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Federico Baruzzi
Federico Baruzzi
Istituto di Scienze delle Produzioni Alimentari, CNR, Bari
Verified email at ispa.cnr.it
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Year
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
3322001
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
1672002
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
1501999
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
1342011
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
1112007
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
972000
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
842015
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
812021
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
802012
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
802004
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
772006
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
732015
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
731998
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
652020
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
592014
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
582017
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
532021
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
532015
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
512015
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
472014
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