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GIANCARLO MOSCHETTI

Curriculum e ricerca

Insegnamenti

Anno accademico Codice della materia Nome della materia CFU Corso di studi
2023/2024 21242 CONTAMINANTI MICROBICI DEGLI ALIMENTI C.I. 9 IMPRENDITORIALITA' E QUALITA' PER IL SISTEMA AGROALIMENTARE
2023/2024 87211 CONTROLLO MICROBIOLOGICO DEGLI ALIMENTI (MODULO) 6 IMPRENDITORIALITA' E QUALITA' PER IL SISTEMA AGROALIMENTARE
2023/2024 18710 MICROBIOLOGIA AGRO-ALIMENTARE 7 SCIENZE E TECNOLOGIE AGRARIE

Pubblicazioni

Data Titolo Tipologia Scheda
2024 The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process Articolo in rivista Vai
2024 Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols Articolo in rivista Vai
2024 Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method Articolo in rivista Vai
2024 Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma Articolo in rivista Vai
2023 Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts Articolo in rivista Vai
2023 Wooden shelves: an ancient tool for sustainable cheese ripening in future Abstract in atti di convegno pubblicato in volume Vai
2023 Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain Articolo in rivista Vai
2023 Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin Articolo in rivista Vai
2023 A novel microbiological approach to impact the aromatic composition of sour loquat beer Articolo in rivista Vai
2023 Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives Articolo in rivista Vai
2023 Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. Abstract in atti di convegno pubblicato in volume Vai
2023 Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives Articolo in rivista Vai
2022 Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level Articolo in rivista Vai
2022 Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health Articolo in rivista Vai
2022 Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer Abstract in atti di convegno pubblicato in volume Vai
2022 Application of hydrogen peroxide to improve the microbiological stability of food ice produced in industrial facilities Articolo in rivista Vai
2022 Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products Articolo in rivista Vai
2022 Interactions between Bacillus amyloliquefaciens AG1 and Aspergillus spp. contaminating food and feedstuffs Articolo in rivista Vai
2022 Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese Articolo in rivista Vai
2022 Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese Articolo in rivista Vai
2022 Microbiological and physicochemical profile of sugar added ewe’s Ricotta during storage Articolo in rivista Vai
2022 Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese Articolo in rivista Vai
2022 Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily Articolo in rivista Vai
2022 Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer Articolo in rivista Vai
2022 Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage Articolo in rivista Vai
2021 Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines Articolo in rivista Vai
2021 Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition Articolo in rivista Vai
2021 Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level Articolo in rivista Vai
2021 Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation Articolo in rivista Vai
2021 The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese Articolo in rivista Vai
2021 Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines Articolo in rivista Vai
2021 Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production Articolo in rivista Vai
2020 Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads Articolo in rivista Vai
2020 Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols Articolo in rivista Vai
2020 Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder Articolo in rivista Vai
2020 Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains Articolo in rivista Vai
2020 Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system Articolo in rivista Vai
2020 Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety Articolo in rivista Vai
2020 Microbial dynamics in durum wheat kernels during aging Articolo in rivista Vai
2019 Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations Articolo in rivista Vai
2019 Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts Abstract in atti di convegno pubblicato in volume Vai
2019 Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione Articolo in rivista Vai
2019 Valorisation of Dairy Wastes Through Kefir Grain Production Articolo in rivista Vai
2019 L’idromele e lo spiritu ré fascitrari, l’uso antico del miele fermentato Articolo in rivista Vai
2019 Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy Articolo in rivista Vai
2019 Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form Articolo in rivista Vai
2019 Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads Articolo in rivista Vai
2019 Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy Articolo in rivista Vai
2019 Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine Abstract in atti di convegno pubblicato in volume Vai
2019 Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica Articolo in rivista Vai
2019 Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder Abstract in atti di convegno pubblicato in volume Vai
2019 Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder Abstract in atti di convegno pubblicato in volume Vai
2019 Microbiological characteristics of compost produced from dairy and wine by-products Abstract in atti di convegno pubblicato in volume Vai
2019 Microbiological profile and bioactive properties of insect powders used in food and feed formulations Articolo in rivista Vai
2019 Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums Articolo in rivista Vai
2018 Yeasts and moulds contaminants of food ice cubes and their survival in different drinks Articolo in rivista Vai
2018 Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production Articolo in rivista Vai
2018 Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes Articolo in rivista Vai
2018 Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production Articolo in rivista Vai
2018 Survey of antibiotic resistance of Pseudomonas isolated from fresh cut red chicory (Cichorium intybus L., Asteraceae) Articolo in rivista Vai
2018 Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità eedings Vai
2018 La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi eedings Vai
2018 Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina Articolo in rivista Vai
2018 Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) Articolo in rivista Vai
2018 Biodiversità genetica e fisiologica, potenziale alterativo, di una popolazione di B. bruxellensis isolata da vini italiani eedings Vai
2018 Utilizzo della tecnica F.I.S.H. (Fluorescence In Situ Hybridization) per la localizzazione di batteri endogeni nel lievito Issatchenkia Terricola eedings Vai
2018 Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines Articolo in rivista Vai
2017 Effects of irrigation treatments on the quality of table olives produced with the Greek-style process Articolo in rivista Vai
2017 Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives Articolo in rivista Vai
2017 Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation Articolo in rivista Vai
2017 Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) Articolo in rivista Vai
2017 In situ polymerization of soil organic matter by oxidative biomimetic catalysis. Articolo in rivista Vai
2017 Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making Poster pubblicato in rivista Vai
2017 Microorganisms of food ice cubes and their transfer to drinks eedings Vai
2017 Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks Articolo in rivista Vai
2017 Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems Articolo in rivista Vai
2017 Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity Articolo in rivista Vai
2017 Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies Articolo in rivista Vai
2016 Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation Articolo in rivista Vai
2016 Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines Articolo in rivista Vai
2016 Characterization of kefir-like beverages produced from vegetable juices Articolo in rivista Vai
2016 Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives Articolo in rivista Vai
2016 The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine Articolo in rivista Vai
2016 Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms Articolo in rivista Vai
2016 Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses Articolo in rivista Vai
2016 Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production Articolo in rivista Vai
2016 Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking Articolo in rivista Vai
2016 Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields Articolo in rivista Vai
2016 Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms Articolo in rivista Vai
2016 Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin Articolo in rivista Vai
2016 Changes in soil mineral N content and abundances of bacterial communities involved in N reactions under laboratory conditions as predictors of soil N availability to maize under field conditions. Articolo in rivista Vai
2016 Detection of Bacterial Endophytes in Vitis vinifera L. and Antibiotic Activity against Grapevine Fungal Pathogens Capitolo o Saggio Vai
2016 Antilisterial effect of citrus essential oils and their performance inedible film formulations Articolo in rivista Vai
2015 Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation Articolo in rivista Vai
2015 A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses Articolo in rivista Vai
2015 Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus Articolo in rivista Vai
2015 Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses Articolo in rivista Vai
2015 The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta Articolo in rivista Vai
2015 Hygienic characteristics of radishes grown in soil contaminated with Stenotrophomonas maltophilia Articolo in rivista Vai
2015 The migratory birds: novel ecological niche of fungal diversity? eedings Vai
2015 An innovative method to produce green table olives based on "pied de cuve" technology Articolo in rivista Vai
2014 PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK eedings Vai
2014 Seasonal variations of antimicrobial activity and chemical composition of essential oils extracted from three Citrus limon L. Burm. cultivars Articolo in rivista Vai
2014 APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE eedings Vai
2014 New trends in technology and identity of traditional dairy and fermented meat production processes Articolo in rivista Vai
2014 Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains Articolo in rivista Vai
2014 Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese Articolo in rivista Vai
2014 Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. Articolo in rivista Vai
2014 Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production Articolo in rivista Vai
2014 Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method” Articolo in rivista Vai
2014 Attività antifungina e composizione chimica di oli essenziali estratti da agrumi coltivati in Sicilia. eedings Vai
2014 Cultivable microorganisms associated with honeys of different geographical and botanical origin Articolo in rivista Vai
2014 The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa Articolo in rivista Vai
2014 Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration Articolo in rivista Vai
2014 Yeasts vectored by migratory birds collected in the Mediterranean island of Ustica and description of Phaffomyces usticensis f.a. sp. nov., a new species related to the cactus ecoclade. Articolo in rivista Vai
2014 In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. Articolo in rivista Vai
2014 Animal rennets as sources of dairy lactic acid bacteria Articolo in rivista Vai
2014 Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese eedings Vai
2013 Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi eedings Vai
2013 Il vino e la fermentazione alcolica Capitolo o Saggio Vai
2013 Microbial interactions in food model systems: In situ antilisterial activity of mundticin KS producing strains eedings Vai
2013 Effetto antimicrobico della componente volatile dell’olio essenziale di mandarino. eedings Vai
2013 CARATTERIZZAZIONE DEL PROFILO AROMATICO E PROVE PRELIMINARI DI INIBIZIONE MICROBICA PER L’OLIO ESSENZIALE ESTRATTO DALLE BUCCE DI CITRUS RETICULATA cv. “TARDIVO DI CIACULLI” eedings Vai
2013 An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production Articolo in rivista Vai
2013 Influence of pasteurization temperature on flesh firmness of table olives cv. Nocellara del Belice eedings Vai
2013 Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine. Articolo in rivista Vai
2013 Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi" Articolo in rivista Vai
2013 Filamentous Fungi transported by birds during migration across the mediterranean Sea. Articolo in rivista Vai
2013 Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria Articolo in rivista Vai
2013 I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie Monografia Vai
2013 Metabolomic by 1H NMR Spectroscopy Differentiates “Fiano Di Avellino” White Wines Obtained with Different Yeast Strains Articolo in rivista Vai
2013 Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. Articolo in rivista Vai
2013 Seasonal variations of antimicrobial activity and chemical composition of Citrus limon L. Burm. spp. essential oils eedings Vai
2013 Diversity and technological potential of lactic acid bacteria of wheat flours Articolo in rivista Vai
2013 Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese eedings Vai
2012 Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Articolo in rivista Vai
2012 Salvaguardia della tradizione casearia: indagine microbiologica sulla lavorazione tradizionale del Caciocavallo Palermitano Articolo in rivista Vai
2012 Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens Articolo in rivista Vai
2012 Response to salinity stress of Rhizobium leguminosarum bv. viciae strains in the presence of different legume host plants Articolo in rivista Vai
2012 Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese Articolo in rivista Vai
2012 Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes Articolo in rivista Vai
2012 Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains Articolo in rivista Vai
2012 A simple and rapid DNA extraction method from leaves of grapevine suitable for polymerase chain reaction analysis. Articolo in rivista Vai
2012 Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese Articolo in rivista Vai
2012 Elementi di Microbiologia del suolo Capitolo o Saggio Vai
2012 Dissemination of wine-related yeasts by migratory birds. Articolo in rivista Vai
2012 Impact of innovative agricultural practices of carbon sequestration on soil microbial community. In: Carbon sequestration in agricultural soils: a multidisciplinary approach to innovative methods Capitolo o Saggio Vai
2012 Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily Articolo in rivista Vai
2011 Effetti della tecnologia tradizionale di caseificazione sulle caratteristiche microbiologiche e organolettiche del Caciocavallo Palermitano eedings Vai
2011 Evolution of fermenting microbiota in tarhana produced under controlled technological conditions Articolo in rivista Vai
2011 Microbiological characteristics of traditional Caciocavallo Palermitano cheese making eedings Vai
2011 Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. Articolo in rivista Vai
2011 Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane Articolo in rivista Vai
2011 Study of green Sicilian Table Olive Fermentation Through Microbiological, Chemical, Hs-Spme and Sensory analyses eedings Vai
2011 Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil Articolo in rivista Vai
2011 Indagine preliminare sull’attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane Articolo in rivista Vai
2011 Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani eedings Vai
2011 Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in Italy. Articolo in rivista Vai
2010 Dinamiche microbiche durante le fermentazioni delle olive da tavola siciliane eedings Vai
2010 Biodiversity of Sourdough Lactic Acid Bacteria. Capitolo o Saggio Vai
2010 Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. Articolo in rivista Vai
2010 Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches Articolo in rivista Vai
2010 Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses Articolo in rivista Vai
2010 NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes Articolo in rivista Vai
2010 An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis eedings Vai
2010 Non starter lactic acid bacteria used to improve cheese quality and provide health benefits Articolo in rivista Vai
2010 Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese eedings Vai
2010 Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? Articolo in rivista Vai
2010 Response of Soil Microbial Communities to Iron-Porphyrin Catalytic Amendments. eedings Vai
2010 Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation Articolo in rivista Vai
2009 Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin eedings Vai
2009 Investigation of yeast community of “Grillo” grapes and musts from Marsala wine production area. Abstract in rivista Vai
2009 Dinamiche microbiche durante le fermentazioni delle olive da tavola siciliane eedings Vai
2009 Le comunità blastomicetiche del vitigno autoctono Rovello bianco (Campania) e loro utilizzo in vinificazioni commerciali Articolo in rivista Vai
2009 Contaminanti chimici e microbiologici nel tonno Articolo in rivista Vai
2009 Indagini preliminari su bacilli sporigeni associati ad adulti di Punteruolo rosso e loro possibili impieghi in lotta biologica. Capitolo o Saggio Vai
2009 Rovello bianco, caratterizzazione di un vitigno autoctono campano. Articolo in rivista Vai
2009 Effect of iron-porphyrin treatment on soil microbial communities Abstract in rivista Vai
2009 Effects of indole-3-acetic acid on Sinorhizobium meliloti survival and on symbiotic nitrogen fixation and stem dry weight production. Articolo in rivista Vai
2009 Antagonistic activity of Bacillus subtilis strain AG1 against fungal microorganisms associated with Vitis vinifera. eedings Vai
2009 Ecology and technological capability of lactic acid bacteria associated with Grillo grapevine used as base wine for Marsala production. eedings Vai
2009 Microbial dynamics during green Sicilian table olive fermentations Abstract in rivista Vai
2009 Potential exploitation of lysozyme in the winemaking of Sicilian wines from “organic grapes” Abstract in rivista Vai
2009 Dissemination of oenological yeasts through bird migration in Sicily. eedings Vai
2009 Development of in vitro screening of EPS producing LAB for cereal based products Abstract in rivista Vai
2009 Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa Articolo in rivista Vai
2009 Antagonism of Bacillus subtilis strain AG1 against vine wood fungal pathogens Articolo in rivista Vai
2008 Fruit quality evolution of different olive table cultivars during fermentation. eedings Vai
2008 "In vitro" antagonism of a grapevine endophytic bacillus subtilis strain towards "esca" fungi eedings Vai
2008 Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? eedings Vai
2008 Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliane monitorata attraverso l’analisi dell’ITS rDNA. eedings Vai
2008 Studio sulla relazione tra la resistenza alla kanamicina ed il gene “Putative aminoglycoside 3’-phosphotranferase (PAPH) in Sinorhizobium meliloti ceppo 1021 eedings Vai
2008 Le associazioni tra microrganismi Capitolo o Saggio Vai
2008 Antagonism of the endophytic Bacillus subtilis strain AG1 to fungal pathogens that cause tracheomycotic deterioration of wine wood eedings Vai
2008 Detection of endophytic bacteria in leaves of Vitis vinifera by using fluorescence in situ hybridization eedings Vai
2008 Introduction of a novel pathway for IAA biosynthesis to rhizobia alters vech root nodule developmt Articolo in rivista Vai
2008 Effect of agricultural practices on soil microbial communities eedings Vai
2008 Evoluzione della microflora durante il processo fermentativo “Sivigliano” di olive da tavola “Nocellara del Belice”. eedings Vai
2008 Soil solarization with biodegradabile materials and its impact on soil microbial communities. Articolo in rivista Vai
2008 Fungal and bacterial endophytes in Olea europaea. eedings Vai
2007 Evolution of Yeast population durino the manufacturing of table olives from different sicilian cultivars monitored through rDNA its analysis. eedings Vai
2007 Detection of endophytic bacteria in leaves of Vitis vinifera by using fluorescent in situ hybridization (FISH. eedings Vai
2007 Failed inoculation af a salt-resistant strain of Rhizobium leguminosarum bv. viciae in artificial salt soils eedings Vai
2007 Biotyping of Saccharomyces cerevisiae strains isolated from “Moscato of Saracena”, a southern Italy passito-wine (Calabria Region). eedings Vai
2007 "In vitro" antagonism of a grapevine endophytic Bacillus subtilis strain towards "esca" fungi. eedings Vai
2007 Influence of agricultural practices on organic matter mineralization mediated by soil microbial communities eedings Vai
2007 Genetic diversity of a natural population of Rhizoboim leguminosarum bv. Viciae nodulating plants of Vicia faba in the vesuvian area Articolo in rivista Vai
2007 Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation. eedings Vai
2007 Fennel waste-based films suitable for protecting cultivations Articolo in rivista Vai
2007 Preliminare caratterizzazione di ceppi di Saccharomyces Cerevisiae isolati da campioni di Moscato Di Saracena (Calabria). eedings Vai
2006 Dati preliminari sulla caratterizzazione di un mutante di Sinorhizobium meliloti 1021 Kanamicina resistente e sale sensibile. eedings Vai
2006 Distribuzione spaziale e temporale in campo di una popolazione naturale di Rhizobium leguminosarum bv. viciae nell’area vesuviana. eedings Vai
2006 Influenza di batteri alofili estremi nella lavorazione tradizionale di alici salate. eedings Vai
2006 Characterization of halophilic Archea isolated from different hypersaline ecosystems Articolo in rivista Vai
2006 Yeast dynamics during a spontaneous white wine fermentation. eedings Vai
2006 Migration patterns and fat reserves of Curlew Sandpipers Calidris ferruginea at a stopover site in southern Italy Articolo in rivista Vai
2006 Isolamento e caratterizzazione di lieviti autoctoni per la valorizzazione di vini tipici campani. eedings Vai
2006 Azotofissatori liberi e oligonitrofili da suoli sottoposti a pratiche agronomiche biologiche. eedings Vai
2006 I suoli: aspetti abiotici e biotici Capitolo o Saggio Vai
2006 Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area Articolo in rivista Vai
2006 Effetto della solarizzazione con film plastici biodegradabili sulla microflora del suolo. eedings Vai
2005 Use of transglutaminase to reticolate protein componente of hydrocolloid mulching films: preparation, characterization and biodegradability properties eedings Vai
2005 Valutazione dell’influenza di batteri alofili estremi nella lavorazione tradizionale di alici salate eedings Vai
2005 Escherichia coli verocitotossici in salsiccia fresca di maiale. eedings Vai
2005 Use of nodulation pattern, stress tolerance, nodC gene amplification, RAPD-PCR and RFLP-16S rDNA analysis to discriminate genotypes of Rhizobium leguminosarum biovar viciae Articolo in rivista Vai
2005 Archebatteri alofili estremi: ruolo potenziale nella trasformazione di prodotti ittici sotto sale. eedings Vai
2005 Evoluzione della microflora durante il compostaggio di sottoprodotti agro-alimentari. eedings Vai
2005 Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies. Abstract in rivista Vai
2005 Confronto tra tecniche di fertilizzazione in differenti ordinamenti colturali: effetti sulla microflora del suolo. eedings Vai
2004 Evaluation of proteolytic, lypolitic and decarboxylase activity of estremely halophilic bacteria occurring in ripening of salt anchovies. eedings Vai
2004 Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs. Articolo in rivista Vai
2004 PCR–DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese. Articolo in rivista Vai
2004 Diversity of Rhizobium leguminosarum biovar viciae strains nodulating wild and crop legumes in central-southern Italy. Articolo in rivista Vai