Showing results (1-10 of 66) with videos related to
Sort By:
Pageof 7
Journal of Food Science|May 4, 2011
Effects of nutritional and environmental conditions on Salmonella sp. biofilm formationBarbara Speranza, Maria Rosaria Corbo, Milena SinigagliaPeerj|July 19, 2018
Use of design of experiments to optimize the production of microbial probiotic biofilmsBarbara Speranza, Arcangelo Liso, Maria Rosaria CorboFoods (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 the Science of Food and Agriculture|November 19, 2016
A possible approach to assess acidification of meat starter cultures: a case study from some wild strains of Lactobacillus plantarumBarbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, et al.Microorganisms|January 30, 2020
Evaluation of the Potential of Biofilm Formation of Bifidobacterium longum subsp. infantis and Lactobacillus reuteri as Competitive Biocontrol Agents Against Pathogenic and Food Spoilage BacteriaBarbara Speranza, Arcangelo Liso, Vincenzo Russo, et al.Foods (Basel, Switzerland)|July 27, 2022
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table OlivesBarbara Speranza, Milena Sinigaglia, Maria Rosaria Corbo, et al.Frontiers in Microbiology|November 12, 2020
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140Daniela Campaniello, Antonio Bevilacqua, Barbara Speranza, et al.Frontiers in Microbiology|March 3, 2018
Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of ExperimentsAntonio Bevilacqua, Daniela Campaniello, Barbara Speranza, et al.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.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.Pageof 7