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Journal of Food Science|October 13, 2016
Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal ConditionsLeonardo Petruzzi, Maria Rosaria Corbo, 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.Journal of the Science of Food and Agriculture|December 21, 2012
Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physicochemical factorsLeonardo Petruzzi, Milena Sinigaglia, Maria Rosaria Corbo, et al.Food Microbiology|December 19, 2015
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverageAntonio Bevilacqua, Francesco Pio Casanova, Leonardo Petruzzi, 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.Journal of Food Protection|July 3, 2014
Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removalLeonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, et al.Applied Microbiology and Biotechnology|May 21, 2014
Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wineLeonardo Petruzzi, Milena Sinigaglia, Maria Rosaria Corbo, et al.Foods (Basel, Switzerland)|May 7, 2020
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and FungiLeonardo Petruzzi, Maria Rosaria Corbo, Daniela Campaniello, et al.Journal of the Science of Food and Agriculture|April 5, 2014
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditionsAntonio Bevilacqua, Leonardo Petruzzi, Maria Rosaria Corbo, 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.Pageof 3