Aldo Corsetti
Aldo Corsetti
Associate Professor, Faculty of Bioscience, University of Teramo, Italy.
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TitleCited byYear
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B
P Lavermicocca, F Valerio, A Evidente, S Lazzaroni, A Corsetti, ...
Appl. Environ. Microbiol. 66 (9), 4084-4090, 2000
Lactobacilli in sourdough fermentation
A Corsetti, L Settanni
Food research international 40 (5), 539-558, 2007
Application of bacteriocins in vegetable food biopreservation
L Settanni, A Corsetti
International journal of food microbiology 121 (2), 123-138, 2008
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
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
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
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
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
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
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
Appl. Environ. Microbiol. 67 (5), 2011-2020, 2001
Lactobacillus sanfranciscoa key sourdough lactic acid bacterium: a review
M Gobbetti, A Corsetti
Food Microbiology 14 (2), 175-187, 1997
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
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
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
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
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
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
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
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
Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking
M Gobbetti, MS Simonetti, A Corsetti, F Santinelli, J Rossi, P Damiani
Food Microbiology 12, 497-507, 1995
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