| Biopolymer hybrid materials: Development, characterization, and food packaging applications L Pinto, MA Bonifacio, E De Giglio, E Santovito, S Cometa, A Bevilacqua, ... Food packaging and shelf life 28, 100676, 2021 | 108 | 2021 |
| Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water L Pinto, A Ippolito, F Baruzzi Food microbiology 50, 102-108, 2015 | 87 | 2015 |
| Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit L Pinto, A Palma, M Cefola, B Pace, S D'Aquino, C Carboni, F Baruzzi Food Packaging and Shelf Life 26, 100573, 2020 | 83 | 2020 |
| Plant antimicrobials for food quality and safety: Recent views and future challenges L Pinto, MR Tapia-Rodríguez, F Baruzzi, JF Ayala-Zavala Foods 12 (12), 2315, 2023 | 72 | 2023 |
| Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage L Pinto, M Cefola, MA Bonifacio, S Cometa, C Bocchino, B Pace, ... Food Chemistry 336, 127590, 2021 | 69 | 2021 |
| Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp. B Federico, L Pinto, L Quintieri, A Carito, N Calabrese, L Caputo International journal of food microbiology 215, 179-186, 2015 | 59 | 2015 |
| Unravelling the Antifungal Effect of Red Thyme Oil (Thymus vulgaris L.) Compounds in Vapor Phase L Pinto, MA Bonifacio, E De Giglio, S Cometa, AF Logrieco, F Baruzzi Molecules 25 (20), 4761, 2020 | 53 | 2020 |
| Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends L Pinto, F Baruzzi, L Cocolin, M Malfeito-Ferreira Trends in Food Science & Technology 99, 88-100, 2020 | 52 | 2020 |
| Comparison of antibacterial and antioxidant properties of red (cv. Negramaro) and white (cv. Fiano) skin pomace extracts C Gerardi, L Pinto, F Baruzzi, G Giovinazzo Molecules 26 (19), 5918, 2021 | 41 | 2021 |
| Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources L Pinto, M Malfeito-Ferreira, L Quintieri, AC Silva, F Baruzzi International journal of food microbiology 296, 65-74, 2019 | 34 | 2019 |
| Efficacy of gaseous ozone to counteract postharvest table grape sour rot L Pinto, L Caputo, L Quintieri, S De Candia, F Baruzzi Food microbiology 66, 190-198, 2017 | 34 | 2017 |
| Recent advances to control spoilage microorganisms in washing water of fruits and vegetables: The use of electrolyzed water L Pinto, F Baruzzi, A Ippolito III International Symposium on Postharvest Pathology: Using Science to …, 2015 | 31 | 2015 |
| Use of selected lactic acid bacteria for the fermentation of legume-based water extracts C Demarinis, M Verni, L Pinto, CG Rizzello, F Baruzzi Foods 11 (21), 3346, 2022 | 25 | 2022 |
| A green approach to develop zeolite-thymol antimicrobial composites: Analytical characterization and antimicrobial activity evaluation S Cometa, MA Bonifacio, A Bellissimo, L Pinto, A Petrella, N De Vietro, ... Heliyon 8 (5), 2022 | 25 | 2022 |
| Effect of cooking and packaging conditions on quality of semi-dried green asparagus during cold storage L Sergio, V Cantore, L Spremulli, L Pinto, F Baruzzi, D Di Venere, F Boari LWT 89, 712-718, 2018 | 21 | 2018 |
| Innovative eco-friendly hydrogel film for berberine delivery in skin applications S Cometa, MA Bonifacio, C Licini, A Bellissimo, L Pinto, F Baruzzi, ... Molecules 26 (16), 4901, 2021 | 19 | 2021 |
| JF Ayala-Zavala Plant antimicrobials for food quality and safety: Recent views and future challenges., 2023, 12, 2315 L Pinto, MR Tapia-Rodríguez, F Baruzzi DOI: https://doi. org/10.3390/foods12122315, 0 | 10 | |
| Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit. Food … L Pinto, A Palma, M Cefola, B Pace, S D’Aquino, C Carboni, F Baruzzi | 9 | 2020 |
| Application of passive refrigeration and gaseous ozone to reduce postharvest losses on red chicory L Pinto, T Yaseen, L Caputo, C Furiani, C Carboni, F Baruzzi VI International Conference Postharvest Unlimited 1256, 419-426, 2017 | 9 | 2017 |
| Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols FA Ramires, AR Bavaro, I D’Antuono, V Linsalata, L D’Amico, F Baruzzi, ... World Journal of Microbiology and Biotechnology 39 (10), 258, 2023 | 7 | 2023 |
Federico BaruzziIstituto di Scienze delle Produzioni Alimentari, CNR, BariGeverifieerd e-mailadres voor ispa.cnr.it
