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Aldo Corsetti

This is a preview profile on BiomedExperts - the first literature-based scientific social network. It brings the right researchers together and allows them to collaborate online. Collexis and Dell provide the BiomedExperts network of +1.5 Million pre-calculated profiles free of charge to researchers worldwide.

Research Profile (preview)

Living Beings

Objects

Bread
Cheese

Physiology

Phenomena

Food Microbiology

Procedures

Chemicals & Drugs

Concepts & Ideas

Geographic Areas

Italy

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Network (preview)

Co-Publications
Name
14
Settanni, Luca
13
Gobbetti, Marco
7
De Angelis, Maria
7
Suzzi, Giovanna
6
Valmorri, Sara
5
van Sinderen, Douwe
5
Rossi, Jone
3
Paparella, Antonello
3
Lavermicocca, Paola
3
Di Cagno, Raffaella
3
Guerzoni, Maria Elisabetta
2
Felis, Giovanna
2
Fox, Patrick
2
Minervini, Fiorenza
2
Esposto, Sonia

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Publications

TOP 3
Serrazanetti Diana I; Guerzoni Maria Elisabetta; Corsetti Aldo; Vogel Rudi
Metabolic impact and potential exploitation of the stress reactions in lactobacilli.
Ndagijimana M; Chaves-López C; Corsetti A; Tofalo R; Sergi M; Paparella A; Guerzoni M E; Suzzi G
Growth and metabolites production by Penicillium brevicompactum in yoghurt.
Servili Maurizio; Minnocci Antonio; Veneziani Gianluca; Taticchi Agnese; Urbani Stefania; Esposto Sonia; Sebastiani Luca; Valmorri Sara; Corsetti Aldo
Compositional and tissue modifications induced by the natural fermentation process in table olives.

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All Publications

2009: Serrazanetti Diana I; Guerzoni Maria Elisabetta; Corsetti Aldo; Vogel Rudi
Metabolic impact and potential exploitation of the stress reactions in lactobacilli.
Food microbiology 2009;26(7):700-11.
2008: Ndagijimana M; Chaves-López C; Corsetti A; Tofalo R; Sergi M; Paparella A; Guerzoni M E; Suzzi G
Growth and metabolites production by Penicillium brevicompactum in yoghurt.
International journal of food microbiology 2008;127(3):276-83.
2008: Servili Maurizio; Minnocci Antonio; Veneziani Gianluca; Taticchi Agnese; Urbani Stefania; Esposto Sonia; Sebastiani Luca; Valmorri Sara; Corsetti Aldo
Compositional and tissue modifications induced by the natural fermentation process in table olives.
Journal of agricultural and food chemistry 2008;56(15):6389-96.
2008: Settanni Luca; Valmorri Sara; Suzzi Giovanna; Corsetti Aldo
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains.
Food microbiology 2008;25(5):722-8.
2008: Corsetti Aldo; Caldini Giovanna; Mastrangelo Mario; Trotta Francesca; Valmorri Sara; Cenci Giovanni
Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties.
International journal of food microbiology 2008;125(3):330-5.
2008: Settanni Luca; Corsetti Aldo
Application of bacteriocins in vegetable food biopreservation.
International journal of food microbiology 2008;121(2):123-38.
2007: Corsetti Aldo; Settanni Luca; Chaves López Clemencia; Felis Giovanna E; Mastrangelo Mario; Suzzi Giovanna
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours.
Systematic and applied microbiology 2007;30(7):561-71.
2007: Vannini Lucia; Ndagijimana Maurice; Saracino Pasquale; Vernocchi Pamela; Corsetti Aldo; Vallicelli Melania; Cappa Fabrizio; Cocconcelli Pier Sandro; Guerzoni Maria Elisabetta
New signaling molecules in some gram-positive and gram-negative bacteria.
International journal of food microbiology 2007;120(1-2):25-33.
2007: Di Cagno R; De Angelis M; Gallo G; Settanni L; Berloco M G; Siragusa S; Parente E; Corsetti A; Gobbetti Marco
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.
Journal of applied microbiology 2007;103(4):821-35.
2007: Corsetti Aldo; Settanni Luca; Valmorri Sara; Mastrangelo Mario; Suzzi Giovanna
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
Food microbiology 2007;24(6):592-600.
2007: Serio Annalisa; Paparella Antonello; Chaves-López Clemencia; Corsetti Aldo; Suzzi Giovanna
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects.
Journal of food protection 2007;70(7):1561-8.
2007: Settanni L; Corsetti A
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: a review.
Journal of microbiological methods 2007;69(1):1-22.
2006: Di Cagno Raffaella; De Angelis Maria; Limitone Antonio; Minervini Fabio; Carnevali Paola; Corsetti Aldo; Gaenzle Michael; Ciati Roberto; Gobbetti Marco
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
Journal of agricultural and food chemistry 2006;54(26):9873-81.
2006: Valmorri S; Settanni L; Suzzi G; Gardini F; Vernocchi P; Corsetti A
Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy).
Letters in applied microbiology 2006;43(3):343-9.
2006: Servili Maurizio; Settanni Luca; Veneziani Gianluca; Esposto Sonia; Massitti Ombretta; Taticchi Agnese; Urbani Stefania; Montedoro Gian Francesco; Corsetti Aldo
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.
Journal of agricultural and food chemistry 2006;54(11):3869-75.
2006: Settanni Luca; Valmorri Sara; van Sinderen Douwe; Suzzi Giovanna; Paparella Antonello; Corsetti Aldo
Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus species.
Applied and environmental microbiology 2006;72(5):3793-6.
2005: Settanni Luca; van Sinderen Douwe; Rossi Jone; Corsetti Aldo
Rapid differentiation and in situ detection of 16 sourdough lactobacillus species by multiplex PCR.
Applied and environmental microbiology 2005;71(6):3049-59.
2005: Corsetti Aldo; Settanni Luca; van Sinderen Douwe; Felis Giovanna E; Dellaglio Franco; Gobbetti Marco
Lactobacillus rossii sp. nov., isolated from wheat sourdough.
International journal of systematic and evolutionary microbiology 2005;55(Pt 1):35-40.
2005: Settanni L; Massitti O; Van Sinderen D; Corsetti A
In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation.
Journal of applied microbiology 2005;99(3):670-81.
2004: Corsetti A; Settanni L; Van Sinderen D
Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity.
Journal of applied microbiology 2004;96(3):521-34.
2003: Corsetti A; De Angelis M; Dellaglio F; Paparella A; Fox P F; Settanni L; Gobbetti M
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.
Journal of applied microbiology 2003;94(4):641-54.
2002: Gobbetti M; Stepaniak L; De Angelis M; Corsetti A; Di Cagno R
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing.
Critical reviews in food science and nutrition 2002;42(3):223-39.
2001: Corsetti A; Rossi J; Gobbetti M
Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
International journal of food microbiology 2001;69(1-2):1-10.
2001: Albenzio M; Corbo M R; Rehman S U; Fox P F; De Angelis M; Corsetti A; Sevi A; Gobbetti M
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
International journal of food microbiology 2001;67(1-2):35-48.
2001: De Angelis M; Corsetti A; Tosti N; Rossi J; Corbo M R; Gobbetti M
Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.
Applied and environmental microbiology 2001;67(5):2011-20.
2001: Corsetti A; Lavermicocca P; Morea M; Baruzzi F; Tosti N; Gobbetti M
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
International journal of food microbiology 2001;64(1-2):95-104.
2000: Lavermicocca P; Valerio F; Evidente A; Lazzaroni S; Corsetti A; Gobbetti M
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.
Applied and environmental microbiology 2000;66(9):4084-90.
2000: Corsetti A; Gobbetti M; De Marco B; Balestrieri F; Paoletti F; Russi L; Rossi J
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.
Journal of agricultural and food chemistry 2000;48(7):3044-51.
2000: Gobbetti M; Lavermicocca P; Minervini F; de Angelis M; Corsetti A
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid.
Journal of applied microbiology 2000;88(2):317-24.
1998: Corsetti A; Gobbetti M; Rossi J; Damiani P
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.
Applied microbiology and biotechnology 1998;50(2):253-6.

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