Antonio Bevilacqua - Concepedia

Author

Antonio Bevilacqua

Also Known As

A BEVILACQUA, A. BEVILACQUA, A. Bevilacqua, A.H.V. Bevilacqua, ANTONIO BEVILACQUA, Antonio BEVILACQUA, Antonio Bevilacqua, Arianna Bevilacqua, BEVILACQUA, A. H. V, Bevilacqua Antonio

293

Publications

8.5K

Citations

H-Index

130

Concepts

All Affiliations

University of Foggia

About

Antonio Bevilacqua is an author at University of Foggia specializing in microbiology, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	27	44	2.3K
2	Engineering	22	26	1.1K
3	Medicine	22	35	1.5K
4	Public Health	13	14	928
5	Natural Sciences	7	7	187

Antonio Bevilacqua

138

Publications

5.7K

Citations

H-Index

Page 1

	Year	Citations
Functional Beverages: The Emerging Side of Functional Foods Maria Rosaria Corbo, Antonio Bevilacqua, Leonardo Petruzzi, Comprehensive Reviews in Food Science and Food Safety NutritionAvailable ProductsDietary FibrePrebioticsFunctional Beverages	2014	430
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview Leonardo Petruzzi, Daniela Campaniello, Barbara Speranza, Comprehensive Reviews in Food Science and Food Safety	2017	234
Challenges for the Production of Probiotic Fruit Juices Marianne Perricone, Antonio Bevilacqua, Clelia Altieri, Beverages ProbioticProbiotic Fruit JuicesFood FermentationFood QualitySensory Traits	2015	197
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances Antonio Bevilacqua, Leonardo Petruzzi, Marianne Perricone, Comprehensive Reviews in Food Science and Food Safety	2017	183
Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries Daniela Campaniello, Antonio Bevilacqua, M. Sinigaglia, Food Microbiology Agricultural ChemistryAntimicrobial PackagingBiotechnologyFood PreservationAntimicrobial Activity	2008	158
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products Marianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, Food Microbiology BiomanufacturingTechnological CharacterizationFood FermentationBiotechnologyAltamura Sourdough	2013	136
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
Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures Antonio Bevilacqua, Clelia Altieri, Maria Rosaria Corbo, Journal of Food Science ProbioticFood FermentationFunctional StarterTable OlivesMicrobial Contamination	2010	105
Immobilization of Lysozyme on Polyvinylalcohol Films for Active Packaging Applications Amalia Conte, G.G. Buonocore, Antonio Bevilacqua, Journal of Food Protection Active Packaging ApplicationsEngineeringPolymer TechnologyPolymer SciencePolymer Engineering	2006	98
In Vitro Evaluation of the Antimicrobial Activity of Eugenol, Limonene, and Citrus Extract against Bacteria and Yeasts, Representative of the Spoiling Microflora of Fruit Juices Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia Journal of Food Protection Food FermentationFood MicrobiologyAntimicrobial ActivityMicrobiologyFruit Juices	2010	98

Page 1