Moschetti G - Search Results

1

Microbial dynamics in durum wheat kernels during aging.

Gaglio R, Cirlincione F, Di Miceli G, Franciosi E, Di Gerlando R, Francesca N, Settanni L, Moschetti G. Gaglio R, et al. Among authors: moschetti g. Int J Food Microbiol. 2020 Jul 2;324:108631. doi: 10.1016/j.ijfoodmicro.2020.108631. Epub 2020 Apr 13. Int J Food Microbiol. 2020. PMID: 32388172

2

Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines.

Guerrini S, Bastianini A, Blaiotta G, Granchi L, Moschetti G, Coppola S, Romano P, Vincenzini M. Guerrini S, et al. Among authors: moschetti g. Int J Food Microbiol. 2003 May 25;83(1):1-14. doi: 10.1016/s0168-1605(02)00323-9. Int J Food Microbiol. 2003. PMID: 12672588

3

Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria.

Pepe O, Blaiotta G, Moschetti G, Greco T, Villani F. Pepe O, et al. Among authors: moschetti g. Appl Environ Microbiol. 2003 Apr;69(4):2321-9. doi: 10.1128/AEM.69.4.2321-2329.2003. Appl Environ Microbiol. 2003. PMID: 12676716 Free PMC article.

4

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

Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G. Aponte M, et al. Among authors: moschetti g. Food Microbiol. 2010 Feb;27(1):162-70. doi: 10.1016/j.fm.2009.09.010. Epub 2009 Sep 27. Food Microbiol. 2010. PMID: 19913708

5

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes.

Mazzei P, Francesca N, Moschetti G, Piccolo A. Mazzei P, et al. Among authors: moschetti g. Anal Chim Acta. 2010 Jul 19;673(2):167-72. doi: 10.1016/j.aca.2010.06.003. Epub 2010 Jun 9. Anal Chim Acta. 2010. PMID: 20599031

6

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

Settanni L, Moschetti G. Settanni L, et al. Among authors: moschetti g. Food Microbiol. 2010 Sep;27(6):691-7. doi: 10.1016/j.fm.2010.05.023. Epub 2010 Jun 2. Food Microbiol. 2010. PMID: 20630311 Review.

7

Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

Aponte M, Blaiotta G, Francesca N, Moschetti G. Aponte M, et al. Among authors: moschetti g. Lett Appl Microbiol. 2010 Dec;51(6):697-703. doi: 10.1111/j.1472-765X.2010.02956.x. Epub 2010 Nov 4. Lett Appl Microbiol. 2010. PMID: 21054448

8

Chemical composition and antibacterial potential of Artemisia arborescens L. essential oil.

Militello M, Settanni L, Aleo A, Mammina C, Moschetti G, Giammanco GM, Blàzquez MA, Carrubba A. Militello M, et al. Among authors: moschetti g. Curr Microbiol. 2011 Apr;62(4):1274-81. doi: 10.1007/s00284-010-9855-3. Epub 2010 Dec 25. Curr Microbiol. 2011. PMID: 21188586

9

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions.

Settanni L, Tanguler H, Moschetti G, Reale S, Gargano V, Erten H. Settanni L, et al. Among authors: moschetti g. Food Microbiol. 2011 Oct;28(7):1367-73. doi: 10.1016/j.fm.2011.06.008. Epub 2011 Jun 21. Food Microbiol. 2011. PMID: 21839387 Free article.

10

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

Aponte M, Blaiotta G, Croce FL, Mazzaglia A, Farina V, Settanni L, Moschetti G. Aponte M, et al. Among authors: moschetti g. Food Microbiol. 2012 May;30(1):8-16. doi: 10.1016/j.fm.2011.10.005. Epub 2011 Oct 14. Food Microbiol. 2012. PMID: 22265277

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