Transdisciplinarity and Microbiology Education

by Vittorio Capozzi, Giuseppe Spano, Daniela Fiocco
Published 2012-02-01

From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix

by Mattia Pia Arena, Pasquale Russo, Giuseppe Spano, Vittorio Capozzi
Published 2020-01-01

Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocont...

by Mattia Pia Arena, Pasquale Russo, Giuseppe Spano, and Vittorio Capozzi
Published 2019-11-01

Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product

by Pasquale Russo, Daniela Fiocco, Marzia Albenzio, Giuseppe Spano, Vittorio Capozzi
Published 2020-03-01

Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

by Pasquale Russo, Clara Fares, Angela Longo, Giuseppe Spano, Vittorio Capozzi
Published 2017-12-01

The hsp 16 Gene of the Probiotic Lactobacillus acidophilus Is Differently Regulated by Salt, High Temperature and Acidic Stresses, as Revealed by Reverse Transcription Quantitative...

by Daniela Fiocco, Elisabetta Crisetti, Vittorio Capozzi, Giuseppe Spano, Mattia Pia Arena
Published 2011-08-01

Bacterial Stressors in Minimally Processed Food

by Giuseppe Spano, Anna Gallone, Daniela Fiocco, Maria Luisa Amodio, Vittorio Capozzi
Published 2009-07-01

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

by Carmen Berbegal, Carmela Garofalo, Pasquale Russo, Sandra Pati, Vittorio Capozzi, Giuseppe Spano
Published 2017-12-01

Spontaneous Food Fermentations and Potential Risks for Human Health

by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo, Giuseppe Spano
Published 2017-09-01

A Fast, Reliable, and Sensitive Method for Detection and Quantification of Listeria monocytogenes and Escherichia coli O157:H7 in Ready-to-Eat Fresh-Cut Products by MPN-qPCR

by Pasquale Russo, Giuseppe Botticella, Vittorio Capozzi, Salvatore Massa, Giuseppe Spano, Luciano Beneduce
Published 2014-01-01

Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations

by Pasquale Russo, Carmen Berbegal, Cristina De Ceglie, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi
Published 2019-02-01

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of <i>Saccharomyces</i>/Non-<i>Sacchar...

by Carmen Berbegal, Iuliia Khomenko, Pasquale Russo, Giuseppe Spano, Mariagiovanna Fragasso, Franco Biasioli, Vittorio Capozzi
Published 2020-05-01

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

by Carmen Berbegal, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi
Published 2019-09-01

Effect of Co-Inoculation of <i>Candida zemplinina</i>,<i> Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> for the Industrial Production of Negroamaro Wine in Apulia...

by Maria Tufariello, Vittorio Capozzi, Giuseppe Spano, Giovanni Cantele, Pasquale Venerito, Giovanni Mita, Francesco Grieco
Published 2020-05-01

Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria

by Mattia P. Arena, Graziano Caggianiello, Daniela Fiocco, Pasquale Russo, Michele Torelli, Giuseppe Spano, Vittorio Capozzi
Published 2014-02-01

Microbial Resources and Enological Significance: Opportunities and Benefits

by Leonardo Petruzzi, Vittorio Capozzi, Carmen Berbegal, Maria R. Corbo, Antonio Bevilacqua, Giuseppe Spano, Milena Sinigaglia
Published 2017-06-01

A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

by Carmen Berbegal, Luigimaria Borruso, Mariagiovanna Fragasso, Maria Tufariello, Pasquale Russo, Lorenzo Brusetti, Giuseppe Spano, Vittorio Capozzi
Published 2019-08-01

In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential

by Adrián Pérez-Ramos, María Luz Mohedano, Paloma López, Giuseppe Spano, Daniela Fiocco, Pasquale Russo, Vittorio Capozzi
Published 2017-07-01

Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect

by Mattia Pia Arena, Pasquale Russo, Vittorio Capozzi, Ana Rascón, Giovanna E. Felis, Giuseppe Spano, Daniela Fiocco
Published 2016-05-01

Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms

by Daniela Fiocco, Giuseppe Spano, Vittorio Capozzi, María Teresa Dueñas, Pilar Fernández de Palencia, Pasquale Russo, Paloma López
Published 2012-05-01