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Antonio Bevilacqua

Showing results (11-20 of 132) with videos related to

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Journal of Food Protection|June 1, 2007
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglyceridesClelia Altieri, Daniela Cardillo, Antonio Bevilacqua, et al.
Journal of Food Science|May 4, 2011
Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy)Marianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, et al.
Microorganisms|September 30, 2016
Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New ApproachesEmanuela Ciuffreda, Antonio Bevilacqua, Milena Sinigaglia, et al.
Peerj|July 5, 2016
Using homogenization, sonication and thermo-sonication to inactivate fungiDaniela Campaniello, Antonio Bevilacqua, Milena Sinigaglia, et al.
Food Microbiology|December 3, 2013
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based productsMarianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, et al.
Journal of Food Science|October 13, 2016
Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal ConditionsLeonardo Petruzzi, Maria Rosaria Corbo, Milena Sinigaglia, et al.
International Journal of Food Sciences and Nutrition|January 26, 2016
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pHClelia Altieri, Maria Clara Iorio, Antonio Bevilacqua, et al.
Food Microbiology|December 6, 2014
Spore inactivation and DPA release in Alicyclobacillus acidoterrestris under different stress conditionsAntonio Bevilacqua, Emanuela Ciuffreda, Milena Sinigaglia, et al.
Foods (Basel, Switzerland)|February 24, 2017
A Focus on the Death Kinetics in Predictive Microbiology: Benefits and Limits of the Most Important Models and Some Tools Dealing with Their Application in FoodsAntonio Bevilacqua, Barbara Speranza, Milena Sinigaglia, et al.
Journal of Food Science|April 12, 2013
Selection of yeasts as starter cultures for table olivesAntonio Bevilacqua, Luciano Beneduce, Milena Sinigaglia, et al.
Pageof 14

Showing results (11-20 of 132) with videos related to

Sort By:
Pageof 14
Journal of Food Protection|June 1, 2007
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglyceridesClelia Altieri, Daniela Cardillo, Antonio Bevilacqua, et al.
Journal of Food Science|May 4, 2011
Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy)Marianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, et al.
Microorganisms|September 30, 2016
Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New ApproachesEmanuela Ciuffreda, Antonio Bevilacqua, Milena Sinigaglia, et al.
Peerj|July 5, 2016
Using homogenization, sonication and thermo-sonication to inactivate fungiDaniela Campaniello, Antonio Bevilacqua, Milena Sinigaglia, et al.
Food Microbiology|December 3, 2013
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based productsMarianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, et al.
Journal of Food Science|October 13, 2016
Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal ConditionsLeonardo Petruzzi, Maria Rosaria Corbo, Milena Sinigaglia, et al.
International Journal of Food Sciences and Nutrition|January 26, 2016
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pHClelia Altieri, Maria Clara Iorio, Antonio Bevilacqua, et al.
Food Microbiology|December 6, 2014
Spore inactivation and DPA release in Alicyclobacillus acidoterrestris under different stress conditionsAntonio Bevilacqua, Emanuela Ciuffreda, Milena Sinigaglia, et al.
Foods (Basel, Switzerland)|February 24, 2017
A Focus on the Death Kinetics in Predictive Microbiology: Benefits and Limits of the Most Important Models and Some Tools Dealing with Their Application in FoodsAntonio Bevilacqua, Barbara Speranza, Milena Sinigaglia, et al.
Journal of Food Science|April 12, 2013
Selection of yeasts as starter cultures for table olivesAntonio Bevilacqua, Luciano Beneduce, Milena Sinigaglia, et al.
Pageof 14