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Food Microbiology|February 7, 2018
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebioticsBarbara Speranza, Daniela Campaniello, Noemi Monacis, et al.
Frontiers in Microbiology|March 23, 2023
Ultrasound can increase biofilm formation by Lactiplantibacillus plantarum and Bifidobacterium sppAngela Racioppo, Barbara Speranza, Clelia Altieri, et al.
Ultrasonics Sonochemistry|May 10, 2021
Increase of acidification of synthetic brines by ultrasound-treated Lactiplantibacillus plantarum strains isolated from olivesBarbara Speranza, Daniela Campaniello, Clelia Altieri, et al.
Meat Science|October 19, 2015
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat productMaria Rosaria Corbo, Antonio Bevilacqua, Barbara Speranza, et al.
Foods (Basel, Switzerland)|August 8, 2020
Microencapsulation of Saccharomyces cerevisiae into Alginate Beads: A Focus on Functional Properties of Released CellsAntonio Bevilacqua, Daniela Campaniello, Barbara Speranza, et al.
Frontiers in Microbiology|December 21, 2020
Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish ProductsBarbara Speranza, Angela Racioppo, Daniela Campaniello, et al.
Nutrients|June 24, 2022
How Diet and Physical Activity Modulate Gut Microbiota: Evidence, and PerspectivesDaniela Campaniello, Maria Rosaria Corbo, Milena Sinigaglia, et al.
Foods (Basel, Switzerland)|December 10, 2020
Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and CellsAntonio Bevilacqua, Leonardo Petruzzi, Milena Sinigaglia, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and AdvancesAntonio Bevilacqua, Leonardo Petruzzi, Marianne Perricone, et al.
Journal of Food Science|May 10, 2017
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and PerspectivesBarbara Speranza, Leonardo Petruzzi, Antonio Bevilacqua, et al.
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