Federico Baruzzi - Concepedia

Author

Federico Baruzzi

Institute of Sciences of Food Production ORCID

Also Known As

Baruzzi Federico, Baruzzi, Federico, F Baruzzi, F. Baruzzi, FEDERICO BARUZZI, Federico Baruzzi

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Institute of Sciences of Food Production National Research Council University of Bari Aldo Moro Università Cattolica del Sacro Cuore University of Foggia

About

Federico Baruzzi is an author at Institute of Sciences of Food Production specializing in microbiology, food microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	19	1.2K
2	Medicine	15	17	666
3	Engineering	11	11	515
4	Education	1	1	28
5	Natural Sciences	1	1	22

Federico Baruzzi

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
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, International Journal of Food Microbiology Microbial SystematicsFood FermentationSpecies Triticum DurumLactic Acid BacteriaSouthern Italy	2001	240
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening Marco Gobbetti, M. Morea, Federico Baruzzi, International Dairy Journal Food SpoilageTextural CharacterisationFood MicrostructureFood MicrobiologyMicrobiology	2002	115
Biopolymer hybrid materials: Development, characterization, and food packaging applications Loris Pinto, Maria A. Bonifacio, Elvira De Giglio, Food Packaging and Shelf Life Biopolymer PropertiesMaterials ScienceBioplasticsFood PackagingBiopolymer Production	2021	114
Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing M. Morea, Federico Baruzzi, Pier Sandro Cocconcelli Journal of Applied Microbiology BiologyLactococcus Lactis SubspHealth SciencesMicrobial ContaminationPhysiological Characterization	1999	104
Biotransformation of Patulin by <i>Gluconobacter oxydans</i> Alessandra Ricelli, Federico Baruzzi, Michele Solfrizzo, Applied and Environmental Microbiology BiosynthesisEngineeringBiotransformationBiochemistryGlycobiology	2006	95
Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit Loris Pinto, Amedeo Palma, Maria Cefola, Food Packaging and Shelf Life Atmosphere PackagingSmall Berry FruitFood PackagingFood PreservationPost-harvest Physiology	2020	90
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation Federico Baruzzi, M. Morea, A. Matarante, Journal of Applied Microbiology BiologyProbioticFood FermentationFood SpoilageRrna Spacer Region	2000	78
Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese Federico Baruzzi, Rosanna Lagonigro, Laura Quintieri, Food Microbiology Food FermentationFood SpoilageLactic Acid BacteriaProtein HydrolysisFood Microbiology	2011	66
Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water Loris Pinto, Antonio Ippolito, Federico Baruzzi Food Microbiology Microbial ContaminationFood SpoilageFresh Cut VegetablesEnvironmental EngineeringNeutral Electrolyzed Water	2015	65
Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens Leonardo Caputo, Laura Quintieri, Daniela Manila Bianchi, Food Microbiology Microbial HazardMicrobial ContaminationBacteriologyBiotechnologyPseudomonas Fluorescens	2014	65

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