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Maria Rosaria Corbo

Maria Rosaria Corbo

D-Index & Metrics

Biology and Biochemistry

D-Index
60
Citations
12139
World Ranking
12016
National Ranking
355

Overview

Maria Rosaria Corbo is affiliated with the University of Foggia in Italy. Their research spans several fields focusing predominantly on Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology.

Their work covers multiple subfields including Food Science, Biotechnology, Molecular Biology, Plant Science, and Animal Science and Zoology. This multidisciplinary approach supports investigations into various aspects of food quality, safety, and microbiological processes.

Key topics studied by Maria Rosaria Corbo include:

  • Probiotics and Fermented Foods
  • Microbial Inactivation Methods
  • Meat and Animal Product Quality
  • Listeria monocytogenes in Food Safety
  • Gut microbiota and health
  • Microbial Metabolites in Food Biotechnology
  • Fermentation and Sensory Analysis

The scientist's recent notable publications are:

  • How Diet and Physical Activity Modulate Gut Microbiota: Evidence, and Perspectives (2022) in Nutrients
  • Gut-Microbiota, and Multiple Sclerosis: Background, Evidence, and Perspectives (2023) in Nutrients
  • Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi (2020) in Foods
  • Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits (2021) in Foods
  • An Update on Prebiotics and on Their Health Effects (2024) in Foods

Maria Rosaria Corbo frequently collaborates with other researchers, including Antonio Bevilacqua, Milena Sinigaglia, Barbara Speranza, Daniela Campaniello, and Angela Racioppo.

Publications by this scientist are concentrated in several key scientific journals, with the highest number appearing in Foods, followed by Microorganisms, Food Bioscience, Nutrients, and Frontiers in Microbiology.

Best Publications

  • Functional Beverages: The Emerging Side of Functional Foods

    Maria Rosaria Corbo;Antonio Bevilacqua;Leonardo Petruzzi;Francesco Pio Casanova

  • Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

    Maria De Angelis;Giovanna Gallo;Maria Rosaria Corbo;Paul L H McSweeney

  • Advances in Chemical and Biological Methods to Identify Microorganisms-From Past to Present

    Ricardo Franco-Duarte;Lucia Černáková;Snehal Kadam;Karishma S. Kaushik

  • Bioactivity of essential oils: a review on their interaction with food components.

    M. Perricone;E. Arace;Maria Rosaria Corbo;Milena Grazia Rita Sinigaglia

  • Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

    M. De Angelis;A. Corsetti;N. Tosti;J. Rossi

  • Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches – a review

    Maria Rosaria Corbo;Antonio Bevilacqua;Daniela Campaniello;Daniela D’Amato

  • Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

    Leonardo Petruzzi;Daniela Campaniello;Barbara Speranza;Maria Rosaria Corbo

  • A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications.

    G.G. Buonocore;M.A. Del Nobile;A. Panizza;M.R. Corbo

  • Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

    M Albenzio;M.R Corbo;S.U Rehman;P.F Fox

  • Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries.

    D Campaniello;A Bevilacqua;M Sinigaglia;M R Corbo

  • Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.

    M.R. Corbo;M. Albenzio;M. De Angelis;A. Sevi

  • A novel approach for calculating shelf life of minimally processed vegetables.

    Maria Rosaria Corbo;Matteo Alessandro Del Nobile;Milena Grazia Rita Sinigaglia

  • Challenges for the Production of Probiotic Fruit Juices

    Marianne Perricone;Antonio Bevilacqua;Clelia Altieri;Milena Sinigaglia

  • The role of Plant Growth Promoting Bacteria in improving nitrogen use efficiency for sustainable crop production: a focus on wheat

    Nilde Antonella Di Benedetto;Maria Rosaria Corbo;Daniela Campaniello;Mariagrazia Pia Cataldi

  • Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances.

    Antonio Bevilacqua;Leonardo Petruzzi;Marianne Perricone;Barbara Speranza

  • Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

    M Gobbetti;M Morea;F Baruzzi;M.R Corbo

  • Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products

    Marianne Perricone;Antonio Bevilacqua;Maria Rosaria Corbo;Milena Sinigaglia

  • Mono- and multilayer active films containing lysozyme as antimicrobial agent

    G.G. Buonocore;A. Conte;M.R. Corbo;M. Sinigaglia

  • Effect of hexanal on the shelf life of fresh apple slices

    Rosalba Lanciotti;Maria Rosaria Corbo;Fausto Gardini;Milena Sinigaglia

  • Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger

    M.R. Corbo;B. Speranza;A. Filippone;S. Granatiero

Frequent Co-Authors

Milena Sinigaglia
Milena Sinigaglia University of Foggia
M.A. Del Nobile
M.A. Del Nobile University of Foggia
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Amalia Conte
Amalia Conte University of Foggia
Paul L.H. McSweeney
Paul L.H. McSweeney University College Cork
Patrick F. Fox
Patrick F. Fox University College Cork
Agostino Sevi
Agostino Sevi University of Foggia
Aldo Corsetti
Aldo Corsetti University of Teramo
Vittorio Capozzi
Vittorio Capozzi National Research Council (CNR)
Maria Elisabetta Guerzoni
Maria Elisabetta Guerzoni University of Bologna

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