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Foods (Basel, Switzerland)|September 28, 2024
Lactobacilli and Bifidobacteria: A Parapostbiotic Approach to Study and Explain Their Mutual Bioactive InfluenceClelia Altieri, Alfonso Filippone, Antonio Bevilacqua, et al.Nutrients|February 25, 2023
Gut-Microbiota, and Multiple Sclerosis: Background, Evidence, and PerspectivesClelia Altieri, Barbara Speranza, Maria Rosaria Corbo, et al.International Journal of Food Sciences and Nutrition|July 15, 2015
Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olivesBarbara Speranza, Angela Racioppo, Milena Sinigaglia, et al.Microorganisms|July 30, 2025
Antibiotic Resistance in Bifidobacterium animalis subsp. lactis and Bifidobacterium longum: Definition of Sensitivity/Resistance Profiles at the Species LevelMario Terlizzi, Barbara Speranza, Milena Sinigaglia, et al.Journal of Food Science|May 25, 2010
Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives "Bella di Cerignola"Antonio Bevilacqua, Marianna Cannarsi, Mariangela Gallo, et al.Journal of Food Protection|April 25, 2006
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum sizeMilena Sinigaglia, Antonio Bevilacqua, Daniela Campaniello, et al.Foods (Basel, Switzerland)|July 3, 2020
A Preliminary Report for the Design of MoS (Micro-Olive-Spreadsheet), a User-Friendly Spreadsheet for the Evaluation of the Microbiological Quality of Spanish-Style Bella di Cerignola Olives from Apulia (Southern Italy)Antonio Bevilacqua, Barbara Speranza, Daniela Campaniello, et al.Food Microbiology|June 11, 2008
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous culturesClelia Altieri, Antonio Bevilacqua, Daniela D'Amato, et al.Frontiers in Microbiology|March 16, 2026
PRISMA-based review of Pseudomonas spp. in microbial heavy-metal bioremediation: mechanisms and taxonomyAlessandro De Santis, Maria Rosaria Corbo, Angela Racioppo, 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.Pageof 13