Coppola, Raffaele

Effect of essential oils on pathogenic bacteria

Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013) · Pharmaceuticals

Essential Oils and Antimicrobial ActivityAntimicrobial agents and applications

Cited by 2,186

Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG

Cozzolino, A., Vergalito, F., Tremonte, P., Iorizzo, M., Lombardi, S. J., Sorrentino, E., Luongo, D., Coppola, R., Di Marco, R., & Succi, M. (2020) · Microorganisms

Probiotics and Fermented FoodsGut microbiota and health

Cited by 84

Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese

COPPOLA, R., NANNI, M., IORIZZO, M., SORRENTINO, A., SORRENTINO, E., & GRAZIA, L. (1997) · Journal of Dairy Research

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 80

Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

Niro, S., Fratianni, A., Tremonte, P., Sorrentino, E., Tipaldi, L., Panfili, G., & Coppola, R. (2014) · Journal of Dairy Science

Advanced Scientific Research MethodsFood Nutrient Composition and Product Development

Cited by 43