Corsetti A - Search Results

1

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. Corsetti A, et al. Syst Appl Microbiol. 2007 Nov;30(7):561-71. doi: 10.1016/j.syapm.2007.07.001. Epub 2007 Aug 1. Syst Appl Microbiol. 2007. PMID: 17683888

2

Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d'Abruzzo Wine Volatile and Sensory Diversity.

Perpetuini G, Rossetti AP, Battistelli N, Zulli C, Piva A, Arfelli G, Corsetti A, Tofalo R. Perpetuini G, et al. Among authors: corsetti a. Foods. 2023 Mar 4;12(5):1102. doi: 10.3390/foods12051102. Foods. 2023. PMID: 36900619 Free PMC article.

3

Exposure to Antibiotics and Neurodevelopmental Disorders: Could Probiotics Modulate the Gut-Brain Axis?

Diamanti T, Prete R, Battista N, Corsetti A, De Jaco A. Diamanti T, et al. Among authors: corsetti a. Antibiotics (Basel). 2022 Dec 7;11(12):1767. doi: 10.3390/antibiotics11121767. Antibiotics (Basel). 2022. PMID: 36551423 Free PMC article. Review.

4

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.

Corsetti A, Lavermicocca P, Morea M, Baruzzi F, Tosti N, Gobbetti M. Corsetti A, et al. Int J Food Microbiol. 2001 Feb 28;64(1-2):95-104. doi: 10.1016/s0168-1605(00)00447-5. Int J Food Microbiol. 2001. PMID: 11252516

5

Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.

De Angelis M, Corsetti A, Tosti N, Rossi J, Corbo MR, Gobbetti M. De Angelis M, et al. Among authors: corsetti a. Appl Environ Microbiol. 2001 May;67(5):2011-20. doi: 10.1128/AEM.67.5.2011-2020.2001. Appl Environ Microbiol. 2001. PMID: 11319075 Free PMC article.

6

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

Albenzio M, Corbo MR, Rehman SU, Fox PF, De Angelis M, Corsetti A, Sevi A, Gobbetti M. Albenzio M, et al. Among authors: corsetti a. Int J Food Microbiol. 2001 Jul 20;67(1-2):35-48. doi: 10.1016/s0168-1605(00)00533-x. Int J Food Microbiol. 2001. PMID: 11482567

7

Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.

Corsetti A, De Angelis M, Dellaglio F, Paparella A, Fox PF, Settanni L, Gobbetti M. Corsetti A, et al. J Appl Microbiol. 2003;94(4):641-54. doi: 10.1046/j.1365-2672.2003.01874.x. J Appl Microbiol. 2003. PMID: 12631200

8

Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity.

Corsetti A, Settanni L, Van Sinderen D. Corsetti A, et al. J Appl Microbiol. 2004;96(3):521-34. doi: 10.1111/j.1365-2672.2004.02171.x. J Appl Microbiol. 2004. PMID: 14962132 Free article.

9

Lactobacillus rossii sp. nov., isolated from wheat sourdough.

Corsetti A, Settanni L, van Sinderen D, Felis GE, Dellaglio F, Gobbetti M. Corsetti A, et al. Int J Syst Evol Microbiol. 2005 Jan;55(Pt 1):35-40. doi: 10.1099/ijs.0.63075-0. Int J Syst Evol Microbiol. 2005. PMID: 15653850

10

Rapid differentiation and in situ detection of 16 sourdough lactobacillus species by multiplex PCR.

Settanni L, van Sinderen D, Rossi J, Corsetti A. Settanni L, et al. Among authors: corsetti a. Appl Environ Microbiol. 2005 Jun;71(6):3049-59. doi: 10.1128/AEM.71.6.3049-3059.2005. Appl Environ Microbiol. 2005. PMID: 15933001 Free PMC article.

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