| Biogenic amines in fermented foods G Spano, P Russo, A Lonvaud-Funel, P Lucas, H Alexandre, ... European journal of clinical nutrition 64 (3), S95-S100, 2010 | 552 | 2010 |
| Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products V Capozzi, P Russo, MT Dueñas, P López, G Spano Applied microbiology and biotechnology 96 (6), 1383-1394, 2012 | 376 | 2012 |
| Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products P Russo, MP Arena, D Fiocco, V Capozzi, D Drider, G Spano International journal of food microbiology 247, 48-54, 2017 | 335 | 2017 |
| Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine V Capozzi, P Russo, V Ladero, M Fernández, D Fiocco, MA Alvarez, ... Frontiers in Microbiology 3, 122, 2012 | 222 | 2012 |
| Spontaneous food fermentations and potential risks for human health V Capozzi, M Fragasso, R Romaniello, C Berbegal, P Russo, G Spano Fermentation 3 (4), 49, 2017 | 207 | 2017 |
| Beta-glucans improve growth, viability and colonization of probiotic microorganisms P Russo, P López, V Capozzi, PF De Palencia, MT Dueñas, G Spano, ... International journal of molecular sciences 13 (5), 6026-6039, 2012 | 205 | 2012 |
| Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest N De Simone, B Pace, F Grieco, M Chimienti, V Tyibilika, V Santoro, ... Foods 9 (9), 1138, 2020 | 194 | 2020 |
| Non-Saccharomyces commercial starter cultures: scientific trends, recent patents and innovation in the wine sector L Roudil, P Russo, C Berbegal, W Albertin, G Spano, V Capozzi Recent patents on food, nutrition & agriculture 11 (1), 27-39, 2020 | 186 | 2020 |
| Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread P Russo, V Capozzi, MP Arena, G Spadaccino, MT Dueñas, P López, ... Applied Microbiology and Biotechnology 98 (8), 3691-3700, 2014 | 172 | 2014 |
| Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties MP Arena, V Capozzi, P Russo, D Drider, G Spano, D Fiocco Applied microbiology and biotechnology 102 (23), 9949-9958, 2018 | 160 | 2018 |
| Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria MP Arena, G Caggianiello, D Fiocco, P Russo, M Torelli, G Spano, ... International journal of molecular sciences 15 (2), 3025-3039, 2014 | 160 | 2014 |
| How probiotics face food stress: They get by with a little help D Fiocco, A Longo, MP Arena, P Russo, G Spano, V Capozzi Critical Reviews in Food Science and Nutrition 60 (9), 1552-1580, 2020 | 157 | 2020 |
| Lactobacillus plantarum strains for multifunctional oat-based foods P Russo, MLV de Chiara, V Capozzi, MP Arena, ML Amodio, A Rascón, ... LWT-Food Science and Technology 68, 288-294, 2016 | 140 | 2016 |
| Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis P Bove, P Russo, V Capozzi, A Gallone, G Spano, D Fiocco Microbiological research 168 (6), 351-359, 2013 | 138 | 2013 |
| Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation C Berbegal, N Peña, P Russo, F Grieco, I Pardo, S Ferrer, G Spano, ... Food microbiology 57, 187-194, 2016 | 136 | 2016 |
| In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains A Yépez, P Russo, G Spano, I Khomenko, F Biasioli, V Capozzi, R Aznar Food microbiology 77, 61-68, 2019 | 122 | 2019 |
| Zebrafish gut colonization by mCherry-labelled lactic acid bacteria P Russo, I Iturria, ML Mohedano, G Caggianiello, S Rainieri, D Fiocco, ... Applied microbiology and biotechnology 99 (8), 3479-3490, 2015 | 118 | 2015 |
| Bioprospecting Antimicrobials from Lactiplantibacillus plantarum: Key Factors Underlying Its Probiotic Action MT Rocchetti, P Russo, V Capozzi, D Drider, G Spano, D Fiocco International journal of molecular sciences 22 (21), 12076, 2021 | 117 | 2021 |
| Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach V Capozzi, MR Di Toro, F Grieco, V Michelotti, M Salma, A Lamontanara, ... Food Microbiology 59, 196-204, 2016 | 117 | 2016 |
| Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines V Capozzi, P Russo, L Beneduce, S Weidmann, F Grieco, J Guzzo, ... Letters in Applied Microbiology 50 (3), 327-334, 2010 | 114 | 2010 |
