Aponte, Maria

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk

Villani, F., Aponte, M., Blaiotta, G., Mauriello, G., Pepe, O., & Moschetti, G. (2001) · Journal of Applied Microbiology

Probiotics and Fermented FoodsAntimicrobial Peptides and Activities

Cited by 115

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

Blaiotta, G., Murru, N., Di Cerbo, A., Romano, R., & Aponte, M. (2018) · Journal of the Science of Food and Agriculture

Probiotics and Fermented FoodsMeat and Animal Product Quality

Cited by 57

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients

Romano, A., Mackie, A., Farina, F., Aponte, M., Sarghini, F., & Masi, P. (2016) · Journal of Food Science and Technology

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 43