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	Antonio Bevilacqua * , Maria Rosaria Corbo , Barbara Speranza , Barbara Di Maggio , Mariangela Gallo , Milena Sinigaglia	1篇
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检索条件:"( ( 高级检索(( ((AU:(("Maria Rosaria Corbo")))) )) ) )"

共 15 条记录

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1.Bifidobacteria as Potential Functional Starter Cultures: A Case Study by MSc Students in Food Science and Technology (University of Foggia, Southern Italy)

作　　者：Antonio Bevilacqua ;Maria Teresa Cagnazzo ;Cataldo Caldarola 等

出　　处：Food and Nutrition Sciences. 2012 ;3(1):55-63.doi:10.4236/fns.2012.31010

出版社：Scientific Research Publishing

文章 ID：87879417

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2.Use of Starter Cultures in Olives: A Not-Correct Use Could Cause a Delay of Performances

作　　者：Marianne Perricone ;Maria Rosaria Corbo ;Milena Sinigaglia 等

出　　处：Food and Nutrition Sciences. 2013 ;4(7):721-726.doi:10.4236/fns.2013.47092

出版社：Scientific Research Publishing

文章 ID：87879734

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3.Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization

作　　者：Antonio Bevilacqua * , Maria Rosaria Corbo , Barbara Speranza , Barbara Di Maggio , Mariangela Gallo , Milena Sinigaglia

出　　处：Food and Nutrition Sciences. 2015 ;06(05):511-522.doi:10.4236/fns.2015.65053

出版社：Scientific Research Publishing

文章 ID：103821461

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4.Functional Characterization of Bifidobacteria of Human Origin: A Case Study by the Students of Food Science and Technology of the University of Foggia (Southern Italy)

作　　者：Emanuela Ciuffreda ;Angino Veronica ;Antonietta Cifelli 等

出　　处：Food and Nutrition Sciences. 2014 ;05(13):1153-1161.doi:10.4236/fns.2014.513125

出版社：Scientific Research Publishing

文章 ID：103820161

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5.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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6.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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7.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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8.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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9.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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10.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)

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

出　　处：Foods. 2020 ;9(7):848-861.doi:10.3390/foods9070848

出版社：MDPI Publishing

文章 ID：257045524

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