Aldo Corsetti

Overview

Best Publications

• Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

  Paola Lavermicocca;Francesca Valerio;Antonio Evidente;Silvia Lazzaroni

  874
  Citations

• Lactobacilli in sourdough fermentation

  Aldo Corsetti;Luca Settanni

  648
  Citations

• Application of bacteriocins in vegetable food biopreservation.

  Luca Settanni;Aldo Corsetti

  565
  Citations

• Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

  Aldo Corsetti;M. Gobbetti;J. Rossi;P. Damiani

  493
  Citations

• Biochemistry and physiology of sourdough lactic acid bacteria

  M. Gobbetti;M. De Angelis;A. Corsetti;R. Di Cagno

  457
  Citations

• Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing.

  M Gobbetti;L Stepaniak;M De Angelis;A Corsetti

  456
  Citations

• 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

  318
  Citations

• Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.

  Aldo Corsetti;M. Gobbetti;B. De Marco;F. Balestrieri

  312
  Citations

• Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

  A. Corsetti;M. Gobbetti;F. Balestrieri;F. Paoletti

  292
  Citations

• 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

  260
  Citations

• The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids.

  M Gobbetti;A Corsetti;J Rossi

  244
  Citations

• Lactobacillus sanfrancisco a key sourdough lactic acid bacterium : a review

  M. Gobbetti;A. Corsetti

  239
  Citations

• The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates

  M. Gobbetti;A. Corsetti;J. Rossi

  232
  Citations

• The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review

  L. Settanni;A. Corsetti

  225
  Citations

• Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

  A. Corsetti;J. Rossi;M. Gobbetti

  214
  Citations

• Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

  M Albenzio;M.R Corbo;S.U Rehman;P.F Fox

  211
  Citations

• Production of Crescenza Cheese by Incorporation of Bifidobacteria

  M. Gobbetti;A. Corsetti;E. Smacchi;A. Zocchetti

  203
  Citations

• 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

  191
  Citations

• Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum

  Raffaella Di Cagno;Maria De Angelis;Antonio Limitone;Fabio Minervini

  184
  Citations

• Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

  Raffaella Di Cagno;Jean Banks;Liz Sheehan;Patrick F. Fox

  181
  Citations