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Giuseppe Spano

Researcher at University of Foggia

Publications -  196
Citations -  8545

Giuseppe Spano is an academic researcher from University of Foggia. The author has contributed to research in topics: Lactobacillus plantarum & Wine. The author has an hindex of 47, co-authored 182 publications receiving 6818 citations. Previous affiliations of Giuseppe Spano include Defense Information Systems Agency & International Sleep Products Association.

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Journal ArticleDOI

Biogenic amines in fermented foods

Giuseppe Spano, +20 more
- 03 Nov 2010 - 
TL;DR: Improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods, and the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products.
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Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Graziano Caggianiello, +2 more
- 28 Mar 2016 - 
TL;DR: The beneficial properties of exopolysaccharides (EPS) produced by LAB are summarized, focusing on advantageous applications of EPS in the food industry, i.e., yogurt and gluten-free bakery products, since it was found that these microbial biopolymers positively affect the texture of foods.
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Physiological characterization of ‘stay green’ mutants in durum wheat

Giuseppe Spano, +7 more
- 01 May 2003 - 
TL;DR: Four mutants with delayed leaf senescence were selected from seed of durum wheat mutagenized with ethylmethane sulphonate and maintained photosynthetic competence for longer than the parental line and are therefore functionally 'stay green'.
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Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.

Vittorio Capozzi, +4 more
- 24 Oct 2012 - 
TL;DR: The current knowledge on lactic acid bacteria synthesis of vitamins B2, B11 and B12 and the potential strategies to increase B-group vitamin content in cereals-based products, where vitamins-producing LAB have been leading to the elaboration of novel fermented functional foods are reported.
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Factors Affecting Quality and Safety of Fresh-Cut Produce

G A Francis, +6 more
- 24 Apr 2012 - 
TL;DR: The quality of fresh-cut fruit and vegetable products includes a combination of attributes, such as appearance, texture, and flavor, as well as nutritional and safety aspects that determine their value to the consumer.