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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.Journal of Food Protection|October 12, 2013
Inhibition of spoiling yeasts of fruit juices through citrus extractsAntonio Bevilacqua, Barbara Speranza, Daniela Campaniello, et al.Microorganisms|August 16, 2020
Ultrasound-Attenuated Microorganisms Inoculated in Vegetable Beverages: Effect of Strains, Temperature, Ultrasound and Storage Conditions on the Performances of the TreatmentDaniela Campaniello, Maria Rosaria Corbo, Barbara Speranza, 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.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 Bifidobacterium animalis subsp. lactis and Bifidobacterium longum: Definition of Sensitivity/Resistance Profiles at the Species LevelMario Terlizzi, Barbara Speranza, Milena Sinigaglia, et al.Animals : an Open Access Journal From MDPI|January 10, 2026
Microbiota in the Early Lives of Sheep: A Short Overview on the Rumen MicrobiotaAntonio Bevilacqua, Suleman Khan, Mariangela Caroprese, et al.Foods (Basel, Switzerland)|April 3, 2021
Marinated Sea Bream Fillets Enriched with Lactiplantibacillus plantarum and Bifidobacterium animalis subsp. lactis: Brine Optimization and Product DesignBarbara Speranza, Antonio Bevilacqua, Angela Racioppo, et al.Journal of Food Science|December 11, 2014
Selection of autochthonous strains as starter cultures for fermented fish productsBarbara Speranza, Angela Racioppo, Antonio Bevilacqua, et al.Pageof 7