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Results: 1-25/26
Authors:
Curtin, AC
De Angelis, M
Cipriani, M
Corbo, MR
McSweeney, PLH
Gobbetti, M
Citation: Ac. Curtin et al., Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology, J APPL MICR, 91(2), 2001, pp. 312-321
Authors:
Gobbetti, M
Smacchi, E
Semeraro, M
Fox, PF
Lanciotti, R
Cogan, T
Citation: M. Gobbetti et al., Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101, J APPL MICR, 90(3), 2001, pp. 449-456
Authors:
De Angelis, M
Bini, L
Pallini, V
Cocconcelli, PS
Gobbetti, M
Citation: M. De Angelis et al., The acid-stress response in Lactobacillus sanfranciscensis CB1, MICROBI-SGM, 147, 2001, pp. 1863-1873
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:
Corbo, MR
Albenzio, M
De Angelis, M
Sevi, A
Gobbetti, M
Citation: Mr. Corbo et al., Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria, J DAIRY SCI, 84(3), 2001, pp. 551-561
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:
Smacchi, E
Gobbetti, M
Citation: E. Smacchi et M. Gobbetti, Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes, FOOD MICROB, 17(2), 2000, pp. 129-141
Authors:
Gobbetti, M
Ferranti, P
Smacchi, E
Goffredi, F
Addeo, F
Citation: M. Gobbetti et al., Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp bulgaricus SS1 and Lactococcus lactis subsp cremoris FT4, APPL ENVIR, 66(9), 2000, pp. 3898-3904
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:
Smacchi, E
Gobbetti, M
Rossi, J
Fox, PF
Citation: E. Smacchi et al., Purification and characterization of an extracellular esterase from Arthrobacter nicotianae 9458, LAIT, 80(2), 2000, pp. 255-265
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
Pollacci, P
Gobbetti, M
Citation: M. De Angelis et al., Autolysis of Lactobacillus sanfranciscensis, EUR FOOD RE, 210(1), 1999, pp. 57-61
Authors:
Castillo, I
Requena, T
de Palencia, PF
Fontecha, J
Gobbetti, M
Citation: I. Castillo et al., Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731, J APPL MICR, 86(4), 1999, pp. 653-659
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
Lanciotti, R
De Angelis, M
Corbo, MR
Massini, R
Fox, PF
Citation: M. Gobbetti et al., Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology, INT DAIRY J, 9(12), 1999, pp. 865-875
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:
Smacchi, E
Gobbetti, M
Lanciotti, R
Fox, PF
Citation: E. Smacchi et al., Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458, FEMS MICROB, 178(1), 1999, pp. 191-197
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458
Authors:
Smacchi, E
Fox, PF
Gobbetti, M
Citation: E. Smacchi et al., Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458, FEMS MICROB, 170(2), 1999, pp. 327-333
Authors:
De Angelis, M
Gobbetti, M
Citation: M. De Angelis et M. Gobbetti, Lactobacillus sanfranciscensis CB1: manganese, oxygen, superoxide dismutase and metabolism, APPL MICR B, 51(3), 1999, pp. 358-363
Authors:
Gobbetti, M
Lanciotti, R
De Angelis, M
Corbo, MR
Massini, R
Fox, P
Citation: M. Gobbetti et al., Study of the effects of temperature, pH, NaCl, and a(w) on the proteolyticand lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology, ENZYME MICR, 25(10), 1999, pp. 795-809
Authors:
Gobbetti, M
Citation: M. Gobbetti, The sourdough microflora: Interactions of lactic acid bacteria and yeasts, TRENDS FOOD, 9(7), 1998, pp. 267-274