| 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 | 137 | 2011 |
| Aflatoxin B1 and M1 Degradation by Lac2 from Pleurotus pulmonarius and Redox Mediators M Loi, F Fanelli, P Zucca, VC Liuzzi, L Quintieri, MT Cimmarusti, L Monaci, ... Toxins 8 (9), 245, 2016 | 115 | 2016 |
| 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 |
| Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies L Quintieri, F Fanelli, L Caputo Foods 8 (9), 372, 2019 | 75 | 2019 |
| 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 | 75 | 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 | 53 | 2015 |
| 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 |
| Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese L Quintieri, L Caputo, L Monaci, D Deserio, M Morea, F Baruzzi Food microbiology 31 (1), 64-71, 2012 | 48 | 2012 |
| Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach L Quintieri, L Monaci, F Baruzzi, MG Giuffrida, S de Candia, L Caputo Journal of food science and technology 54, 1910-1916, 2017 | 45 | 2017 |
| Bovine lactoferrin and lactoferricin on plasma-deposited coating against spoilage Pseudomonas spp. L Quintieri, BR Pistillo, L Caputo, P Favia, F Baruzzi Innovative food science & emerging technologies 20, 215-222, 2013 | 39 | 2013 |
| Molecular and phenotypic characterization of Pichia fermentans strains found among Boza yeasts L Caputo, L Quintieri, F Baruzzi, M Borcakli, M Morea Food Research International 48 (2), 755-762, 2012 | 38 | 2012 |
| Active packaging for table grapes: Evaluation of antimicrobial performances of packaging for shelf life of the grapes under thermal stress G Gorrasi, V Bugatti, L Vertuccio, V Vittoria, B Pace, M Cefola, L Quintieri, ... Food Packaging and Shelf Life 25, 100545, 2020 | 36 | 2020 |
| Antimicrobial and antibiofilm activities of citrus water-extracts obtained by microwave-assisted and conventional methods L Caputo, L Quintieri, MM Cavalluzzi, G Lentini, S Habtemariam Biomedicines 6 (2), 70, 2018 | 36 | 2018 |
| Improvement of Ayran quality by the selection of autochthonous microbial cultures F Baruzzi, L Quintieri, L Caputo, PS Cocconcelli, M Borcakli, L Owczarek, ... Food microbiology 60, 92-103, 2016 | 35 | 2016 |
| Biofilm and pathogenesis-related proteins in the foodborne P. fluorescens ITEM 17298 with distinctive phenotypes during cold storage L Quintieri, F Fanelli, D Zuehlke, L Caputo, AF Logrieco, A Dirk, K Riedel Frontiers in Microbiology 11, 991, 2020 | 32 | 2020 |
| Mycotoxin Removal by Lactobacillus spp. and Their Application in Animal Liquid Feed C Ragoubi, L Quintieri, D Greco, A Mehrez, I Maatouk, V D’Ascanio, ... Toxins 13 (3), 185, 2021 | 31 | 2021 |
| Proteomic analysis of the food spoiler Pseudomonas fluorescens ITEM 17298 reveals the antibiofilm activity of the pepsin-digested bovine lactoferrin L Quintieri, D Zühlke, F Fanelli, L Caputo, VC Liuzzi, AF Logrieco, ... Food microbiology 82, 177-193, 2019 | 29 | 2019 |
| Efficacy of gaseous ozone to counteract postharvest table grape sour rot L Pinto, L Caputo, L Quintieri, S De Candia, F Baruzzi Food microbiology 66, 190-198, 2017 | 29 | 2017 |
| Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources L Pinto, M Malfeito-Ferreira, L Quintieri, AC Silva, F Baruzzi International journal of food microbiology 296, 65-74, 2019 | 27 | 2019 |
| Structure-Based Identification and Design of Angiotensin Converting Enzyme-Inhibitory Peptides from Whey Proteins AR Tondo, L Caputo, GF Mangiatordi, L Monaci, G Lentini, AF Logrieco, ... Journal of Agricultural and Food Chemistry 68 (2), 541-548, 2019 | 21 | 2019 |
Leonardo CaputoISPA-CNR, BariEmail verificata su ispa.cnr.it
