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Anaerobe|August 7, 2013
Using a simplex centroid to study the effects of pH, temperature and lactulose on the viability of Bifidobacterium animalis subsp. lactis in a model systemClelia Altieri, Antonio Bevilacqua, Marianne Perricone, et al.Journal of Food Protection|June 1, 2007
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglyceridesClelia Altieri, Daniela Cardillo, Antonio Bevilacqua, et al.Anaerobe|June 17, 2015
Screening of Propionibacterium spp. for potential probiotic propertiesDaniela Campaniello, Antonio Bevilacqua, Milena Sinigaglia, et al.Journal of Food Science|May 4, 2011
Synergic antimicrobial activity of lysozyme, nisin, and EDTA against Listeria monocytogenes in ostrich meat pattiesMarianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia, et al.Journal of Food Science|May 4, 2011
Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy)Marianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, et al.International Journal of Food Microbiology|November 22, 2005
A novel approach for calculating shelf life of minimally processed vegetablesMaria Rosaria Corbo, Matteo Alessandro Del Nobile, Milena SinigagliaMicroorganisms|September 30, 2016
Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New ApproachesEmanuela Ciuffreda, Antonio Bevilacqua, Milena Sinigaglia, et al.Foods (Basel, Switzerland)|February 24, 2017
A Focus on the Death Kinetics in Predictive Microbiology: Benefits and Limits of the Most Important Models and Some Tools Dealing with Their Application in FoodsAntonio Bevilacqua, Barbara Speranza, Milena Sinigaglia, et al.Journal of Food Science|April 12, 2013
Selection of yeasts as starter cultures for table olivesAntonio Bevilacqua, Luciano Beneduce, Milena Sinigaglia, et al.Journal of the Science of Food and Agriculture|November 19, 2016
A possible approach to assess acidification of meat starter cultures: a case study from some wild strains of Lactobacillus plantarumBarbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, et al.Pageof 13