Profilo personale

Federico Baruzzi

Le informazioni pubblicate in questa pagina sono gestite in completa autonomia da FEDERICO BARUZZI il/la quale se ne assume ogni responsabilità

Prodotti della ricerca

Fanelli F.; Chieffi D.; Di Pinto A.; Mottola A.; Baruzzi F.; Fusco V.

Phenotype and genomic background of Arcobacter butzleri strains and taxogenomic assessment of the species

(2020) in Food microbiology (Print)
Verni, M.1, Demarinis, C.2, Rizzello, CG.1, Baruzzi, F.2

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

(2020) in Foods
Baruzzi, Federico; Grieco, Francesco; Giordano, Luca; Rampino, Patrizia; Capozzi, Vittorio; Gerardi, Carmela

Prunus Mahaleb Fruit Fermentation for New Functional Foods and Beverages

(2020) in Journal of clinical gastroenterology
Loris Pinto (a)*, Federico Baruzzi (a), Luca Cocolin (b), Manuel Malfeito-Ferreira (c)

Emerging technologies to control Brettanomyces spp. in wine: recent advances and future trends

(2020) in Trends in food science & technology (Regul. ed.)
Vincenzina Fusco, Grazia Marina Quero, Palmiro Poltronieri, Maria Morea, Federico Baruzzi

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

(2019) in Foods
Fanelli, Francesca; Di Pinto, Angela; Mottola, Anna; Mule, Giuseppina; Chieffi, Daniele; Baruzzi, Federico; Tantillo, Giuseppina; Fusco, Vincenzina

Genomic Characterization of Arcobacter butzleri Isolated From Shellfish: Novel Insight Into Antibiotic Resistance and Virulence Determinants

(2019) in Frontiers in microbiology
Gerardi, Carmela; Tristezza, Mariana; Giordano, Luca; Rampino, Patrizia; Perrotta, Carla; Baruzzi, Federico; Capozzi, Vittorio; Mita, Giovanni; Grieco, Francesco

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

(2019) in Food microbiology (Print)
Loris Pinto (a), Manuel Malfeito-Ferreira (b), Laura Quintieri (a), Ana Carla Silva (b), Federico Baruzzi (a)

Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources

(2019) in International journal of food microbiology
Pinto L. (a), Yaseen T. (b), Caputo L. (a), . Furiani C. (c), Carboni C. (d), Baruzzi F. (a)

Application of passive refrigeration and gaseous ozone to reduce postharvest losses on red chicory

(2019) Postharvest Unlimited 2017, Madrid, 17/10/2017, 20/10/2017
Baruzzi F, Grieco F., Giordano L., Rampino P., Capozzi V., Gerardi C.

Prunus mahaleb fruit fermentation for new functional foods and beverages

(2019) 10th Probiotics, Prebiotics and New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health, Roma (Italy), 8-10 Settembre
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