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Year Number of Results
2011 3
2012 2
2013 1
2015 2
2016 1
2018 1
2019 1
2020 1
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Page 1
Bioprotective Role of Yeasts.
Muccilli S, Restuccia C. Muccilli S, et al. Microorganisms. 2015 Oct 10;3(4):588-611. doi: 10.3390/microorganisms3040588. Microorganisms. 2015. PMID: 27682107 Free PMC article. Review.
Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses.
Ficco DBM, Muccilli S, Padalino L, Giannone V, Lecce L, Giovanniello V, Del Nobile MA, De Vita P, Spina A. Ficco DBM, et al. Among authors: muccilli s. J Food Sci Technol. 2018 Nov;55(11):4458-4467. doi: 10.1007/s13197-018-3374-9. Epub 2018 Sep 5. J Food Sci Technol. 2018. PMID: 30333642 Free PMC article.
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage.
Spina A, Brighina S, Muccilli S, Mazzaglia A, Fabroni S, Fallico B, Rapisarda P, Arena E. Spina A, et al. Among authors: muccilli s. Front Nutr. 2019 Feb 13;6:13. doi: 10.3389/fnut.2019.00013. eCollection 2019. Front Nutr. 2019. PMID: 30815437 Free PMC article.
Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture.
Benincasa C, Muccilli S, Amenta M, Perri E, Romeo FV. Benincasa C, et al. Among authors: muccilli s. Food Chem. 2015 Nov 1;186:271-6. doi: 10.1016/j.foodchem.2015.02.010. Epub 2015 Feb 9. Food Chem. 2015. PMID: 25976821
Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.
Carrubba A, Comparato A, Labruzzo A, Muccilli S, Giannone V, Spina A. Carrubba A, et al. Among authors: muccilli s. J Food Sci. 2016 Sep;81(9):C2158-66. doi: 10.1111/1750-3841.13400. Epub 2016 Jul 21. J Food Sci. 2016. PMID: 27442951
An alkaline β-glucosidase isolated from an olive brine strain of Wickerhamomyces anomalus.
Restuccia C, Muccilli S, Palmeri R, Randazzo CL, Caggia C, Spagna G. Restuccia C, et al. Among authors: muccilli s. FEMS Yeast Res. 2011 Sep;11(6):487-93. doi: 10.1111/j.1567-1364.2011.00738.x. Epub 2011 Jun 16. FEMS Yeast Res. 2011. PMID: 21575132 Free article.
Exoglucanase-encoding genes from three Wickerhamomyces anomalus killer strains isolated from olive brine.
Muccilli S, Wemhoff S, Restuccia C, Meinhardt F. Muccilli S, et al. Yeast. 2013 Jan;30(1):33-43. doi: 10.1002/yea.2935. Epub 2012 Nov 12. Yeast. 2013. PMID: 23148020 Free article.
Efficacy of killer yeasts in the biological control of Penicillium digitatum on Tarocco orange fruits (Citrus sinensis).
Platania C, Restuccia C, Muccilli S, Cirvilleri G. Platania C, et al. Among authors: muccilli s. Food Microbiol. 2012 May;30(1):219-25. doi: 10.1016/j.fm.2011.12.010. Epub 2011 Dec 16. Food Microbiol. 2012. PMID: 22265304
Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly.
Muccilli S, Caggia C, Randazzo CL, Restuccia C. Muccilli S, et al. Int J Food Microbiol. 2011 Jul 15;148(1):15-22. doi: 10.1016/j.ijfoodmicro.2011.04.019. Epub 2011 Apr 22. Int J Food Microbiol. 2011. PMID: 21570143
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt.
Arena E, Muccilli S, Mazzaglia A, Giannone V, Brighina S, Rapisarda P, Fallico B, Allegra M, Spina A. Arena E, et al. Among authors: muccilli s. Foods. 2020 Jun 5;9(6):752. doi: 10.3390/foods9060752. Foods. 2020. PMID: 32517162 Free PMC article.
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