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Lista de obras de Federico Baruzzi

An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks.

artículo científico publicado en 2011

Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese

artículo científico publicado en 2012

Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of "Advanced Traditional Cheeses"

scientific article published on 13 September 2019

Biotransformation of patulin by Gluconobacter oxydans.

artículo científico publicado en 2006

Changes in bacterial composition of zucchini flowers exposed to refrigeration temperatures.

artículo científico publicado en 2012

Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation.

artículo científico publicado en 2000

Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water

artículo científico publicado en 2015

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

scientific article published on 07 July 2020

Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins.

artículo científico publicado en 2017

Differential modulation of innate immunity in vitro by probiotic strains of Lactobacillus gasseri

artículo científico publicado en 2013

Draft Genome Sequence of Pseudomonas fluorescens Strain ITEM 17298, Associated with Cheese Spoilage

artículo científico publicado en 2017

Efficacy of gaseous ozone to counteract postharvest table grape sour rot.

artículo científico publicado en 2017

Eradication of high viable loads of Listeria monocytogenes contaminating food-contact surfaces

artículo científico publicado en 2015

Gallium-modified chitosan/poly(acrylic acid) bilayer coatings for improved titanium implant performances.

artículo científico publicado en 2017

Improvement of Ayran quality by the selection of autochthonous microbial cultures.

artículo científico publicado en 2016

Initiated Chemical Vapor Deposition of Crosslinked Organic Coatings for Controlling Gentamicin Delivery

artículo científico publicado en 2020

Lactobacillus reuteri suppresses E. coli O157:H7 in bovine ruminal fluid: Toward a pre-slaughter strategy to improve food safety?

artículo científico publicado en 2017

Molecular and physiological characterization of dominant bacterial populations in traditional mozzarella cheese processing

artículo científico publicado en 1999

Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage

artículo científico publicado en 2005

Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese ⬇️

artículo científico publicado el 14 de octubre de 2011

Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens

artículo científico publicado en 2014

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

artículo científico publicado en 2001

Rapid profiling of antimicrobial compounds characterising B. subtilis TR50 cell-free filtrate by high-performance liquid chromatography coupled to high-resolution Orbitrap™ mass spectrometry.

artículo científico publicado en 2016

Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach.

artículo científico publicado en 2017

Silver-loaded chitosan coating as an integrated approach to face titanium implant-associated infections: analytical characterization and biological activity

artículo científico publicado en 2017

Unravelling the Antifungal Effect of Red Thyme Oil (Thymus vulgaris L.) Compounds in Vapor Phase

artículo científico publicado en 2020

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