1.Viability and Acidification by Promising Yeasts Intended as Potential Starter Cultures for Rice-based Beverages

作　　者：Antonio Bevilacqua ;Leonardo Petruzzi ;Francesco Pio Casanova 等

出　　处：Advance Journal of Food Science and Technology. 2015 ;9(5):326-331.

出版社：MAXWELL Science Publication

文章 ID：113516934

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2.Viability and Acidification by Promising Yeasts Intended as Potential Starter Cultures for Rice-based Beverages

作　　者：Antonio Bevilacqua ;Leonardo Petruzzi ;Francesco Pio Casanova 等

出　　处：Advance Journal of Food Science and Technology. 2015 ;9(5):326-331.doi:10.19026/ajfst.9.1910

出版社：MAXWELL Science Publication

文章 ID：202434203

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3.Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and Cells

作　　者：Antonio Bevilacqua ;Leonardo Petruzzi ;Milena Sinigaglia 等

出　　处：Foods. 2020 ;9(12):1814-1825.doi:10.3390/foods9121814

出版社：MDPI Publishing

文章 ID：257511599

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4.Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi

作　　者：Leonardo Petruzzi ;Maria Rosaria Corbo ;Daniela Campaniello 等

出　　处：Foods. 2020 ;9(5):559-569.doi:10.3390/foods9050559

出版社：MDPI Publishing

文章 ID：257045255

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	Antonio Bevilacqua	4篇
	Leonardo Petruzzi	4篇
	Maria Rosaria Corbo	4篇
	Barbara Speranza	2篇
	Daniela Campaniello	2篇

	Francesco Pio Casanova	2篇
	Milena Sinigaglia	2篇
	Emanuela Ciuffreda	1篇

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	2020	2篇
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	Advance Journal of Food Science and Technology	2篇
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