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Petruzzi, Leonardo
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1

Using regression and Multifactorial Analysis of Variance to..:

Bevilacqua, Antonio ; Speranza, Barbara ; Petruzzi, Leonardo..
Food Microbiology.  110 (2023)  - p. 104158 , 2023
Link: https://doi.org/10.1016/..
 
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2

Effect of weak acids, combined with pH and temperature, on ..:

Bevilacqua, Antonio ; Sinigaglia, Milena ; Petruzzi, Leonardo...
Food Bioscience.  56 (2023)  - p. 103146 , 2023
Link: https://doi.org/10.1016/..
 
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3

Editorial: Wine Microbiology: Current Trends and Approaches:

Bevilacqua, Antonio ; Petruzzi, Leonardo ; Arevalo-Villena, Maria..
Frontiers in Microbiology.  13 (2022)  - p. , 2022
Link: https://doi.org/10.3389/..
 
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4

Wine Microbiology and Predictive Microbiology: A Short Over..:

Petruzzi, Leonardo ; Campaniello, Daniela ; Corbo, Maria Rosaria...
Microorganisms.  10 (2022)  2 - p. 421 , 2022
Link: https://doi.org/10.3390/..
 
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5

Healthy and pro-inflammatory gut ecology plays a crucial ro..:

Andriulli, Angelo ; Bevilacqua, Antonio ; Palmieri, Orazio...
Food & Function.  13 (2022)  3 - p. 1299-1315 , 2022
Link: https://doi.org/10.1039/..
 
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6

Viability, Sublethal Injury, and Release of Cellular Compon..:

Bevilacqua, Antonio ; Petruzzi, Leonardo ; Speranza, Barbara...
Frontiers in Nutrition.  8 (2021)  - p. , 2021
Link: https://doi.org/10.3389/..
 
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7

Effect of Physical and Chemical Treatments on Viability, Su..:

Bevilacqua, Antonio ; Petruzzi, Leonardo ; Sinigaglia, Milena...
Foods.  9 (2020)  12 - p. 1814 , 2020
Link: https://doi.org/10.3390/..
 
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8

Antifungal and Antibacterial Effect of Propolis: A Comparat..:

Petruzzi, Leonardo ; Rosaria Corbo, Maria ; Campaniello, Daniela...
Foods.  9 (2020)  5 - p. 559 , 2020
Link: https://doi.org/10.3390/..
 
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9

The Inoculation of Probiotics In Vivo Is a Challenge: Strat..:

Speranza, Barbara ; Campaniello, Daniela ; Petruzzi, Leonardo...
Beverages.  6 (2020)  2 - p. 20 , 2020
Link: https://doi.org/10.3390/..
 
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10

Preliminary Characterization of Yeasts from Bombino Bianco,..:

Speranza, Barbara ; Campaniello, Daniela ; Petruzzi, Leonardo...
Fermentation.  5 (2019)  4 - p. 102 , 2019
Link: https://doi.org/10.3390/..
 
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11

How to routinely assess transition, adhesion and survival o..:

Campaniello, Daniela ; Speranza, Barbara ; Petruzzi, Leonardo..
International Journal of Food Science & Technology.  53 (2017)  2 - p. 484-490 , 2017
Link: https://doi.org/10.1111/..
 
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12

List of Contributors:

, In: The Microbiological Quality of Food,
Andreani, Nadia Andrea ; Arroyo-López, Francisco Noé ; Bevilacqua, Antonio... - p. xiii , 2017
Link: https://doi.org/10.1016/..
 
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13

Encapsulation of Active Compounds in Fruit and Vegetable Ju..:

Speranza, Barbara ; Petruzzi, Leonardo ; Bevilacqua, Antonio...
Journal of Food Science.  82 (2017)  6 - p. 1291-1301 , 2017
Link: https://doi.org/10.1111/..
 
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14

Changes of the cell surface hydrophobicity of Lactobacillus..:

Bevilacqua, Antonio ; Petruzzi, Leonardo ; Speranza, Barbara...
International Journal of Food Science & Technology.  53 (2017)  5 - p. 1262-1268 , 2017
Link: https://doi.org/10.1111/..
 
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15

Nonthermal Technologies for Fruit and Vegetable Juices and ..:

Bevilacqua, Antonio ; Petruzzi, Leonardo ; Perricone, Marianne...
Comprehensive Reviews in Food Science and Food Safety.  17 (2017)  1 - p. 2-62 , 2017
Link: https://doi.org/10.1111/..
 
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