Giancarlo Moschetti - Search Results

Year	Number of Results
2002	1
2003	3
2004	1
2005	1
2006	1
2007	1
2008	1
2009	2
2010	3
2011	4
2012	5
2013	8
2014	5
2015	7
2016	9
2017	5
2018	3
2019	4
2020	6
2021	9
2022	7
2023	4
2024	2

1

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

Settanni L, Moschetti G. Settanni L, et al. Among authors: moschetti g. Food Microbiol. 2010 Sep;27(6):691-7. doi: 10.1016/j.fm.2010.05.023. Epub 2010 Jun 2. Food Microbiol. 2010. PMID: 20630311 Review.

2

Microbial dynamics in durum wheat kernels during aging.

Gaglio R, Cirlincione F, Di Miceli G, Franciosi E, Di Gerlando R, Francesca N, Settanni L, Moschetti G. Gaglio R, et al. Among authors: moschetti g. Int J Food Microbiol. 2020 Jul 2;324:108631. doi: 10.1016/j.ijfoodmicro.2020.108631. Epub 2020 Apr 13. Int J Food Microbiol. 2020. PMID: 32388172

3

Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation.

Gaglio R, Pescuma M, Madrid-Albarrán Y, Franciosi E, Moschetti G, Francesca N, Mozzi F, Settanni L. Gaglio R, et al. Among authors: moschetti g. Int J Food Microbiol. 2021 Sep 16;354:109248. doi: 10.1016/j.ijfoodmicro.2021.109248. Epub 2021 May 24. Int J Food Microbiol. 2021. PMID: 34059319

4

Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin.

Gaglio R, Tesoriere L, Maggio A, Viola E, Attanzio A, Frazzitta A, Badalamenti N, Bruno M, Franciosi E, Moschetti G, Sottile F, Settanni L, Francesca N. Gaglio R, et al. Among authors: moschetti g. Int J Food Microbiol. 2023 Jun 16;395:110194. doi: 10.1016/j.ijfoodmicro.2023.110194. Epub 2023 Mar 28. Int J Food Microbiol. 2023. PMID: 37004495 Free article.

5

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.

Busetta G, Ponte M, Barbera M, Alfonzo A, Ioppolo A, Maniaci G, Guarcello R, Francesca N, Palazzolo E, Bonanno A, Moschetti G, Settanni L, Gaglio R. Busetta G, et al. Among authors: moschetti g. Antioxidants (Basel). 2022 Oct 10;11(10):2004. doi: 10.3390/antiox11102004. Antioxidants (Basel). 2022. PMID: 36290727 Free PMC article.

6

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level.

Mannino G, Cirlincione F, Gaglio R, Franciosi E, Francesca N, Moschetti G, Asteggiano A, Medana C, Gentile C, Settanni L. Mannino G, et al. Among authors: moschetti g. Toxins (Basel). 2022 Apr 20;14(5):293. doi: 10.3390/toxins14050293. Toxins (Basel). 2022. PMID: 35622540 Free PMC article.

7

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.

Naselli V, Prestianni R, Badalamenti N, Matraxia M, Maggio A, Alfonzo A, Gaglio R, Vagnoli P, Settanni L, Bruno M, Moschetti G, Francesca N. Naselli V, et al. Among authors: moschetti g. Antioxidants (Basel). 2023 Feb 10;12(2):439. doi: 10.3390/antiox12020439. Antioxidants (Basel). 2023. PMID: 36829997 Free PMC article.

8

Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products.

Alfonzo A, Laudicina VA, Muscarella SM, Badalucco L, Moschetti G, Spanò GM, Francesca N. Alfonzo A, et al. Among authors: moschetti g. J Environ Manage. 2022 Feb 15;304:114194. doi: 10.1016/j.jenvman.2021.114194. Epub 2021 Dec 1. J Environ Manage. 2022. PMID: 34864414

9

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

Guzzon R, Larcher R, Guarcello R, Francesca N, Settanni L, Moschetti G. Guzzon R, et al. Among authors: moschetti g. Food Res Int. 2018 Mar;105:668-677. doi: 10.1016/j.foodres.2017.11.078. Epub 2017 Dec 1. Food Res Int. 2018. PMID: 29433261

10

Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer.

Pirrone A, Prestianni R, Naselli V, Todaro A, Farina V, Tinebra I, Raffaele G, Badalamenti N, Maggio A, Gaglio R, Settanni L, Bruno M, Moschetti G, Alfonzo A, Francesca N. Pirrone A, et al. Among authors: moschetti g. Int J Food Microbiol. 2022 Oct 16;379:109868. doi: 10.1016/j.ijfoodmicro.2022.109868. Epub 2022 Aug 2. Int J Food Microbiol. 2022. PMID: 35961159

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