Palla M - Search Results

1

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

Palla M, Blandino M, Grassi A, Giordano D, Sgherri C, Quartacci MF, Reyneri A, Agnolucci M, Giovannetti M. Palla M, et al. Sci Rep. 2020 Jul 30;10(1):12856. doi: 10.1038/s41598-020-69774-6. Sci Rep. 2020. PMID: 32732890 Free PMC article.

2

Microbially-enhanced composting of olive mill solid waste (wet husk): bacterial and fungal community dynamics at industrial pilot and farm level.

Agnolucci M, Cristani C, Battini F, Palla M, Cardelli R, Saviozzi A, Nuti M. Agnolucci M, et al. Among authors: palla m. Bioresour Technol. 2013 Apr;134:10-6. doi: 10.1016/j.biortech.2013.02.022. Epub 2013 Feb 16. Bioresour Technol. 2013. PMID: 23500553

3

Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.

Palla M, Cristani C, Giovannetti M, Agnolucci M. Palla M, et al. Int J Food Microbiol. 2017 Jun 5;250:19-26. doi: 10.1016/j.ijfoodmicro.2017.03.015. Epub 2017 Mar 23. Int J Food Microbiol. 2017. PMID: 28364622

4

Quorum sensing in rhizobia isolated from the spores of the mycorrhizal symbiont Rhizophagus intraradices.

Palla M, Battini F, Cristani C, Giovannetti M, Squartini A, Agnolucci M. Palla M, et al. Mycorrhiza. 2018 Nov;28(8):773-778. doi: 10.1007/s00572-018-0847-7. Epub 2018 Jun 24. Mycorrhiza. 2018. PMID: 29938366

5

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.

Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Gobbetti M, Rizzello CG, Pontonio E. Palla M, et al. Int J Food Microbiol. 2019 Aug 2;302:59-68. doi: 10.1016/j.ijfoodmicro.2018.08.004. Epub 2018 Aug 6. Int J Food Microbiol. 2019. PMID: 30115373 Free article.

6

Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish.

Osimani A, Ferrocino I, Agnolucci M, Cocolin L, Giovannetti M, Cristani C, Palla M, Milanović V, Roncolini A, Sabbatini R, Garofalo C, Clementi F, Cardinali F, Petruzzelli A, Gabucci C, Tonucci F, Aquilanti L. Osimani A, et al. Among authors: palla m. Food Microbiol. 2019 Sep;82:560-572. doi: 10.1016/j.fm.2019.03.027. Epub 2019 Apr 2. Food Microbiol. 2019. PMID: 31027819 Free article.

7

Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches.

Agnolucci M, Palla M, Cristani C, Cavallo N, Giovannetti M, De Angelis M, Gobbetti M, Minervini F. Agnolucci M, et al. Among authors: palla m. Front Microbiol. 2019 Oct 31;10:2500. doi: 10.3389/fmicb.2019.02500. eCollection 2019. Front Microbiol. 2019. PMID: 31736925 Free PMC article.

8

Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind.

Agnolucci M, Daghio M, Mannelli F, Secci G, Cristani C, Palla M, Giannerini F, Giovannetti M, Buccioni A. Agnolucci M, et al. Among authors: palla m. Food Microbiol. 2020 Dec;92:103598. doi: 10.1016/j.fm.2020.103598. Epub 2020 Jul 21. Food Microbiol. 2020. PMID: 32950139

9

Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs.

Palla M, Conte G, Grassi A, Esin S, Serra A, Mele M, Giovannetti M, Agnolucci M. Palla M, et al. Foods. 2021 Sep 3;10(9):2087. doi: 10.3390/foods10092087. Foods. 2021. PMID: 34574197 Free PMC article.

10

Mycorrhizal Symbionts and Associated Bacteria: Potent Allies to Improve Plant Phosphorus Availability and Food Security.

Sbrana C, Agnolucci M, Avio L, Giovannini L, Palla M, Turrini A, Giovannetti M. Sbrana C, et al. Among authors: palla m. Front Microbiol. 2022 Jan 10;12:797381. doi: 10.3389/fmicb.2021.797381. eCollection 2021. Front Microbiol. 2022. PMID: 35082769 Free PMC article. No abstract available.

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