Corsetti, Aldo

Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., & Gobbetti, M. (2000) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 654

Application of bacteriocins in vegetable food biopreservation

Settanni, L., & Corsetti, A. (2008) · International Journal of Food Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 441

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. (2002) · Critical Reviews in Food Science and Nutrition

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 344

Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods

Prete, R., Alam, M. K., Perpetuini, G., Perla, C., Pittia, P., & Corsetti, A. (2021) · Foods

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 194

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, M. R., & Gobbetti, M. (2001) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsReproductive tract infections research

Cited by 192

Beneficial Bile Acid Metabolism from Lactobacillus plantarum of Food Origin

Prete, R., Long, S. L., Gallardo, A. L., Gahan, C. G., Corsetti, A., & Joyce, S. A. (2020) · Scientific Reports

Probiotics and Fermented FoodsGut microbiota and health

Cited by 165

Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs

Schwab, C., Mastrangelo, M., Corsetti, A., & Gänzle, M. (2008) · Cereal Chemistry

Microbial Metabolites in Food BiotechnologyProbiotics and Fermented Foods

Cited by 135

In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation

Settanni, L., Massitti, O., Van Sinderen, D., & Corsetti, A. (2005) · Journal of Applied Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 70

Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation

Hammami, R., Fliss, I., & Corsetti, A. (2019) · Frontiers in Microbiology

Probiotics and Fermented FoodsListeria monocytogenes in Food Safety

Cited by 41