Publications by authors named "Alberto Berardo"

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Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH.
Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo, Bente Janssens, Panagiota Filippou

Front Microbiol· September 2018

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Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up.
Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo, Bente Janssens, Panagiota Filippou

Int J Food Microbiol· June 2018

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Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines.
Thomas Van Hecke, An Wouters, Caroline Rombouts, Tazkiyah Izzati, Alberto Berardo

J Agric Food Chem· February 2016

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Protein oxidation affects proteolysis in a meat model system.
Alberto Berardo, Erik Claeys, Els Vossen, Frédéric Leroy, Stefaan De Smet

Meat Sci· August 2015

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