M. Anastasio

Staphylococcus aureus and Staphylococcal Enterotoxin A in Breaded Chicken Products: Detection and Behavior during the Cooking Process

F. Villani, O. Pepe, G. Blaiotta, 2006, Applied and Environmental Microbiology.

Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches.

F. Villani, G. Moschetti, O. Pepe, 2010, Microbiological research.

Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation.

F. Villani, O. Pepe, G. Blaiotta, 2010, Journal of food science.

Use of nodulation pattern, stress tolerance, nodC gene amplification, RAPD-PCR and RFLP-16S rDNA analysis to discriminate genotypes of Rhizobium leguminosarum biovar viciae.

G. Moschetti, O. Pepe, M. Anastasio, 2005, Systematic and applied microbiology.

Improvement of Frozen Dough Stability Using a Cryoresistant Yeast Strain and Refreshment

F. Villani, O. Pepe, M. Anastasio, 2005 .

Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.

F. Villani, D. Ercolini, G. Moschetti, 2004, Systematic and applied microbiology.