Application of bacteriocins in vegetable food biopreservationSETTANNI, Luca; CORSETTI, Aldo.International journal of food microbiology. 2008, Vol 121, Num 2, pp 123-138, issn 0168-1605, 16 p.Article

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefitsSETTANNI, Luca; MOSCHETTI, Giancarlo.Food microbiology. 2010, Vol 27, Num 6, pp 691-697, issn 0740-0020, 7 p.Article

Lactobacilli in sourdough fermentationCORSETTI, Aldo; SETTANNI, Luca.Food research international. 2007, Vol 40, Num 5, pp 539-558, issn 0963-9969, 20 p.Article

New trends in technology and identity of traditional dairy and fermented meat production processesSETTANNI, Luca; MOSCHETTI, Giancarlo.Trends in food science & technology (Regular ed.). 2014, Vol 37, Num 1, pp 51-58, issn 0924-2244, 8 p.Article

Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milkFRANCIOSI, Elena; SETTANNI, Luca; CAVAZZA, Agostino et al.International dairy journal. 2009, Vol 19, Num 1, pp 3-11, issn 0958-6946, 9 p.Article

The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strainsSETTANNI, Luca; VALMORRI, Sara; SUZZI, Giovanna et al.Food microbiology. 2008, Vol 25, Num 5, pp 722-728, issn 0740-0020, 7 p.Article

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentationsCORSETTI, Aldo; SETTANNI, Luca; VALMORRI, Sara et al.Food microbiology. 2007, Vol 24, Num 6, pp 592-600, issn 0740-0020, 9 p.Article

Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteriaSETTANNI, Luca; MICELI, Alessandro; FRANCESCA, Nicola et al.International journal of food microbiology. 2013, Vol 160, Num 3, pp 344-352, issn 0168-1605, 9 p.Article

Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strainsSETTANNI, Luca; SANNINO, Ciro; FRANCESCA, Nicola et al.Journal of bioscience and bioengineering. 2012, Vol 114, Num 6, pp 606-614, issn 1389-1723, 9 p.Article

Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus speciesSETTANNI, Luca; VALMORRI, Sara; VAN SINDEREN, Douwe et al.Applied and environmental microbiology (Print). 2006, Vol 72, Num 5, pp 3793-3796, issn 0099-2240, 4 p.Article

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheeseTODARO, Massimo; FRANCESCA, Nicola; REALE, Stefano et al.European food research & technology (Print). 2011, Vol 233, Num 6, pp 931-940, issn 1438-2377, 10 p.Article

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough productionSETTANNI, Luca; VENTIMIGLIA, Giusi; ALFONZO, Antonio et al.Food research international. 2013, Vol 54, Num 2, pp 1569-1578, issn 0963-9969, 10 p.Article

Evolution of fermenting microbiota in tarhana produced under controlled technological conditionsSETTANNI, Luca; TANGULER, Hasan; MOSCHETTI, Giancarlo et al.Food microbiology. 2011, Vol 28, Num 7, pp 1367-1373, issn 0740-0020, 7 p.Article

Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production areaFRANCESCA, Nicola; SETTANNI, Luca; SANNINO, Ciro et al.Annals of microbiology. 2011, Vol 61, Num 1, pp 79-84, issn 1590-4261, 6 p.Conference Paper

Lactobacillus rossii sp. nov., isolated from wheat sourdoughCORSETTI, Aldo; SETTANNI, Luca; VAN SINDEREN, Douwe et al.International journal of systematic and evolutionary microbiology (Print). 2005, Vol 55, pp 35-40, issn 1466-5026, 6 p., 1Article

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wineSANNINO, Ciro; FRANCESCA, Nicola; CORONA, Onofrio et al.Journal of bioscience and bioengineering. 2013, Vol 116, Num 3, pp 347-356, issn 1389-1723, 10 p.Article

The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino) : A pilot-scale applicationSERVILI, Maurizio; SETTANNI, Luca; VENEZIANI, Gianluca et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 11, pp 3869-3875, issn 0021-8561, 7 p.Article

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strainsSETTANNI, Luca; GUARCELLO, Rosa; GAGLIO, Raimondo et al.Food control. 2014, Vol 35, Num 1, pp 311-322, issn 0956-7135, 12 p.Article

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheeseGAGLIO, Raimondo; SCATASSA, Maria Luisa; CRUCIATA, Margherita et al.International journal of food microbiology. 2014, Vol 177, pp 37-48, issn 0168-1605, 12 p.Article

Diversity and technological potential of lactic acid bacteria of wheat floursALFONZO, Antonio; VENTIMIGLIA, Giusi; CORONA, Onofrio et al.Food microbiology. 2013, Vol 36, Num 2, pp 343-354, issn 0740-0020, 12 p.Article