Aldo Corsetti
Aldo Corsetti
Associate Professor, Faculty of Bioscience, University of Teramo, Italy.
Verified email at unite.it
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
6032000
Lactobacilli in sourdough fermentation
A Corsetti, L Settanni
Food research international 40 (5), 539-558, 2007
3912007
Application of bacteriocins in vegetable food biopreservation
L Settanni, A Corsetti
International journal of food microbiology 121 (2), 123-138, 2008
3712008
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
3621998
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
3232002
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
3122005
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
2442001
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
2181998
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
2172000
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
2092001
Lactobacillus sanfranciscoa key sourdough lactic acid bacterium: a review
M Gobbetti, A Corsetti
Food Microbiology 14 (2), 175-187, 1997
1871997
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
1711994
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
1662001
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
1632001
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
1622007
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
1601998
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
1422004
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
1352003
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
1321996
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
1251995
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