Corsetti A - Search Results

1

Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing.

Gobbetti M, Stepaniak L, De Angelis M, Corsetti A, Di Cagno R. Gobbetti M, et al. Among authors: corsetti a. Crit Rev Food Sci Nutr. 2002;42(3):223-39. doi: 10.1080/10408690290825538. Crit Rev Food Sci Nutr. 2002. PMID: 12058981 Review.

2

Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.

Di Cagno R, De Angelis M, Limitone A, Minervini F, Carnevali P, Corsetti A, Gaenzle M, Ciati R, Gobbetti M. Di Cagno R, et al. Among authors: corsetti a. J Agric Food Chem. 2006 Dec 27;54(26):9873-81. doi: 10.1021/jf061393+. J Agric Food Chem. 2006. PMID: 17177514

3

Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid.

Gobbetti M, Lavermicocca P, Minervini F, de Angelis M, Corsetti A. Gobbetti M, et al. Among authors: corsetti a. J Appl Microbiol. 2000 Feb;88(2):317-24. doi: 10.1046/j.1365-2672.2000.00962.x. J Appl Microbiol. 2000. PMID: 10736001

4

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.

5

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

6

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

Corsetti A, Rossi J, Gobbetti M. Corsetti A, et al. 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.

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

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.

Di Cagno R, De Angelis M, Gallo G, Settanni L, Berloco MG, Siragusa S, Parente E, Corsetti A, Gobbetti M. Di Cagno R, et al. Among authors: corsetti a. J Appl Microbiol. 2007 Oct;103(4):821-35. doi: 10.1111/j.1365-2672.2007.03389.x. J Appl Microbiol. 2007. PMID: 17897184

9

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

10

Inhibition of Proteolytic Enzymes from Pseudomonas fluorescens ATCC 948 and Angiotensin I-Converting Enzyme by Peptides from Zein, Hordein, and Gluten Hydrolysates.

Gobbetti M, Smacchi E, Corsetti A, Bellucci M. Gobbetti M, et al. Among authors: corsetti a. J Food Prot. 1997 May;60(5):499-504. doi: 10.4315/0362-028X-60.5.499. J Food Prot. 1997. PMID: 31195588 Free article.

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