Introducing Ethics in Your Instruction Using a TED Talks PlaylistReview of: <source>Selected TED talks focused on ethics</source>, <ext-link xmlns:xlink="http://www.w3.org/19... by Mariagiovanna Fragasso, Vittorio Capozzi

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Editorial: Microbiological Safety of Foods by Pasquale Russo, Vittorio Capozzi

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Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0 by Vittorio Capozzi, Francesco Grieco

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Transdisciplinarity and Microbiology Education by Vittorio Capozzi, Giuseppe Spano, Daniela Fiocco

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Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience by Vittorio Capozzi, Mariagiovanna Fragasso, Francesco Bimbo

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Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages by Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, Franco Biasioli

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Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocont... by Mattia Pia Arena, Pasquale Russo, Giuseppe Spano, and Vittorio Capozzi

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From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix by Mattia Pia Arena, Pasquale Russo, Giuseppe Spano, Vittorio Capozzi

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Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product by Pasquale Russo, Daniela Fiocco, Marzia Albenzio, Giuseppe Spano, Vittorio Capozzi

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Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production by Pasquale Russo, Clara Fares, Angela Longo, Giuseppe Spano, Vittorio Capozzi

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Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence by Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli

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Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study by Elizabeth T. Adesemoye, Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso

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Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits by Vincenzo Michele Sellitto, Severino Zara, Fabio Fracchetti, Vittorio Capozzi, Tiziana Nardi

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Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety by Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, Francesco Grieco

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Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS by Vittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, Luca Cappellin, Luciano Navarini, Franco Biasioli

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LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest by Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco, Mariagiovanna Fragasso

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Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine by Carmen Berbegal, Carmela Garofalo, Pasquale Russo, Sandra Pati, Vittorio Capozzi, Giuseppe Spano

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Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo, Giuseppe Spano

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Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations by Pasquale Russo, Carmen Berbegal, Cristina De Ceglie, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi

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Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector by Carmen Berbegal, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi

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