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Items: 1 to 50 of 85

1.

Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation.

Hammami R, Fliss I, Corsetti A.

Front Microbiol. 2019 Jul 4;10:1561. doi: 10.3389/fmicb.2019.01561. eCollection 2019. No abstract available.

2.

Adhesion Properties of Food-Associated Lactobacillus plantarum Strains on Human Intestinal Epithelial Cells and Modulation of IL-8 Release.

Garcia-Gonzalez N, Prete R, Battista N, Corsetti A.

Front Microbiol. 2018 Oct 8;9:2392. doi: 10.3389/fmicb.2018.02392. eCollection 2018.

3.

Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese.

Schirone M, Tofalo R, Perpetuini G, Manetta AC, Di Gianvito P, Tittarelli F, Battistelli N, Corsetti A, Suzzi G, Martino G.

Foods. 2018 Jul 7;7(7). pii: E108. doi: 10.3390/foods7070108.

4.

Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation.

Perpetuini G, Caruso G, Urbani S, Schirone M, Esposto S, Ciarrocchi A, Prete R, Garcia-Gonzalez N, Battistelli N, Gucci R, Servili M, Tofalo R, Corsetti A.

Front Microbiol. 2018 Jun 15;9:1287. doi: 10.3389/fmicb.2018.01287. eCollection 2018.

5.

Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide.

Prete R, Tofalo R, Federici E, Ciarrocchi A, Cenci G, Corsetti A.

Front Microbiol. 2017 Nov 28;8:2349. doi: 10.3389/fmicb.2017.02349. eCollection 2017.

6.

Editorial: Microbial Food Safety along the Dairy Chain.

Fox EM, Fanning S, Corsetti A, Jordan K.

Front Microbiol. 2017 Aug 23;8:1612. doi: 10.3389/fmicb.2017.01612. eCollection 2017. No abstract available.

7.

RAPD-PCR as a Rapid Approach for the Evaluation of Genotoxin-Induced Damage to Bacterial DNA.

Tofalo R, Corsetti A.

Methods Mol Biol. 2017;1644:195-201. doi: 10.1007/978-1-4939-7187-9_18.

PMID:
28710766
8.

Current use and potential role of procalcitonin in the diagnostic work up and follow up of febrile neutropenia in hematological patients.

Bruno B, Busca A, Vallero S, Raviolo S, Mordini N, Nassi L, Cignetti A, Audisio E, Festuccia M, Corsetti A, Depaoli L, Faraci M, Micalizzi C, Corcione S, Berger M, Saglio F, Caropreso P, Mengozzi G, Squadrone V, De Rosa FG, Giaccone L.

Expert Rev Hematol. 2017 Jun;10(6):543-550. doi: 10.1080/17474086.2017.1326813. Epub 2017 May 24. Review.

PMID:
28471695
9.

Bacterial Composition, Genotoxicity, and Cytotoxicity of Fecal Samples from Individuals Consuming Omnivorous or Vegetarian Diets.

Federici E, Prete R, Lazzi C, Pellegrini N, Moretti M, Corsetti A, Cenci G.

Front Microbiol. 2017 Feb 28;8:300. doi: 10.3389/fmicb.2017.00300. eCollection 2017.

10.

Repair of bone defects using adipose-derived stem cells combined with alpha-tricalcium phosphate and gelatin sponge scaffolds in a rat model.

Corsetti A, Bahuschewskyj C, Ponzoni D, Langie R, Santos LA, Camassola M, Nardi NB, Puricelli E.

J Appl Oral Sci. 2017 Jan-Feb;25(1):10-19. doi: 10.1590/1678-77572016-0094.

11.

Influence of a Magnetic Field and Laser Therapy on the Quality of Mandibular Bone During Distraction Osteogenesis in Rabbits.

Freddo AL, Giongo CC, Ponzoni D, Corsetti A, Puricelli E.

J Oral Maxillofac Surg. 2016 Nov;74(11):2287.e1-2287.e8. doi: 10.1016/j.joms.2016.07.010. Epub 2016 Jul 25.

PMID:
27542547
12.

Characterization of specialized flocculent yeasts to improve sparkling wine fermentation.

Tofalo R, Perpetuini G, Di Gianvito P, Arfelli G, Schirone M, Corsetti A, Suzzi G.

J Appl Microbiol. 2016 Jun;120(6):1574-84. doi: 10.1111/jam.13113. Epub 2016 Apr 4.

13.

Rabbit model for osteoarthrosis of the temporomandibular joint as a basis for assessment of outcomes after intervention.

Artuzi FE, Langie R, Abreu MC, Quevedo AS, Corsetti A, Ponzoni D, Puricelli E.

Br J Oral Maxillofac Surg. 2016 Jun;54(5):e33-7. doi: 10.1016/j.bjoms.2016.01.022. Epub 2016 Feb 9.

PMID:
26872897
14.

Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation.

Perpetuini G, Di Gianvito P, Arfelli G, Schirone M, Corsetti A, Tofalo R, Suzzi G.

Yeast. 2016 Jul;33(7):303-12. doi: 10.1002/yea.3151. Epub 2016 Mar 22.

15.

In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation.

Perpetuini G, Pham-Hoang BN, Scornec H, Tofalo R, Schirone M, Suzzi G, Cavin JF, Waché Y, Corsetti A, Licandro-Seraut H.

Int J Food Microbiol. 2016 Jan 4;216:104-9. doi: 10.1016/j.ijfoodmicro.2015.10.002. Epub 2015 Oct 3.

PMID:
26447789
16.

Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses.

Fasoli G, Tofalo R, Lanciotti R, Schirone M, Patrignani F, Perpetuini G, Grazia L, Corsetti A, Suzzi G.

Int J Food Microbiol. 2015 Dec 2;214:151-158. doi: 10.1016/j.ijfoodmicro.2015.08.001. Epub 2015 Aug 13.

PMID:
26310129
17.

Diversity of food-borne Bacillus volatile compounds and influence on fungal growth.

Chaves-López C, Serio A, Gianotti A, Sacchetti G, Ndagijimana M, Ciccarone C, Stellarini A, Corsetti A, Paparella A.

J Appl Microbiol. 2015 Aug;119(2):487-99. doi: 10.1111/jam.12847. Epub 2015 Jun 25.

18.

Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese.

Tofalo R, Schirone M, Fasoli G, Perpetuini G, Patrignani F, Manetta AC, Lanciotti R, Corsetti A, Martino G, Suzzi G.

Food Chem. 2015 May 15;175:121-7. doi: 10.1016/j.foodchem.2014.11.088. Epub 2014 Nov 23.

PMID:
25577060
19.

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.

Suzzi G, Sacchetti G, Patrignani F, Corsetti A, Tofalo R, Schirone M, Fasoli G, Gardini F, Perpetuini G, Lanciotti R.

J Sci Food Agric. 2015 Aug 30;95(11):2252-63. doi: 10.1002/jsfa.6944. Epub 2014 Oct 28.

PMID:
25271150
20.

Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains.

Tofalo R, Perpetuini G, Di Gianvito P, Schirone M, Corsetti A, Suzzi G.

Int J Food Microbiol. 2014 Nov 17;191:45-52. doi: 10.1016/j.ijfoodmicro.2014.08.028. Epub 2014 Aug 28.

PMID:
25218464
21.

The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese.

Tofalo R, Fasoli G, Schirone M, Perpetuini G, Pepe A, Corsetti A, Suzzi G.

Int J Food Microbiol. 2014 Sep 18;187:41-9. doi: 10.1016/j.ijfoodmicro.2014.06.029. Epub 2014 Jul 5.

PMID:
25038503
22.

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk.

Chaves-López C, Serio A, Paparella A, Martuscelli M, Corsetti A, Tofalo R, Suzzi G.

Food Microbiol. 2014 Sep;42:117-21. doi: 10.1016/j.fm.2014.03.005. Epub 2014 Mar 16.

PMID:
24929726
23.

Biodiversity study of wine yeasts belonging to the "terroir" of Montepulciano d'Abruzzo "Colline Teramane" revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns.

Tofalo R, Perpetuini G, Fasoli G, Schirone M, Corsetti A, Suzzi G.

Food Microbiol. 2014 May;39:7-12. doi: 10.1016/j.fm.2013.10.001. Epub 2013 Oct 17.

PMID:
24387846
24.

Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.

Tofalo R, Perpetuini G, Schirone M, Fasoli G, Aguzzi I, Corsetti A, Suzzi G.

Front Microbiol. 2013 Jun 24;4:166. doi: 10.3389/fmicb.2013.00166. eCollection 2013.

25.

Identification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11.

Perpetuini G, Scornec H, Tofalo R, Serror P, Schirone M, Suzzi G, Corsetti A, Cavin JF, Licandro-Seraut H.

Appl Environ Microbiol. 2013 Aug;79(15):4568-75. doi: 10.1128/AEM.01159-13. Epub 2013 May 17.

26.

Clinical-surgical treatment of temporomandibular joint disorder in a psoriatic arthritis patient.

Puricelli E, Corsetti A, Tavares JG, Luchi GH.

Head Face Med. 2013 Apr 4;9:11. doi: 10.1186/1746-160X-9-11.

27.

High content of biogenic amines in Pecorino cheeses.

Schirone M, Tofalo R, Fasoli G, Perpetuini G, Corsetti A, Manetta AC, Ciarrocchi A, Suzzi G.

Food Microbiol. 2013 May;34(1):137-44. doi: 10.1016/j.fm.2012.11.022. Epub 2012 Dec 10.

PMID:
23498190
28.

Yeast biota associated to naturally fermented table olives from different Italian cultivars.

Tofalo R, Perpetuini G, Schirone M, Suzzi G, Corsetti A.

Int J Food Microbiol. 2013 Feb 15;161(3):203-8. doi: 10.1016/j.ijfoodmicro.2012.12.011. Epub 2012 Dec 28.

PMID:
23334098
29.

Histomorphometric analysis of the temporal bone after change of direction of force vector of mandible: an experimental study in rabbits.

Puricelli E, Ponzoni D, Munaretto JC, Corsetti A, Leite MG.

J Appl Oral Sci. 2012 Sep-Oct;20(5):526-30.

30.

Detection of Brettanomyces spp. in red wines using real-time PCR.

Tofalo R, Schirone M, Corsetti A, Suzzi G.

J Food Sci. 2012 Sep;77(9):M545-9. doi: 10.1111/j.1750-3841.2012.02871.x. Epub 2012 Aug 21.

PMID:
22908955
31.

Application of starter cultures to table olive fermentation: an overview on the experimental studies.

Corsetti A, Perpetuini G, Schirone M, Tofalo R, Suzzi G.

Front Microbiol. 2012 Jul 19;3:248. doi: 10.3389/fmicb.2012.00248. eCollection 2012.

32.

Biogenic amines in italian pecorino cheese.

Schirone M, Tofalo R, Visciano P, Corsetti A, Suzzi G.

Front Microbiol. 2012 May 8;3:171. doi: 10.3389/fmicb.2012.00171. eCollection 2012.

33.

Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars.

Tofalo R, Schirone M, Perpetuini G, Angelozzi G, Suzzi G, Corsetti A.

Antonie Van Leeuwenhoek. 2012 Jun;102(1):121-31. doi: 10.1007/s10482-012-9719-x. Epub 2012 Mar 20.

PMID:
22430765
34.

Food borne yeasts as DNA-bioprotective agents against model genotoxins.

Trotta F, Caldini G, Dominici L, Federici E, Tofalo R, Schirone M, Corsetti A, Suzzi G, Cenci G.

Int J Food Microbiol. 2012 Feb 15;153(3):275-80. doi: 10.1016/j.ijfoodmicro.2011.11.009. Epub 2011 Nov 20.

PMID:
22177230
35.

Acid stress-mediated metabolic shift in Lactobacillus sanfranciscensis LSCE1.

Serrazanetti DI, Ndagijimana M, Sado-Kamdem SL, Corsetti A, Vogel RF, Ehrmann M, Guerzoni ME.

Appl Environ Microbiol. 2011 Apr;77(8):2656-66. doi: 10.1128/AEM.01826-10. Epub 2011 Feb 18.

36.

Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.

Schirone M, Tofalo R, Mazzone G, Corsetti A, Suzzi G.

Food Microbiol. 2011 Feb;28(1):128-36. doi: 10.1016/j.fm.2010.09.005. Epub 2010 Sep 16.

PMID:
21056784
37.

Characterization of bone repair in rat femur after treatment with calcium phosphate cement and autogenous bone graft.

Puricelli E, Corsetti A, Ponzoni D, Martins GL, Leite MG, Santos LA.

Head Face Med. 2010 Jun 28;6:10. doi: 10.1186/1746-160X-6-10.

38.

Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy).

Valmorri S, Tofalo R, Settanni L, Corsetti A, Suzzi G.

Antonie Van Leeuwenhoek. 2010 Feb;97(2):119-29. doi: 10.1007/s10482-009-9392-x. Epub 2009 Nov 11.

PMID:
19904626
39.

Metabolic impact and potential exploitation of the stress reactions in lactobacilli.

Serrazanetti DI, Guerzoni ME, Corsetti A, Vogel R.

Food Microbiol. 2009 Oct;26(7):700-11. doi: 10.1016/j.fm.2009.07.007. Epub 2009 Jul 17. Review.

PMID:
19747603
40.

Growth and metabolites production by Penicillium brevicompactum in yoghurt.

Ndagijimana M, Chaves-López C, Corsetti A, Tofalo R, Sergi M, Paparella A, Guerzoni ME, Suzzi G.

Int J Food Microbiol. 2008 Oct 31;127(3):276-83. doi: 10.1016/j.ijfoodmicro.2008.07.019. Epub 2008 Jul 24.

PMID:
18783842
41.

Compositional and tissue modifications induced by the natural fermentation process in table olives.

Servili M, Minnocci A, Veneziani G, Taticchi A, Urbani S, Esposto S, Sebastiani L, Valmorri S, Corsetti A.

J Agric Food Chem. 2008 Aug 13;56(15):6389-96. doi: 10.1021/jf8007019. Epub 2008 Jul 16.

PMID:
18636682
42.

The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains.

Settanni L, Valmorri S, Suzzi G, Corsetti A.

Food Microbiol. 2008 Aug;25(5):722-8. doi: 10.1016/j.fm.2008.01.011. Epub 2008 Apr 15.

PMID:
18541172
43.

Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties.

Corsetti A, Caldini G, Mastrangelo M, Trotta F, Valmorri S, Cenci G.

Int J Food Microbiol. 2008 Jul 31;125(3):330-5. doi: 10.1016/j.ijfoodmicro.2008.04.009. Epub 2008 Apr 30.

PMID:
18538879
44.

Application of bacteriocins in vegetable food biopreservation.

Settanni L, Corsetti A.

Int J Food Microbiol. 2008 Jan 31;121(2):123-38. Epub 2007 Sep 8. Review.

PMID:
18022269
45.

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.

Di Cagno R, De Angelis M, Gallo G, Settanni L, Berloco MG, Siragusa S, Parente E, Corsetti A, Gobbetti M.

J Appl Microbiol. 2007 Oct;103(4):821-35.

46.

Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects.

Serio A, Paparella A, Chaves-López C, Corsetti A, Suzzi G.

J Food Prot. 2007 Jul;70(7):1561-8.

PMID:
17685326
47.

A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours.

Corsetti A, Settanni L, Chaves López C, Felis GE, Mastrangelo M, Suzzi G.

Syst Appl Microbiol. 2007 Nov;30(7):561-71. Epub 2007 Aug 1.

PMID:
17683888
48.

New signaling molecules in some gram-positive and gram-negative bacteria.

Vannini L, Ndagijimana M, Saracino P, Vernocchi P, Corsetti A, Vallicelli M, Cappa F, Cocconcelli PS, Guerzoni ME.

Int J Food Microbiol. 2007 Nov 30;120(1-2):25-33. Epub 2007 Jun 13.

PMID:
17643538
49.

Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli.

Caldini G, Trotta F, Corsetti A, Cenci G.

Antonie Van Leeuwenhoek. 2008 Jan-Feb;93(1-2):51-9. Epub 2007 Jun 21.

PMID:
17588126
50.

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.

Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G.

Food Microbiol. 2007 Sep;24(6):592-600. Epub 2007 Jan 12.

PMID:
17418310

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