{"id":2764,"date":"2014-12-17T08:11:59","date_gmt":"2014-12-17T08:11:59","guid":{"rendered":"http:\/\/www.isa.cnr.it\/web\/?page_id=2764"},"modified":"2023-09-22T16:06:05","modified_gmt":"2023-09-22T16:06:05","slug":"anna-reale","status":"publish","type":"page","link":"https:\/\/www.isa.cnr.it\/web\/?page_id=2764","title":{"rendered":"Anna Reale"},"content":{"rendered":"

\"Donna\"<\/h2>\n
Name: <\/strong>Anna\r\n<\/pre>\n
Surname: <\/strong>Reale\r\n<\/pre>\n
Skill<\/b>: Senior Researcher<\/pre>\n
Phone:<\/strong> (Office) +39 0825 299 541<\/pre>\n
Phone:<\/strong> (Lab) +39 0825 299 215<\/pre>\n
Fax:<\/strong> +39 0825 299 641<\/pre>\n
e-mail: nome.cognome<\/strong>@isa.cnr.it<\/h5>\n
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C<\/em><\/strong>NR People<\/em> WEB Site: <\/strong>http:\/\/www.cnr.it\/people\/anna.reale<\/a><\/h5>\n
Keywords: <\/strong><\/h5>\n
Curriculum EN<\/strong>: (click here to view it)<\/h5>\n
Researcher Activities<\/h1>\n
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The scientific activity deals with the following topics:<\/p>\n
–     Microbial isolation, identification by PCR-based tecniques and characterization of lactic acid bacteria (LAB) and Yeast communities from fermented foods (sourdoughs, dairy products, fermented meats, acid and alcoholic fermented beverages);<\/p>\n
–     Study of stress response in LAB during food processing and transit through the gastro-intestinal tract;<\/p>\n
–     Study of potential probiotic characteristics of LAB strains.<\/p>\n
–     Selection and formulation of technological and functional starter cultures.<\/p>\n
–     Study of novel tools for the improvement of the shelf-life of fresh foods (biotechnological approaches and packaging techniques).<\/p>\n
Scientific Responsible for the following projects:<\/p>\n
–     FIRB2010, n. RBFR107VML, entitled \u201cGenetic and physiological basis of aerobic metabolism in Lactobacillus rhamnosus<\/em> e Lactobacillus paracasei<\/em>: basic and applied aspects. Scientific responsible for the University of Molise UNIT. This project was funded by the MIUR (Italian Ministry of Education, Universities and Research).<\/p>\n
–     \u201cQUALIFORM\u201d, MIS 124 Basilicata Region, PSR 2007-2013, entitled \u201cStrategie ecosostenibili per la produzione di formaggi a pasta filata lucani di qualit\u00e0\u201d. Scientific responsible for the Institute of Food Science UNIT.<\/p>\n
–     \u201cCASTALEA\u201d, MIS 124 Campania Region, PSR 2007-2013, entitled \u201cProtezione delle castagne dai danni causati dai Lepidotteri Torticidi (Cydia<\/em>); valutazione della qualit\u00e0 e della sicurezza del prodotto\u201d. Scientific responsible for the Institute of Food Science UNIT.<\/p>\n
–     \u201cPROCAST\u201d, MIS 124 Basilicata Region, PSR 2007-2013, entitled \u201cProtezione e salvaguardia delle caratteristiche qualitative delle castagne infestate dal Coleottero Balanino mediante intervanti in campo e post-raccolta\u201d. Scientific responsible for the Institute of Food Science UNIT.<\/p>\n
–     \u201cIRPINIA IN FERMENTO\u201d, Scientific Responsible for the Institute of Food Science. Project funded by the Provincia di Avellino.<\/p>\n
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Key Publications<\/h1>\n
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