Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy A Corsetti, P Lavermicocca, M Morea, F Baruzzi, N Tosti, M Gobbetti International journal of food microbiology 64 (1-2), 95-104, 2001 | 332 | 2001 |
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening M Gobbetti, M Morea, F Baruzzi, MR Corbo, A Matarante, T Considine, ... International Dairy Journal 12 (6), 511-523, 2002 | 167 | 2002 |
Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing M Morea, F Baruzzi, PS Cocconcelli Journal of Applied Microbiology 87 (4), 574-582, 1999 | 150 | 1999 |
Antimicrobial compounds produced by Bacillus spp. and applications in food F Baruzzi, L Quintieri, M Morea, L Caputo Science against microbial pathogens: communicating current research and …, 2011 | 134 | 2011 |
Biotransformation of Patulin by Gluconobacter oxydans A Ricelli, F Baruzzi, M Solfrizzo, M Morea, FP Fanizzi Applied and Environmental Microbiology 73 (3), 785-792, 2007 | 111 | 2007 |
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation F Baruzzi, M Morea, A Matarante, PS Cocconcelli Journal of Applied Microbiology 89 (5), 807-814, 2000 | 97 | 2000 |
Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water L Pinto, A Ippolito, F Baruzzi Food microbiology 50, 102-108, 2015 | 84 | 2015 |
Biopolymer hybrid materials: Development, characterization, and food packaging applications L Pinto, MA Bonifacio, E De Giglio, E Santovito, S Cometa, A Bevilacqua, ... Food packaging and shelf life 28, 100676, 2021 | 81 | 2021 |
Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese F Baruzzi, R Lagonigro, L Quintieri, M Morea, L Caputo Food Microbiology 30 (1), 37-44, 2012 | 80 | 2012 |
Genotyping and Toxigenic Potential of Bacillus subtilis and Bacillus pumilus Strains Occurring in Industrial and Artisanal Cured Sausages A Matarante, F Baruzzi, PS Cocconcelli, M Morea Applied and Environmental Microbiology 70 (9), 5168-5176, 2004 | 80 | 2004 |
Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage F Baruzzi, A Matarante, L Caputo, M Morea Meat Science 72 (2), 261-269, 2006 | 77 | 2006 |
Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens L Caputo, L Quintieri, DM Bianchi, L Decastelli, L Monaci, A Visconti, ... Food microbiology 46, 15-24, 2015 | 73 | 2015 |
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese M Morea, F Baruzzi, F Cappa, PS Cocconcelli International Journal of Food Microbiology 43 (1-2), 53-60, 1998 | 73 | 1998 |
Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit L Pinto, A Palma, M Cefola, B Pace, S D'Aquino, C Carboni, F Baruzzi Food Packaging and Shelf Life 26, 100573, 2020 | 65 | 2020 |
Use of ozone in production chain of high moisture Mozzarella cheese A Segat, M Biasutti, L Iacumin, G Comi, F Baruzzi, C Carboni, N Innocente LWT-Food Science and Technology 55 (2), 513-520, 2014 | 59 | 2014 |
Gallium-modified chitosan/poly (acrylic acid) bilayer coatings for improved titanium implant performances MA Bonifacio, S Cometa, M Dicarlo, F Baruzzi, S de Candia, A Gloria, ... Carbohydrate polymers 166, 348-357, 2017 | 58 | 2017 |
Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage L Pinto, M Cefola, MA Bonifacio, S Cometa, C Bocchino, B Pace, ... Food Chemistry 336, 127590, 2021 | 53 | 2021 |
Direct plasma deposition of lysozyme‐embedded bio‐composite thin films F Palumbo, G Camporeale, YW Yang, JS Wu, E Sardella, G Dilecce, ... Plasma Processes and Polymers 12 (11), 1302-1310, 2015 | 53 | 2015 |
Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp. B Federico, L Pinto, L Quintieri, A Carito, N Calabrese, L Caputo International journal of food microbiology 215, 179-186, 2015 | 51 | 2015 |
Postharvest performance of fresh‐cut ‘B ig T op’nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere M Cefola, B Pace, L Sergio, F Baruzzi, MA Gatto, A Carito, V Linsalata, ... International journal of food science & technology 49 (4), 1184-1195, 2014 | 47 | 2014 |