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Journal of the Science of Food and Agriculture|August 19, 2010
Use of microfungi in the treatment of oak chips: possible effects on wineLeonardo Petruzzi, Antonio Bevilacqua, Claudio Ciccarone, et al.Journal of the Science of Food and Agriculture|August 5, 2011
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenumLeonardo Petruzzi, Antonio Bevilacqua, Claudio Ciccarone, et al.Toxins|October 31, 2015
Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine AgingLeonardo Petruzzi, Antonietta Baiano, Antonio De Gianni, 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.Microorganisms|February 25, 2022
Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and PerspectivesLeonardo Petruzzi, Daniela Campaniello, Maria Rosaria Corbo, 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.Frontiers in Microbiology|June 24, 2017
Microbial Resources and Enological Significance: Opportunities and BenefitsLeonardo Petruzzi, Vittorio Capozzi, Carmen Berbegal, et al.Frontiers in Nutrition|August 30, 2021
Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their ComponentsAntonio Bevilacqua, Leonardo Petruzzi, Barbara Speranza, et al.Frontiers in Microbiology|September 23, 2017
An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac SubjectsAdele Costabile, Triana Bergillos-Meca, Loretta Landriscina, et al.Pageof 3