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Food Microbiology|December 1, 2018
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535Antonio Bevilacqua, Angela Racioppo, Milena Sinigaglia, et al.Microorganisms|September 16, 2020
Ultrasonic Modulation of the Technological and Functional Properties of Yeast StrainsBarbara Speranza, Daniela Campaniello, Clelia Altieri, et al.Journal of Food Science|November 22, 2016
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape VarietyLeonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, et al.Food Microbiology|April 13, 2017
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based productsBarbara Speranza, Angela Racioppo, Luciano Beneduce, et al.Frontiers in Nutrition|September 9, 2024
Valorization of fish from the Adriatic Sea: nutritional properties and shelf life prolongation of Aphia minuta through essential oilsRosaria Marino, Marzia Albenzio, Antonella Della Malva, et al.Frontiers in Nutrition|July 27, 2023
A narrative review on the use of probiotics in several diseases. Evidence and perspectivesDaniela Campaniello, Antonio Bevilacqua, Barbara Speranza, et al.Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature OverviewLeonardo Petruzzi, Daniela Campaniello, Barbara Speranza, et al.Microorganisms|July 29, 2023
Minimal Inhibitory Concentrations of Thymol and Carvacrol: Toward a Unified Statistical Approach to Find Common TrendsBarbara Speranza, Antonio Bevilacqua, Daniela Campaniello, et al.Journal of Food Protection|November 9, 2019
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A ReviewAntonio Bevilacqua, Daniela Campaniello, Barbara Speranza, et al.Food Microbiology|January 18, 2020
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strainsBarbara Speranza, Maria Rosaria Corbo, Daniela Campaniello, et al.Pageof 7