Gobbetti M - Search Results

1

Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese.

Curtin AC, Gobbetti M, McSweeney PL. Curtin AC, et al. Among authors: gobbetti m. Int J Food Microbiol. 2002 Jun 25;76(3):231-40. doi: 10.1016/s0168-1605(02)00015-6. Int J Food Microbiol. 2002. PMID: 12051480

2

Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology.

Curtin AC, De Angelis M, Cipriani M, Corbo MR, McSweeney PL, Gobbetti M. Curtin AC, et al. Among authors: gobbetti m. J Appl Microbiol. 2001 Aug;91(2):312-21. doi: 10.1046/j.1365-2672.2001.01405.x. J Appl Microbiol. 2001. PMID: 11473596

3

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: gobbetti m. 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

4

Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

Corsetti A, Rossi J, Gobbetti M. Corsetti A, et al. Among authors: gobbetti m. Int J Food Microbiol. 2001 Sep 19;69(1-2):1-10. doi: 10.1016/s0168-1605(01)00567-0. Int J Food Microbiol. 2001. PMID: 11589547 Review.

5

Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking.

De Angelis M, Curtin AC, McSweeney PL, Faccia M, Gobbetti M. De Angelis M, et al. Among authors: gobbetti m. J Dairy Res. 2002 May;69(2):255-67. doi: 10.1017/s0022029902005514. J Dairy Res. 2002. PMID: 12222803

6

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M. De Angelis M, et al. Among authors: gobbetti m. Int J Food Microbiol. 2003 Nov 1;87(3):259-70. doi: 10.1016/s0168-1605(03)00072-2. Int J Food Microbiol. 2003. PMID: 14527798

7

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.

de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M. de Candia S, et al. Among authors: gobbetti m. Int J Food Microbiol. 2007 Nov 1;119(3):182-91. doi: 10.1016/j.ijfoodmicro.2007.07.062. Epub 2007 Aug 21. Int J Food Microbiol. 2007. PMID: 17884215

8

Exploitation of vegetables and fruits through lactic acid fermentation.

Di Cagno R, Coda R, De Angelis M, Gobbetti M. Di Cagno R, et al. Among authors: gobbetti m. Food Microbiol. 2013 Feb;33(1):1-10. doi: 10.1016/j.fm.2012.09.003. Epub 2012 Sep 17. Food Microbiol. 2013. PMID: 23122495 Review.

9

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.

Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R. Rizzello CG, et al. Among authors: gobbetti m. Food Microbiol. 2014 Feb;37:59-68. doi: 10.1016/j.fm.2013.06.017. Epub 2013 Jul 5. Food Microbiol. 2014. PMID: 24230474

10

Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese.

Calasso M, Mancini L, De Angelis M, Conte A, Costa C, Del Nobile MA, Gobbetti M. Calasso M, et al. Among authors: gobbetti m. Food Microbiol. 2017 Sep;66:129-140. doi: 10.1016/j.fm.2017.04.011. Epub 2017 Apr 25. Food Microbiol. 2017. PMID: 28576361

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