Giuseppe Spano

9PUBLICATIONS
30CO-AUTHORS
Food technologyPost harvest horticultural technologies (incl. transportation and storage)Food packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Neurology and neuromuscular diseases
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Publications (9)

|Feb 27, 2026
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.

Sabrine Alebidi, Hana Mallek, Mariagiovanna Fragasso

|Nov 13, 2025
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.

Hiba Selmi, Ester Presutto, Giuseppe Spano

|Jun 13, 2025
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.

Hiba Selmi, Ester Presutto, Martina Totaro

|Oct 26, 2024
Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of <i>Weissella cibaria</i> and <i>Lactiplantibacillus plantarum</i> for the Formulation of Quinoa-Based Beverage.

Radjaa Cirat, Zineb Benmechernene, Hülya Cunedioğlu

|Sep 14, 2024
Psychobiotic Properties of <i>Lactiplantibacillus plantarum</i> in Neurodegenerative Diseases.

Mariagiovanna Di Chiano, Fabio Sallustio, Daniela Fiocco

|Jan 11, 2024
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing <i>Weisella cibaria</i> Strains for Gluten-Free Baking.

Pasquale Russo, Iñaki Diez-Ozaeta, Nicola Mangieri

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Frequent Collaborators

5 joint publications

Vittorio Capozzi

4 joint publications

Mariagiovanna Fragasso

3 joint publications

Daniela Fiocco

3 joint publications

Maria Teresa Rocchetti