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Items: 1 to 20 of 49

1.

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.

Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.

Int J Food Microbiol. 2017 Oct 16;259:35-42. doi: 10.1016/j.ijfoodmicro.2017.07.022. Epub 2017 Jul 31.

PMID:
28783535
2.

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks.

Gaglio R, Francesca N, Di Gerlando R, Mahony J, De Martino S, Stucchi C, Moschetti G, Settanni L.

Food Microbiol. 2017 Oct;67:17-22. doi: 10.1016/j.fm.2017.04.020. Epub 2017 May 29.

PMID:
28648289
3.

Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process.

Mahony J, Moscarelli A, Kelleher P, Lugli GA, Ventura M, Settanni L, van Sinderen D.

Viruses. 2017 Mar 16;9(3). pii: E45. doi: 10.3390/v9030045.

4.

Bacterial communities in sediment of a Mediterranean marine protected area.

Catania V, Sarà G, Settanni L, Quatrini P.

Can J Microbiol. 2017 Apr;63(4):303-311. doi: 10.1139/cjm-2016-0406. Epub 2016 Dec 8.

PMID:
28177796
5.

Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.

Gaglio R, Barbera M, Aleo A, Lommatzsch I, La Mantia T, Settanni L.

Chem Biodivers. 2017 May;14(5). doi: 10.1002/cbdv.201600477. Epub 2017 Apr 17.

PMID:
28171692
6.

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.

Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.

Food Microbiol. 2017 Apr;62:256-269. doi: 10.1016/j.fm.2016.10.014. Epub 2016 Oct 11.

PMID:
27889157
7.

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

Martorana A, Alfonzo A, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Caruso T, Moschetti G, Francesca N.

Food Microbiol. 2017 Feb;61:150-158. doi: 10.1016/j.fm.2016.08.007. Epub 2016 Sep 8.

PMID:
27697165
8.

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines.

Guarcello R, De Angelis M, Settanni L, Formiglio S, Gaglio R, Minervini F, Moschetti G, Gobbetti M.

Appl Environ Microbiol. 2016 Nov 9;82(23):6870-6880. doi: 10.1128/AEM.01051-16. Print 2016 Dec 1.

9.

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses.

Gaglio R, Couto N, Marques C, de Fatima Silva Lopes M, Moschetti G, Pomba C, Settanni L.

Int J Food Microbiol. 2016 Nov 7;236:107-14. doi: 10.1016/j.ijfoodmicro.2016.07.020. Epub 2016 Jul 15.

PMID:
27467501
10.

Artemisia arborescens Essential Oil Composition, Enantiomeric Distribution, and Antimicrobial Activity from Different Wild Populations from the Mediterranean Area.

Said Mel-A, Militello M, Saia S, Settanni L, Aleo A, Mammina C, Bombarda I, Vanloot P, Roussel C, Dupuy N.

Chem Biodivers. 2016 Aug;13(8):1095-102. doi: 10.1002/cbdv.201500510.

PMID:
27447740
11.

A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.

Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.

Food Microbiol. 2016 Oct;59:66-75. doi: 10.1016/j.fm.2016.05.011. Epub 2016 May 18.

PMID:
27375245
12.

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.

Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L.

Food Microbiol. 2016 Oct;59:43-56. doi: 10.1016/j.fm.2016.05.006. Epub 2016 May 13.

PMID:
27375243
13.

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria.

Alfonzo A, Urso V, Corona O, Francesca N, Amato G, Settanni L, Di Miceli G.

Int J Food Microbiol. 2016 Dec 19;239:65-78. doi: 10.1016/j.ijfoodmicro.2016.06.027. Epub 2016 Jun 25.

PMID:
27374130
14.

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation.

Francesca N, Barbera M, Martorana A, Saiano F, Gaglio R, Aponte M, Moschetti G, Settanni L.

Food Chem. 2016 Apr 1;196:1172-9. doi: 10.1016/j.foodchem.2015.10.045. Epub 2015 Oct 23.

PMID:
26593604
15.

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.

Gaglio R, Cruciata M, Di Gerlando R, Scatassa ML, Cardamone C, Mancuso I, Sardina MT, Moschetti G, Portolano B, Settanni L.

Appl Environ Microbiol. 2015 Nov 6;82(2):585-95. doi: 10.1128/AEM.02868-15.

16.

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.

Scatassa ML, Gaglio R, Macaluso G, Francesca N, Randazzo W, Cardamone C, Di Grigoli A, Moschetti G, Settanni L.

Food Microbiol. 2015 Dec;52:31-41. doi: 10.1016/j.fm.2015.06.008. Epub 2015 Jun 25.

PMID:
26338114
17.

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.

Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L.

Food Microbiol. 2015 Oct;51:57-68. doi: 10.1016/j.fm.2015.04.011. Epub 2015 May 7.

PMID:
26187828
18.

Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives.

Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N.

J Sci Food Agric. 2016 Apr;96(6):2004-17. doi: 10.1002/jsfa.7311. Epub 2015 Jul 20.

PMID:
26084955
19.

An innovative method to produce green table olives based on "pied de cuve" technology.

Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N.

Food Microbiol. 2015 Sep;50:126-40. doi: 10.1016/j.fm.2015.03.008. Epub 2015 Apr 3.

PMID:
25998825
20.

Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production.

Scatassa ML, Cardamone C, Miraglia V, Lazzara F, Fiorenza G, Macaluso G, Arcuri L, Settanni L, Mancuso I.

Ital J Food Saf. 2015 Mar 17;4(1):4509. eCollection 2015 Feb 3.

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