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Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.
With the proposed technique it is possible to evaluate the development of microbial fermentations and, at the same time, degree of cheese ripening. Expand
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese.
This is the first study to directly compare the ability of nisin A, nisin Z and lacticin 481 producing strains to control listerial growth during the manufacture and storage of Cottage cheese. Expand
Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses
It is demonstrated that grape pomace powder can be a functional ingredient to increase TPC and RSA in consumers' diets and the addition of this by-product to cheese is an environmentally friendly way to manage winemaking wastes. Expand
Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments
Aims:  To characterize Lactococcus garvieae strains of dairy origin and to determine their technological properties and safety for their possible use in starter culture preparation.
Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations.
These newly isolated bacteriocin-producing strains represent potential starters or co-starters to be used in food stabilization using the approach of the biopreservation. Expand
Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses
Abstract Thirty-two traditional hand-made semi-hard cheeses were examined to detect the presence of two mycotoxins – ochratoxin A (OTA) and patulin. OTA was present in both the rind and the innerExpand
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties
Grape skin flours obtained from grape pomace of Chardonnay, Moscato and Pinot noir varieties were used as sources of polyphenolic compounds in yogurt formulation during 3 weeks of storage. YogurtExpand
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)
Abstract This study evaluated the effect of different storage conditions currently used by the industry, on the chemical, physical and sensory characteristics of ‘Tonda Gentile delle Langhe’Expand
Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
The results obtained on Castelmagno PDO microflora underlines a partial correspondence between culture-dependent method and DGGE analysis and the importance to combine molecular culture-independent approaches with classical microbiological methods for the study of complex environmental communities occurring in food matrices. Expand
Assessment of grape skin hardness by a puncture test
BACKGROUND: The release of grape components during wine making might be related to the mechanical properties of the skin, in particular its hardness. Samples from three varieties collected during theExpand