (2022)
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough. Foods (Basel, Switzerland) 11 (23) (2022)
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough. Foods (Basel, Switzerland) 11 (23) (2022)
Palmira De Bellis, Massimo Ferrara, Anna Rita Bavaro, Vito Linsalata, Mariaelena Di Biase, Biagia Musio, Vito Gallo, Giuseppina Mulè, Francesca Valerio
Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene. Foods (Basel, Switzerland) 11 (18) (2022)
Enrico Vito Perrino, Francesca Valerio, Shaima Jallali, Antonio Trani, Giuseppe N Mezzapesa
Ecological and Biological Properties of Satureja cuneifolia Ten. and Thymus spinulosus Ten.: Two Wild Officinal Species of Conservation Concern in Apulia (Italy). A Preliminary Survey. Plants (Basel, Switzerland) 10 (9) (2021)
Enrico Vito Perrino, Francesca Valerio, Ahmed Gannouchi, Antonio Trani, Giuseppe Mezzapesa
Ecological and Plant Community Implication on Essential Oils Composition in Useful Wild Officinal Species: A Pilot Case Study in Apulia (Italy). Plants (Basel, Switzerland) 10 (3) (2021)
Francesca Valerio, Panagiotis N Skandamis, Sebastiana Failla, Michela Contò, Mariaelena Di Biase, Anna Rita Bavaro, Maria Paola Pirovano, Paola Lavermicocca
Microbiological and physicochemical parameters for predicting quality of fat and low-fat raw ground beef during refrigerated aerobic storage. Journal of food science 85 (2) (2020)
Marzia Giribaldi, Francesco Gai, Pier Giorgio Peiretti, Marco Francesco Ortoffi, Paola Lavermicocca, Stella Lisa Lonigro, Francesca Valerio, Laura Cavallarin
Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1. Journal of the science of food and agriculture 99 (1) (2018)