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Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
- P. Lavermicocca, F. Valerio, A. Evidente, S. Lazzaroni, A. Corsetti, M. Gobbetti
- Medicine, BiologyApplied and Environmental Microbiology
- 1 September 2000
TLDR
Lactobacilli in sourdough fermentation
- A. Corsetti, L. Settanni
- Biology
- 1 June 2007
Application of bacteriocins in vegetable food biopreservation.
- L. Settanni, A. Corsetti
- Biology, MedicineInternational journal of food microbiology
- 31 January 2008
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
- A. Corsetti, P. Lavermicocca, M. Morea, F. Baruzzi, N. Tosti, M. Gobbetti
- Biology, MedicineInternational journal of food microbiology
- 28 February 2001
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
- A. Corsetti, M. Gobbetti, J. Rossi, P. Damiani
- Medicine, BiologyApplied Microbiology and Biotechnology
- 1 August 1998
TLDR
Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
- A. Corsetti, J. Rossi, M. Gobbetti
- Biology, MedicineInternational journal of food microbiology
- 19 September 2001
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.
- A. Corsetti, M. Gobbetti, J. Rossi
- Biology, MedicineJournal of agricultural and food chemistry
- 27 June 2000
TLDR
Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs
- C. Schwab, M. Mastrangelo, A. Corsetti, M. Gänzle
- Chemistry
- 21 August 2008
ABSTRACT Gluten-free breads, which are composed of gluten-free flours, starch, and hydrocolloids, differ from wheat and rye breads in relation to texture, volume, and crumb structure. Moreover, the…
Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing
- M. Gobbetti, L. Stepaniak, M. De Angelis, A. Corsetti, R. Di Cagno
- Biology, MedicineCritical reviews in food science and nutrition
- 1 May 2002
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