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Foods (Basel, Switzerland)|April 3, 2021
Marinated Sea Bream Fillets Enriched with Lactiplantibacillus plantarum and Bifidobacterium animalis subsp. lactis: Brine Optimization and Product DesignBarbara Speranza, Antonio Bevilacqua, Angela Racioppo, et al.
Journal of Food Protection|December 16, 2003
Combined effects of temperature, water activity, and pH on Alicyclobacillus acidoterrestris sporesMilena Sinigaglia, Maria Rosaria Corbo, Clelia Altieri, et al.
Journal of Food Science|December 11, 2014
Selection of autochthonous strains as starter cultures for fermented fish productsBarbara Speranza, Angela Racioppo, Antonio Bevilacqua, et al.
Food Microbiology|December 1, 2018
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535Antonio Bevilacqua, Angela Racioppo, Milena Sinigaglia, et al.
Microorganisms|September 16, 2020
Ultrasonic Modulation of the Technological and Functional Properties of Yeast StrainsBarbara Speranza, Daniela Campaniello, Clelia Altieri, 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.
Food Microbiology|April 13, 2017
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based productsBarbara Speranza, Angela Racioppo, Luciano Beneduce, et al.
Frontiers in Nutrition|July 27, 2023
A narrative review on the use of probiotics in several diseases. Evidence and perspectivesDaniela Campaniello, Antonio Bevilacqua, Barbara Speranza, et al.
Frontiers in Microbiology|March 1, 2019
A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantisAntonio Bevilacqua, Barbara Speranza, Daniela Campaniello, et al.
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