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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.International Journal of Food Sciences and Nutrition|January 26, 2016
Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pHClelia Altieri, Maria Clara Iorio, Antonio Bevilacqua, et al.Food Microbiology|December 6, 2014
Spore inactivation and DPA release in Alicyclobacillus acidoterrestris under different stress conditionsAntonio Bevilacqua, Emanuela Ciuffreda, Milena Sinigaglia, et al.Peerj|July 5, 2016
Using homogenization, sonication and thermo-sonication to inactivate fungiDaniela Campaniello, Antonio Bevilacqua, Milena Sinigaglia, et al.Journal of Food Science|May 25, 2010
Use of lysozyme, nisin, and EDTA combined treatments for maintaining quality of packed ostrich pattiesMarianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia, et al.Meat Science|April 27, 2010
Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry pattiesMarianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia, et al.Food Microbiology|December 3, 2013
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based productsMarianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, et al.Journal of Food Protection|August 7, 2008
Metabiotic effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoesAntonio Bevilacqua, Francesca Cibelli, Daniela Cardillo, et al.Journal of Biomedicine & Biotechnology|December 29, 2009
Modelling the survival of Escherichia coli O157:H7 on raw portioned tomatoes, inoculated with Aspergillus fumigatus and Emericella nidulansDaniela Cardillo, Antonio Bevilacqua, Francesca Cibelli, et al.Foods (Basel, Switzerland)|July 27, 2022
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table OlivesBarbara Speranza, Milena Sinigaglia, Maria Rosaria Corbo, et al.Pageof 13