- Reale A., Mannina L., Tremonte P., Sobolev A.P., Succi M., Sorrentino E., Coppola. (2004) Phytate degradation by lactic bacteria and yeasts during the wholemeal dough fermentation: a 31p nmr study. Journal of Agricultural and Food Chemistry
- Nazzaro F., Di Luccia A., Tremonte P., Grazia L., Sorrentino E., Maurelli L., Coppola R. (2004) Evaluation of proteolytic activity of Staphylococci in Soppressata Molisana, a typical Southern Italy fermented sausage, Annals of Microbiology
- Coppola R., Succi M., Sorrentino E., Iorizzo M., Grazia L. (2003) Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise, Lait, 83, 211-222
- Succi M., Reale A., Andrighetto C., Lombardi A., Sorrentino E., Coppola R. (2003) Presence of yeast in southern Italian sourdoughs from Triticum aestivum flour, FEMS Microbiology Letters, 225, 143-148
- Coppola R., Salimei E., Succi M., Sorrentino E., Nanni M., Ranieri P., Belli Blanes R., Grazia L. (2002) Behaviour of Lactobacillus rhamnosus strains in ass’s milk, Annals of Microbiology, 52, 55-66
- Coppola R., Nanni M., Succi M., Sorrentino E., Iorizzo M., Chiavari C., Grazia L. (2001) Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured frm raw milk, Milchwissenschaft, 56, 140-142
|