Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0

by Vittorio Capozzi, Francesco Grieco
Published 2021-02-01

Editorial: Microbiological Safety of Foods

by Pasquale Russo, Vittorio Capozzi
Published 2021-12-01

Introducing Ethics in Your Instruction Using a TED Talks Playlist

by Vittorio Capozzi, Mariagiovanna Fragasso
Published 2014-07-01

Transdisciplinarity and Microbiology Education

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

Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks...

by Vittorio Capozzi, Mariagiovanna Fragasso, Pasquale Russo
Published 2020-02-01

Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience

by Vittorio Capozzi, Mariagiovanna Fragasso, Francesco Bimbo
Published 2021-04-01

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

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

by Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli
Published 2020-10-01

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

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

by Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, Francesco Grieco
Published 2021-02-01

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

Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits

by Vincenzo Michele Sellitto, Severino Zara, Fabio Fracchetti, Vittorio Capozzi, Tiziana Nardi
Published 2021-04-01

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

by Vittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, Luca Cappellin, Luciano Navarini, Franco Biasioli
Published 2020-03-01

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