Franciosi E - Search Results

1

Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese.

Busetta G, Garofalo G, Barbera M, Di Trana A, Claps S, Lovallo C, Franciosi E, Gaglio R, Settanni L. Busetta G, et al. Among authors: franciosi e. Food Res Int. 2023 Jul;169:112926. doi: 10.1016/j.foodres.2023.112926. Epub 2023 May 3. Food Res Int. 2023. PMID: 37254352 Free article.

2

A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening.

Franciosi E, Settanni L, Carlin S, Cavazza A, Poznanski E. Franciosi E, et al. J Dairy Sci. 2008 Aug;91(8):2981-91. doi: 10.3168/jds.2007-0764. J Dairy Sci. 2008. PMID: 18650274 Free article.

3

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E. Settanni L, et al. Among authors: franciosi e. Food Microbiol. 2011 Aug;28(5):883-90. doi: 10.1016/j.fm.2010.12.003. Epub 2010 Dec 13. Food Microbiol. 2011. PMID: 21569930 Free article.

4

The spatial distribution of bacteria in Grana-cheese during ripening.

Monfredini L, Settanni L, Poznanski E, Cavazza A, Franciosi E. Monfredini L, et al. Among authors: franciosi e. Syst Appl Microbiol. 2012 Feb;35(1):54-63. doi: 10.1016/j.syapm.2011.07.002. Epub 2011 Sep 22. Syst Appl Microbiol. 2012. PMID: 21943677

5

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.

Carafa I, Nardin T, Larcher R, Viola R, Tuohy K, Franciosi E. Carafa I, et al. Among authors: franciosi e. Food Microbiol. 2015 Jun;48:123-32. doi: 10.1016/j.fm.2014.12.003. Epub 2014 Dec 18. Food Microbiol. 2015. PMID: 25791000

6

Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.

Guzzon R, Carafa I, Tuohy K, Cervantes G, Vernetti L, Barmaz A, Larcher R, Franciosi E. Guzzon R, et al. Among authors: franciosi e. Food Microbiol. 2017 Apr;62:160-168. doi: 10.1016/j.fm.2016.10.018. Epub 2016 Oct 10. Food Microbiol. 2017. PMID: 27889144

7

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.

Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L. Alfonzo A, et al. Among authors: franciosi e. Food Microbiol. 2017 Apr;62:256-269. doi: 10.1016/j.fm.2016.10.014. Epub 2016 Oct 11. Food Microbiol. 2017. PMID: 27889157 Free article.

8

Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese.

Cardinali F, Osimani A, Taccari M, Milanović V, Garofalo C, Clementi F, Polverigiani S, Zitti S, Raffaelli N, Mozzon M, Foligni R, Franciosi E, Tuohy K, Aquilanti L. Cardinali F, et al. Among authors: franciosi e. Int J Food Microbiol. 2017 Aug 16;255:7-16. doi: 10.1016/j.ijfoodmicro.2017.05.018. Epub 2017 May 22. Int J Food Microbiol. 2017. PMID: 28558331

9

Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.

Carafa I, Stocco G, Franceschi P, Summer A, Tuohy KM, Bittante G, Franciosi E. Carafa I, et al. Among authors: franciosi e. Food Res Int. 2019 Jan;115:209-218. doi: 10.1016/j.foodres.2018.08.069. Epub 2018 Aug 25. Food Res Int. 2019. PMID: 30599933

10

Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.

Gaglio R, Todaro M, Scatassa ML, Franciosi E, Corona O, Mancuso I, Di Gerlando R, Cardamone C, Settanni L. Gaglio R, et al. Among authors: franciosi e. Int J Food Microbiol. 2019 Oct 16;307:108277. doi: 10.1016/j.ijfoodmicro.2019.108277. Epub 2019 Jul 29. Int J Food Microbiol. 2019. PMID: 31404779

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