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: Corsaro, MM Evidente, A Lanzetta, R Lavermicocca, P Molinaro, A

Citation: Mm. Corsaro et al., Structural determination of the phytotoxic mannan exopolysaccharide from Pseudomonas syringae pv. ciccaronei, CARBOHY RES, 330(2), 2001, pp. 271-277

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: 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: Lavermicocca, P Lonigro, SL Evidente, A Andolfi, A

Citation: P. Lavermicocca et al., Bacteriocin production by Pseudomonas syringae pv. ciccaronei NCPPB2355. Isolation and partial characterization of the antimicrobial compound, J APPL MICR, 86(2), 1999, pp. 257-265

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