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Antonio Bevilacqua

Showing results (31-40 of 132) with videos related to

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Journal of the Science of Food and Agriculture|November 26, 2013
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statisticsMaria Rosaria Corbo, Antonio Bevilacqua, Daniela Campaniello, et al.
Journal of Food Science|May 25, 2010
Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives "Bella di Cerignola"Antonio Bevilacqua, Marianna Cannarsi, Mariangela Gallo, et al.
Journal of Food Protection|April 25, 2006
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum sizeMilena Sinigaglia, Antonio Bevilacqua, Daniela Campaniello, et al.
Foods (Basel, Switzerland)|July 3, 2020
A Preliminary Report for the Design of MoS (Micro-Olive-Spreadsheet), a User-Friendly Spreadsheet for the Evaluation of the Microbiological Quality of Spanish-Style Bella di Cerignola Olives from Apulia (Southern Italy)Antonio Bevilacqua, Barbara Speranza, Daniela Campaniello, et al.
Journal of the Science of Food and Agriculture|April 12, 2014
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern ItalyBarbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, et al.
Foods (Basel, Switzerland)|September 28, 2024
Lactobacilli and Bifidobacteria: A Parapostbiotic Approach to Study and Explain Their Mutual Bioactive InfluenceClelia Altieri, Alfonso Filippone, Antonio Bevilacqua, et al.
Nutrients|February 25, 2023
Gut-Microbiota, and Multiple Sclerosis: Background, Evidence, and PerspectivesClelia Altieri, Barbara Speranza, Maria Rosaria Corbo, et al.
International Journal of Food Sciences and Nutrition|July 15, 2015
Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olivesBarbara Speranza, Angela Racioppo, Milena Sinigaglia, et al.
Microorganisms|July 30, 2025
Antibiotic Resistance in <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> and <i>Bifidobacterium longum</i>: Definition of Sensitivity/Resistance Profiles at the Species LevelMario Terlizzi, Barbara Speranza, Milena Sinigaglia, et al.
Food Microbiology|December 3, 2022
Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of AlicyclobacillusacidoterrestrisAntonio Bevilacqua, Barbara Speranza, Leonardo Petruzzi, et al.
Pageof 14

Showing results (31-40 of 132) with videos related to

Sort By:
Pageof 14
Journal of the Science of Food and Agriculture|November 26, 2013
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statisticsMaria Rosaria Corbo, Antonio Bevilacqua, Daniela Campaniello, et al.
Journal of Food Science|May 25, 2010
Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives "Bella di Cerignola"Antonio Bevilacqua, Marianna Cannarsi, Mariangela Gallo, et al.
Journal of Food Protection|April 25, 2006
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum sizeMilena Sinigaglia, Antonio Bevilacqua, Daniela Campaniello, et al.
Foods (Basel, Switzerland)|July 3, 2020
A Preliminary Report for the Design of MoS (Micro-Olive-Spreadsheet), a User-Friendly Spreadsheet for the Evaluation of the Microbiological Quality of Spanish-Style Bella di Cerignola Olives from Apulia (Southern Italy)Antonio Bevilacqua, Barbara Speranza, Daniela Campaniello, et al.
Journal of the Science of Food and Agriculture|April 12, 2014
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern ItalyBarbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, et al.
Foods (Basel, Switzerland)|September 28, 2024
Lactobacilli and Bifidobacteria: A Parapostbiotic Approach to Study and Explain Their Mutual Bioactive InfluenceClelia Altieri, Alfonso Filippone, Antonio Bevilacqua, et al.
Nutrients|February 25, 2023
Gut-Microbiota, and Multiple Sclerosis: Background, Evidence, and PerspectivesClelia Altieri, Barbara Speranza, Maria Rosaria Corbo, et al.
International Journal of Food Sciences and Nutrition|July 15, 2015
Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olivesBarbara Speranza, Angela Racioppo, Milena Sinigaglia, et al.
Microorganisms|July 30, 2025
Antibiotic Resistance in <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> and <i>Bifidobacterium longum</i>: Definition of Sensitivity/Resistance Profiles at the Species LevelMario Terlizzi, Barbara Speranza, Milena Sinigaglia, et al.
Food Microbiology|December 3, 2022
Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of AlicyclobacillusacidoterrestrisAntonio Bevilacqua, Barbara Speranza, Leonardo Petruzzi, et al.
Pageof 14