Federico Baruzzi

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

Aldo Corsetti, Paola Lavermicocca, M. Morea et al. · International Journal of Food Microbiology · 2001 · 240 citations

Microbial Systematics, Food Fermentation, Species Triticum Durum +4

Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

Marco Gobbetti, M. Morea, Federico Baruzzi et al. · International Dairy Journal · 2002 · 115 citations

Food Spoilage, Textural Characterisation, Food Microstructure +7

Biopolymer hybrid materials: Development, characterization, and food packaging applications

Loris Pinto, Maria A. Bonifacio, Elvira De Giglio et al. · Food Packaging and Shelf Life · 2021 · 114 citations · Full text

Biopolymer Properties, Materials Science, Bioplastics +8

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

M. Morea, Federico Baruzzi, Pier Sandro Cocconcelli · Journal of Applied Microbiology · 1999 · 104 citations

Biology, Lactococcus Lactis Subsp, Health Sciences +11

Biotransformation of Patulin by <i>Gluconobacter oxydans</i>

Alessandra Ricelli, Federico Baruzzi, Michele Solfrizzo et al. · Applied and Environmental Microbiology · 2006 · 95 citations · Full text

Biosynthesis, Engineering, Biotransformation +14