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Aldo Corsetti
Aldo Corsetti
Full Professor, Faculty of Bioscience, University of Teramo, Italy.
Verified email at unite.it
Title
Cited by
Cited by
Year
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
P Lavermicocca, F Valerio, A Evidente, S Lazzaroni, A Corsetti, ...
Applied and Environmental Microbiology 66 (9), 4084-4090, 2000
7742000
Lactobacilli in sourdough fermentation
A Corsetti, L Settanni
Food research international 40 (5), 539-558, 2007
5512007
Application of bacteriocins in vegetable food biopreservation
L Settanni, A Corsetti
International journal of food microbiology 121 (2), 123-138, 2008
5212008
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
Applied microbiology and biotechnology 50 (2), 253-256, 1998
4471998
Biochemistry and physiology of sourdough lactic acid bacteria
M Gobbetti, M De Angelis, A Corsetti, R Di Cagno
Trends in Food Science & Technology 16 (1-3), 57-69, 2005
4082005
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
Critical reviews in food science and nutrition 42 (3), 223-239, 2002
4002002
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling
A Corsetti, M Gobbetti, B De Marco, F Balestrieri, F Paoletti, L Russi, ...
Journal of Agricultural and Food Chemistry 48 (7), 3044-3051, 2000
2872000
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
International journal of food microbiology 64 (1-2), 95-104, 2001
2822001
Sourdough lactic acid bacteria effects on bread firmness and stalin
A Corsetti, M Gobbetti, F Balestrieri, F Paoletti, L Russi, J Rossi
Journal of Food Science 63 (2), 347-351, 1998
2671998
Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses
M De Angelis, A Corsetti, N Tosti, J Rossi, MR Corbo, M Gobbetti
Applied and Environmental Microbiology 67 (5), 2011-2020, 2001
2532001
Lactobacillus sanfranciscoa key sourdough lactic acid bacterium: a review
M Gobbetti, A Corsetti
Food Microbiology 14 (2), 175-187, 1997
2291997
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates
M Gobbetti, A Corsetti, J Rossi
Applied Microbiology and Biotechnology 41 (4), 456-460, 1994
2271994
The use of multiplex PCR to detect and differentiate food-and beverage-associated microorganisms: a review
L Settanni, A Corsetti
Journal of microbiological methods 69 (1), 1-22, 2007
2052007
Interactions between yeasts and bacteria in the smear surface-ripened cheeses
A Corsetti, J Rossi, M Gobbetti
International journal of food microbiology 69 (1-2), 1-10, 2001
2042001
Production of Crescenza cheese by incorporation of bifidobacteria
M Gobbetti, A Corsetti, E Smacchi, A Zocchetti, M De Angelis
Journal of Dairy Science 81 (1), 37-47, 1998
1911998
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey
M Albenzio, MR Corbo, SU Rehman, PF Fox, M De Angelis, A Corsetti, ...
International journal of food microbiology 67 (1-2), 35-48, 2001
1902001
Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum
R Di Cagno, M De Angelis, A Limitone, F Minervini, P Carnevali, ...
Journal of Agricultural and Food chemistry 54 (26), 9873-9881, 2006
1692006
Characterization of bacteriocin‐like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity
A Corsetti, L Settanni, D Van Sinderen
Journal of Applied Microbiology 96 (3), 521-534, 2004
1692004
The sourdough microflora. Characterization of hetero-and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced
P Damiani, M Gobbetti, L Cossignani, A Corsetti, MS Simonetti, J Rossi
LWT-food science and technology 29 (1-2), 63-70, 1996
1681996
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses
R Di Cagno, J Banks, L Sheehan, PF Fox, EY Brechany, A Corsetti, ...
International Dairy Journal 13 (12), 961-972, 2003
1662003
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