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Results:
1-12
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Results: 12
Authors:
Corsetti, A
Rossi, J
Gobbetti, M
Citation: A. Corsetti et al., Interactions between yeasts and bacteria in the smear surface-ripened cheeses, INT J F MIC, 69(1-2), 2001, pp. 1-10
Authors:
Albenzio, M
Corbo, MR
Rehman, SU
Fox, PF
De Angelis, M
Corsetti, A
Sevi, A
Gobbetti, M
Citation: M. Albenzio et al., Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey, INT J F MIC, 67(1-2), 2001, pp. 35-48
Authors:
Corsetti, A
Lavermicocca, P
Morea, M
Baruzzi, F
Tosti, N
Gobbetti, M
Citation: A. Corsetti et al., Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy, INT J F MIC, 64(1-2), 2001, pp. 95-104
Authors:
De Angelis, M
Corsetti, A
Tosti, N
Rossi, J
Corbo, MR
Gobbetti, M
Citation: M. De Angelis et al., Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses, APPL ENVIR, 67(5), 2001, pp. 2011-2020
Authors:
Gobbetti, M
Lavermicocca, P
Minervini, F
De Angelis, M
Corsetti, A
Citation: M. Gobbetti et al., Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alpha-L-arabinofuranosidase: a tool to increase the production of acetic acid, J APPL MICR, 88(2), 2000, pp. 317-324
Authors:
Corsetti, A
Nath, P
Citation: A. Corsetti et P. Nath, Out-going muon flux from neutralino annihilation in the Sun and the earth in supergravity unification, INT J MOD P, 15(6), 2000, pp. 905-914
Authors:
Lavermicocca, P
Valerio, F
Evidente, A
Lazzaroni, S
Corsetti, A
Gobbetti, M
Citation: P. Lavermicocca et al., Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B, APPL ENVIR, 66(9), 2000, pp. 4084-4090
Authors:
Corsetti, A
Gobbetti, M
De Marco, B
Balestrieri, F
Paoletti, F
Russi, L
Rossi, J
Citation: A. Corsetti et al., Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling, J AGR FOOD, 48(7), 2000, pp. 3044-3051
Authors:
De Angelis, M
Gobbetti, M
Corsetti, A
Citation: M. De Angelis et al., Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation, ITAL J FOOD, 11(2), 1999, pp. 167-172
Authors:
Gobbetti, M
Folkertsma, B
Fox, PF
Corsetti, A
Smacchi, E
De Angelis, M
Rossi, J
Kilcawley, K
Cortini, M
Citation: M. Gobbetti et al., Microbiology and biochemistry of Fossa (pit) cheese, INT DAIRY J, 9(11), 1999, pp. 763-773
Authors:
Gobbetti, M
De Angelis, M
Arnaut, P
Tossut, P
Corsetti, A
Lavermicocca, P
Citation: M. Gobbetti et al., Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria, FOOD MICROB, 16(4), 1999, pp. 409-418
Authors:
Rossi, J
Gobbetti, M
Corsetti, A
Citation: J. Rossi et al., Leavened baked goods: Tradition and research, IND ALI, 37(375), 1998, pp. 1265
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1-12
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