Giancarlo Moschetti

Overview

Best Publications

• Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

  Luca Settanni;Giancarlo Moschetti

  501
  Citations

• The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses.

  Danilo Ercolini;Giancarlo Moschetti;Giuseppe Blaiotta;Salvatore Coppola

  278
  Citations

• Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese.

  S. Coppola;G. Blaiotta;D. Ercolini;G. Moschetti

  205
  Citations

• Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria

  Olimpia Pepe;Giuseppe Blaiotta;Giancarlo Moschetti;Teresa Greco

  204
  Citations

• Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage

  S Coppola;G Mauriello;M Aponte;G Moschetti

  186
  Citations

• Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

  Walter Randazzo;Onofrio Corona;Rosa Guarcello;Nicola Francesca

  185
  Citations

• Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily

  Luca Settanni;Eristanna Palazzolo;Valeria Guarrasi;Valeria Guarrasi;Aurora Aleo

  172
  Citations

• Characterization of kefir-like beverages produced from vegetable juices

  Onofrio Corona;Walter Randazzo;Alessandro Miceli;Rosa Guarcello

  169
  Citations

• PCR–DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

  D. Ercolini;G. Mauriello;G. Blaiotta;G. Moschetti

  169
  Citations

• Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis.

  Danilo Ercolini;Giancarlo Moschetti;Giuseppe Blaiotta;Salvatore Coppola

  165
  Citations

• Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

  Maria Aponte;Valeria Ventorino;Giuseppe Blaiotta;Giorgio Volpe

  160
  Citations

• Diversity and technological potential of lactic acid bacteria of wheat flours

  Antonio Alfonzo;Giusi Ventimiglia;Onofrio Corona;Rosalia Di Gerlando

  149
  Citations

• Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strains

  Giancarlo Moschetti;Giuseppe Blaiotta;Maria Aponte;Pasquale Catzeddu

  149
  Citations

• Soil solarization with biodegradable materials and its impact on soil microbial communities

  Giuliano Bonanomi;Mario Chiurazzi;Silvia Caporaso;Giovanni Del Sorbo

  136
  Citations

• Use of nodulation pattern, stress tolerance, nodC gene amplification, RAPD-PCR and RFLP–16S rDNA analysis to discriminate genotypes of Rhizobium leguminosarum biovar viciae

  Giancarlo Moschetti;AnnaLucia Peluso;Andrea Protopapa;Marilena Anastasio

  134
  Citations

• Introduction of a novel pathway for IAA biosynthesis to rhizobia alters vetch root nodule development.

  Serena Camerini;Beatrice Senatore;Enza Lonardo;Esther Imperlini

  131
  Citations

• Detection and characterization of a bacteriocin, garviecin L1‐5, produced by Lactococcus garvieae isolated from raw cow’s milk

  F. Villani;M. Aponte;G. Blaiotta;G. Mauriello

  126
  Citations

• Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches.

  O. Pepe;L. Sannino;S. Palomba;M. Anastasio

  124
  Citations

• Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

  Maria Aponte;Giuseppe Blaiotta;Francesco La Croce;Agata Mazzaglia

  122
  Citations

• Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese.

  L. Settanni;A. Di Grigoli;G. Tornambé;V. Bellina

  114
  Citations