Showing 1 - 20 results of 27 for search 'Barbara Speranza', query time: 0.14s Refine Results
  1. 1
    Use of design of experiments to optimize the production of microbial probiotic biofilms
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  2. 2
    Evaluation of the Potential of Biofilm Formation of <i>Bifidobacterium longum</i> subsp. <i>infantis</i> and <i>Lactobacillus reuteri</i> as Competitive Biocontrol Agents Against Pathogenic and Food Spoilage Bacteria
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  3. 3
    A Focus on the Death Kinetics in Predictive Microbiology: Benefits and Limits of the Most Important Models and Some Tools Dealing with Their Application in Foods
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  4. 4
    Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140
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  5. 5
    Ultrasound-Attenuated Microorganisms Inoculated in Vegetable Beverages: Effect of Strains, Temperature, Ultrasound and Storage Conditions on the Performances of the Treatment
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  6. 6
    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)
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  7. 7
    Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of Experiments
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  8. 8
    Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables
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  9. 9
    Viability of Lactobacillus reuteri in fruit juices
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  10. 10
    Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains
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  11. 11
    Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne <i>Pseudomonas</i>, Enterobacteriaceae and Fungi
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  12. 12
    Industrial Validation of a Promising Functional Strain of <i>Lactobacillus plantarum</i> to Improve the Quality of Italian Sausages
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  13. 13
    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 infantis
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  14. 14
    Immobilization of <i>Saccharomyces cerevisiae</i> on Apple Pieces to Produce Cider
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  15. 15
    Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces
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  16. 16
    Removal of Phenols in Table Olive Processing Wastewater by Using a Mixed Inoculum of <i>Candida boidinii</i> and <i>Bacillus pumilus</i>: Effects of Inoculation Dynamics, Temperature, pH, and Effluent Age on the Abatement Efficiency
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  17. 17
    Increase of acidification of synthetic brines by ultrasound-treated Lactiplantibacillus plantarum strains isolated from olives
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  18. 18
    Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product Design
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  19. 19
    Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products
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  20. 20
    Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and Cells
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