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Items: 1 to 20 of 63


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

Berbegal C, Borruso L, Fragasso M, Tufariello M, Russo P, Brusetti L, Spano G, Capozzi V.

Int J Mol Sci. 2019 Aug 15;20(16). pii: E3980. doi: 10.3390/ijms20163980.


Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae.

Gerardi C, Tristezza M, Giordano L, Rampino P, Perrotta C, Baruzzi F, Capozzi V, Mita G, Grieco F.

Food Microbiol. 2019 Dec;84:103262. doi: 10.1016/ Epub 2019 Jul 8.


The Phenotypic Analysis of Lactobacillus plantarum shsp Mutants Reveals a Potential Role for hsp1 in Cryotolerance.

Arena MP, Capozzi V, Longo A, Russo P, Weidmann S, Rieu A, Guzzo J, Spano G, Fiocco D.

Front Microbiol. 2019 Apr 24;10:838. doi: 10.3389/fmicb.2019.00838. eCollection 2019.


How probiotics face food stress: They get by with a little help.

Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V.

Crit Rev Food Sci Nutr. 2019 Mar 18:1-29. doi: 10.1080/10408398.2019.1580673. [Epub ahead of print]


Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector.

Roudil L, Russo P, Berbegal C, Albertin W, Spano G, Capozzi V.

Recent Pat Food Nutr Agric. 2019 Jan 30. doi: 10.2174/2212798410666190131103713. [Epub ahead of print]


Correction to: Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties.

Arena MP, Capozzi V, Russo P, Drider D, Spano G, Fiocco D.

Appl Microbiol Biotechnol. 2018 Nov;102(22):9871. doi: 10.1007/s00253-018-9441-3.


In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.

Yépez A, Russo P, Spano G, Khomenko I, Biasioli F, Capozzi V, Aznar R.

Food Microbiol. 2019 Feb;77:61-68. doi: 10.1016/ Epub 2018 Aug 20.


Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties.

Arena MP, Capozzi V, Russo P, Drider D, Spano G, Fiocco D.

Appl Microbiol Biotechnol. 2018 Dec;102(23):9949-9958. doi: 10.1007/s00253-018-9403-9. Epub 2018 Oct 2. Review. Erratum in: Appl Microbiol Biotechnol. 2018 Nov;102(22):9871. Drider D [corrected to Dridier D].


Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS.

Pico J, Khomenko I, Capozzi V, Navarini L, Bernal J, Gómez M, Biasioli F.

J Mass Spectrom. 2018 Sep;53(9):893-902. doi: 10.1002/jms.4258. Epub 2018 Aug 17. No abstract available.


Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.

Garofalo C, Berbegal C, Grieco F, Tufariello M, Spano G, Capozzi V.

Int J Food Microbiol. 2018 Nov 20;285:7-17. doi: 10.1016/j.ijfoodmicro.2018.07.004. Epub 2018 Jul 5.


Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution.

Avramova M, Cibrario A, Peltier E, Coton M, Coton E, Schacherer J, Spano G, Capozzi V, Blaiotta G, Salin F, Dols-Lafargue M, Grbin P, Curtin C, Albertin W, Masneuf-Pomarede I.

Sci Rep. 2018 Mar 7;8(1):4136. doi: 10.1038/s41598-018-22580-7.


Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries.

Gheziel C, Russo P, Arena MP, Spano G, Ouzari HI, Kheroua O, Saidi D, Fiocco D, Kaddouri H, Capozzi V.

Probiotics Antimicrob Proteins. 2019 Mar;11(1):113-123. doi: 10.1007/s12602-018-9396-9.


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

Russo P, Fares C, Longo A, Spano G, Capozzi V.

Foods. 2017 Dec 11;6(12). pii: E110. doi: 10.3390/foods6120110.


Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.

Berbegal C, Spano G, Fragasso M, Grieco F, Russo P, Capozzi V.

Appl Microbiol Biotechnol. 2018 Jan;102(2):569-576. doi: 10.1007/s00253-017-8666-x. Epub 2017 Nov 30. Review.


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

Pérez-Ramos A, Mohedano ML, López P, Spano G, Fiocco D, Russo P, Capozzi V.

Int J Mol Sci. 2017 Jul 21;18(7). pii: E1588. doi: 10.3390/ijms18071588.


Microbial Resources and Enological Significance: Opportunities and Benefits.

Petruzzi L, Capozzi V, Berbegal C, Corbo MR, Bevilacqua A, Spano G, Sinigaglia M.

Front Microbiol. 2017 Jun 8;8:995. doi: 10.3389/fmicb.2017.00995. eCollection 2017. Review.


PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis.

Capozzi V, Yener S, Khomenko I, Farneti B, Cappellin L, Gasperi F, Scampicchio M, Biasioli F.

J Vis Exp. 2017 May 11;(123). doi: 10.3791/54075.


The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms.

Arena MP, Capozzi V, Spano G, Fiocco D.

Appl Microbiol Biotechnol. 2017 Apr;101(7):2641-2657. doi: 10.1007/s00253-017-8182-z. Epub 2017 Feb 17. Review.


Draft Genome Sequence of Pediococcus parvulus 2.6, a Probiotic β-Glucan Producer Strain.

Pérez-Ramos A, Mohedano ML, Puertas A, Lamontanara A, Orru L, Spano G, Capozzi V, Dueñas MT, López P.

Genome Announc. 2016 Dec 15;4(6). pii: e01381-16. doi: 10.1128/genomeA.01381-16.


A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.

Petruzzi L, Bevilacqua A, Corbo MR, Speranza B, Capozzi V, Sinigaglia M.

J Food Sci. 2017 Jan;82(1):124-133. doi: 10.1111/1750-3841.13549. Epub 2016 Nov 21.


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