1.A Case-study on the Selection of Promising Functional Starter Strains from Grape Yeasts: A Report by Student of Food Science and Technology Degree, University of Foggia (Southern Italy)

作　　者：Antonio Bevilacqua ;Francesco Casanova ;Ersilia Arace 等

出　　处：Journal of Food Research. 2012 ;1(4):44.doi:10.5539/jfr.v1n4p44

出版社：Canadian Center of Science and Education

文章 ID：83509866

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2.Comparison of Direct Microbial Count Procedures for Planktonics and Sessiles Enumeration

作　　者：Barbara Speranza , Angela Racioppo , Antonio Bevilacqua , Milena Sinigaglia , Clelia Altieri

出　　处：Food and Nutrition Sciences. 2014 ;05(21):2033-2037.doi:10.4236/fns.2014.521214

出版社：Scientific Research Publishing

文章 ID：103820912

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3.Microencapsulation of Saccharomyces cerevisiae into Alginate Beads: A Focus on Functional Properties of Released Cells

作　　者：Antonio Bevilacqua ;Daniela Campaniello ;Barbara Speranza 等

出　　处：Foods. 2020 ;9(8):1051-1063.doi:10.3390/foods9081051

出版社：MDPI Publishing

文章 ID：257043857

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4.Marinated Sea Bream Fillets Enriched with Lactiplantibacillus plantarum and Bifidobacterium animalis subsp. lactis: Brine Optimization and Product Design

作　　者：Barbara Speranza ;Antonio Bevilacqua ;Angela Racioppo 等

出　　处：Foods. 2021 ;10(3):661.doi:10.3390/foods10030661

出版社：MDPI Publishing

文章 ID：260087962

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5.Fish Loss/Waste and Low-Value Fish Challenges: State of Art, Advances, and Perspectives

作　　者：Angela Racioppo ;Barbara Speranza ;Daniela Campaniello 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112725

出版社：MDPI Publishing

文章 ID：1036370604

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6.Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products

作　　者：Angela Racioppo ;Daniela Campaniello ;Milena Sinigaglia 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070946

出版社：MDPI Publishing

文章 ID：1037270563

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