Giuseppe Spano

Via Napoli 25, C.P. 71122
Foggia, Italy

Last Updated: 09/26/2026

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Found 111 publications

An Integrated Case Study on Fruit By-Products/Waste Management: Lactic Acid Bacteria Development, Artificial Intelligence Smart Implementation, and Reintegration into Food Chain.

An Integrated Case Study on Fruit By-Products/Waste Management: Lactic Acid Bacteria Development, Artificial Intelligence Smart Implementation, and Reintegration into Food Chain.

Journal: Foods (Basel, Switzerland)

Published: June 11, 2026

Microbial fermentation for riboflavin biofortification in African traditional fermented foods.

Microbial fermentation for riboflavin biofortification in African traditional fermented foods.

Journal: NPJ science of food

Published: April 17, 2026

Lactic acid bacteria and their bacteriocins: promising food safety tools for controlling the foodborne pathogen Listeria monocytogenes.

Lactic acid bacteria and their bacteriocins: promising food safety tools for controlling the foodborne pathogen Listeria monocytogenes.

Journal: World journal of microbiology & biotechnology

Published: April 01, 2026

Lactiplantibacillus plantarum LSC3 attenuates anaphylactic response in a murine model of food allergy.

Lactiplantibacillus plantarum LSC3 attenuates anaphylactic response in a murine model of food allergy.

Journal: Journal of applied microbiology

Published: February 10, 2026

Optimizing fruit and vegetable by-products/wastes exploitation: diversity, safety and biotechnological innovations based on lactic acid bacteria.

Optimizing fruit and vegetable by-products/wastes exploitation: diversity, safety and biotechnological innovations based on lactic acid bacteria.

Journal: Critical reviews in food science and nutrition

Published: February 05, 2026

Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.

Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.

Journal: Microorganisms

Published: January 13, 2026

Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications.

Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications.

Journal: World journal of microbiology & biotechnology

Published: January 06, 2026

In vitro assessment of antioxidant, hypocholesterolemic and alpha-amylase inhibition of Lactiplantibacillus plantarum strains from a fermented Algerian milk.

In vitro assessment of antioxidant, hypocholesterolemic and alpha-amylase inhibition of Lactiplantibacillus plantarum strains from a fermented Algerian milk.

Journal: Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]

Published: December 17, 2025

Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.

Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.

Journal: Foods (Basel, Switzerland)

Published: September 25, 2025

Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.

Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.

Journal: Foods (Basel, Switzerland)

Published: April 26, 2025

Postbiotic Potential of Newly Isolated Riboflavin-Overproducing Lactiplantibacillus plantarum Strains.

Postbiotic Potential of Newly Isolated Riboflavin-Overproducing Lactiplantibacillus plantarum Strains.

Journal: Probiotics and antimicrobial proteins

Published: April 11, 2025

Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage.

Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage.

Journal: Microorganisms

Published: September 05, 2024

Showing 1-12 of 111

Last Updated: 09/26/2026