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Elena Franciosi
Elena Franciosi
Verified email at fmach.it
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Year
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial
HM Staudacher, MCE Lomer, FM Farquharson, P Louis, F Fava, ...
Gastroenterology 153 (4), 936-947, 2017
4342017
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
E Franciosi, L Settanni, A Cavazza, E Poznanski
International dairy journal 19 (1), 3-11, 2009
2762009
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome
E Patterson, PM Ryan, N Wiley, I Carafa, E Sherwin, G Moloney, ...
Scientific reports 9 (1), 16323, 2019
1242019
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): From feed to frass
A Osimani, V Milanović, F Cardinali, C Garofalo, F Clementi, M Pasquini, ...
International journal of food microbiology 272, 49-60, 2018
922018
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow’s milk cheeses
E Franciosi, I Carafa, T Nardin, S Schiavon, E Poznanski, A Cavazza, ...
BioMed Research International 2015, 2015
892015
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese
I Carafa, T Nardin, R Larcher, R Viola, K Tuohy, E Franciosi
Food microbiology 48, 123-132, 2015
772015
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits
E Franciosi, L Settanni, N Cologna, A Cavazza, E Poznanski
World Journal of Microbiology and Biotechnology 27, 171-180, 2011
702011
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation
A Alfonzo, C Miceli, A Nasca, E Franciosi, G Ventimiglia, R Di Gerlando, ...
Food microbiology 62, 256-269, 2017
652017
Dynamic changes in microbiota and mycobiota during spontaneous ‘V ino S anto T rentino’fermentation
I Stefanini, D Albanese, A Cavazza, E Franciosi, C De Filippo, C Donati, ...
Microbial biotechnology 9 (2), 195-208, 2016
582016
The spatial distribution of bacteria in Grana-cheese during ripening
L Monfredini, L Settanni, E Poznanski, A Cavazza, E Franciosi
Systematic and applied microbiology 35 (1), 54-63, 2012
562012
A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening
E Franciosi, L Settanni, S Carlin, A Cavazza, E Poznanski
Journal of dairy science 91 (8), 2981-2991, 2008
532008
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites
F Cardinali, V Milanović, A Osimani, L Aquilanti, M Taccari, C Garofalo, ...
International journal of food microbiology 278, 61-72, 2018
512018
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese
E Franciosi, G De Sabbata, F Gardini, A Cavazza, E Poznanski
Food microbiology 28 (1), 43-51, 2011
462011
Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria
L Settanni, E Franciosi, A Cavazza, PS Cocconcelli, E Poznanski
Food microbiology 28 (5), 883-890, 2011
422011
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese
F Cardinali, A Osimani, M Taccari, V Milanović, C Garofalo, F Clementi, ...
International Journal of Food Microbiology 255, 7-16, 2017
392017
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
R Gaglio, A Alfonzo, M Barbera, E Franciosi, N Francesca, G Moschetti, ...
Food microbiology 86, 103349, 2020
382020
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese
I Carafa, G Stocco, P Franceschi, A Summer, KM Tuohy, G Bittante, ...
Food Research International 115, 209-218, 2019
382019
Presence of enterococci in raw cow's milk and “Puzzone di Moena” cheese
E FRANCIOSI, L SETTANNI, A CAVAZZA, E POZNANSKI
Journal of food processing and preservation 33 (2), 204-217, 2009
382009
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled …
L Settanni, P Barbaccia, A Bonanno, M Ponte, R Di Gerlando, E Franciosi, ...
Food microbiology 87, 103385, 2020
362020
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386
I Carafa, G Stocco, T Nardin, R Larcher, G Bittante, K Tuohy, E Franciosi
Frontiers in microbiology 10, 429616, 2019
362019
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