| Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B P Lavermicocca, F Valerio, A Evidente, S Lazzaroni, A Corsetti, ... Applied and environmental microbiology 66 (9), 4084-4090, 2000 | 910 | 2000 |
| Lactobacilli in sourdough fermentation A Corsetti, L Settanni Food research international 40 (5), 539-558, 2007 | 756 | 2007 |
| Application of bacteriocins in vegetable food biopreservation L Settanni, A Corsetti International journal of food microbiology 121 (2), 123-138, 2008 | 621 | 2008 |
| Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling A Corsetti, M Gobbetti, B De Marco, F Balestrieri, F Paoletti, L Russi, ... Journal of agricultural and food chemistry 48 (7), 3044-3051, 2000 | 572 | 2000 |
| Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1 A Corsetti, M Gobbetti, J Rossi, P Damiani Applied microbiology and biotechnology 50, 253-256, 1998 | 512 | 1998 |
| Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing M Gobbetti, L Stepaniak, M De Angelis, A Corsetti, R Di Cagno Critical reviews in food science and nutrition 42 (3), 223-239, 2002 | 486 | 2002 |
| Biochemistry and physiology of sourdough lactic acid bacteria M Gobbetti, M De Angelis, A Corsetti, R Di Cagno Trends in Food Science & Technology 16 (1-3), 57-69, 2005 | 485 | 2005 |
| Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy A Corsetti, P Lavermicocca, M Morea, F Baruzzi, N Tosti, M Gobbetti International journal of food microbiology 64 (1-2), 95-104, 2001 | 337 | 2001 |
| Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses M De Angelis, A Corsetti, N Tosti, J Rossi, MR Corbo, M Gobbetti Applied and Environmental Microbiology 67 (5), 2011-2020, 2001 | 259 | 2001 |
| The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates M Gobbetti, A Corsetti, J Rossi Applied Microbiology and Biotechnology 41, 456-460, 1994 | 255 | 1994 |
| Lactobacillus sanfranciscoa key sourdough lactic acid bacterium: a review M Gobbetti, A Corsetti Food Microbiology 14 (2), 175-187, 1997 | 252 | 1997 |
| Interactions between yeasts and bacteria in the smear surface-ripened cheeses A Corsetti, J Rossi, M Gobbetti International journal of food microbiology 69 (1-2), 1-10, 2001 | 230 | 2001 |
| The use of multiplex PCR to detect and differentiate food-and beverage-associated microorganisms: a review L Settanni, A Corsetti Journal of microbiological methods 69 (1), 1-22, 2007 | 225 | 2007 |
| Production of Crescenza cheese by incorporation of bifidobacteria M Gobbetti, A Corsetti, E Smacchi, A Zocchetti, M De Angelis Journal of Dairy Science 81 (1), 37-47, 1998 | 217 | 1998 |
| Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum R Di Cagno, M De Angelis, A Limitone, F Minervini, P Carnevali, ... Journal of Agricultural and Food chemistry 54 (26), 9873-9881, 2006 | 204 | 2006 |
| The sourdough microflora. Characterization of hetero-and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced P Damiani, M Gobbetti, L Cossignani, A Corsetti, MS Simonetti, J Rossi LWT-food science and technology 29 (1-2), 63-70, 1996 | 204 | 1996 |
| Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey M Albenzio, MR Corbo, SU Rehman, PF Fox, M De Angelis, A Corsetti, ... International Journal of Food Microbiology 67 (1-2), 35-48, 2001 | 199 | 2001 |
| The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids M Gobbetti, A Corsetti, J Rossi World Journal of Microbiology and Biotechnology 10, 275-279, 1994 | 193 | 1994 |
| Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses R Di Cagno, J Banks, L Sheehan, PF Fox, EY Brechany, A Corsetti, ... International Dairy Journal 13 (12), 961-972, 2003 | 187 | 2003 |
| Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking M Gobbetti, MS Simonetti, A Corsetti, F Santinelli, J Rossi, P Damiani Food Microbiology 12, 497-507, 1995 | 184 | 1995 |
