Stefania Silvi

机构：Università di Camerino · ORCID：0000-0002-4755-6239

发表论文 106 篇 · 总被引 5013 次 · h-index 33

代表论文

• Polyphenol content and in vitro evaluation of antioxidant, antimicrobial and prebiotic properties of red fruit extracts (2017 · European Food Research and Technology · 被引 87)
• Comprehensive pan‐genome analysis of Lactiplantibacillus plantarum complete genomes (2021 · Journal of Applied Microbiology · 被引 74)
• Development and validation of a GC-FID method for the analysis of short chain fatty acids in rat and human faeces and in fermentation fluids (2020 · Journal of Chromatography B · 被引 70)
• Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA (2021 · Food Chemistry · 被引 63)
• A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat (2021 · Food Chemistry · 被引 53)
• Probiotic characterization of Lactobacillus isolates from canine faeces (2019 · Journal of Applied Microbiology · 被引 42)