Moschetti, G.

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

Settanni, L., & Moschetti, G. (2010) · Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 456

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk

Villani, F., Aponte, M., Blaiotta, G., Mauriello, G., Pepe, O., & Moschetti, G. (2001) · Journal of Applied Microbiology

Probiotics and Fermented FoodsAntimicrobial Peptides and Activities

Cited by 115

Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA

Villani, F., Moschetti, G., Blaiotta, G., & Coppola, S. (1997) · Journal of Applied Microbiology

Probiotics and Fermented FoodsGenomics and Phylogenetic Studies

Cited by 65