Di Gerlando R - Search Results

1

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: di gerlando r, di miceli 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

2

Diversity and technological potential of lactic acid bacteria of wheat flours.

Alfonzo A, Ventimiglia G, Corona O, Di Gerlando R, Gaglio R, Francesca N, Moschetti G, Settanni L. Alfonzo A, et al. Among authors: di gerlando r. Food Microbiol. 2013 Dec;36(2):343-54. doi: 10.1016/j.fm.2013.07.003. Epub 2013 Jul 18. Food Microbiol. 2013. PMID: 24010616

3

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L. Gaglio R, et al. Among authors: di gerlando r. Int J Food Microbiol. 2014 May 2;177:37-48. doi: 10.1016/j.ijfoodmicro.2014.02.007. Epub 2014 Feb 20. Int J Food Microbiol. 2014. PMID: 24598514 Free article.

4

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.

Gaglio R, Cruciata M, Di Gerlando R, Scatassa ML, Cardamone C, Mancuso I, Sardina MT, Moschetti G, Portolano B, Settanni L. Gaglio R, et al. Among authors: di gerlando r. Appl Environ Microbiol. 2015 Nov 6;82(2):585-95. doi: 10.1128/AEM.02868-15. Print 2016 Jan 15. Appl Environ Microbiol. 2015. PMID: 26546430 Free PMC article.

5

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: di gerlando r. 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.

6

Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks.

Gaglio R, Francesca N, Di Gerlando R, Mahony J, De Martino S, Stucchi C, Moschetti G, Settanni L. Gaglio R, et al. Among authors: di gerlando r. Food Microbiol. 2017 Oct;67:17-22. doi: 10.1016/j.fm.2017.04.020. Epub 2017 May 29. Food Microbiol. 2017. PMID: 28648289

7

Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.

Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G. Gaglio R, et al. Among authors: di gerlando r. Int J Food Microbiol. 2017 Nov 16;261:62-72. doi: 10.1016/j.ijfoodmicro.2017.09.004. Epub 2017 Sep 11. Int J Food Microbiol. 2017. PMID: 28992516

8

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes.

Alfonzo A, Gaglio R, Miceli A, Francesca N, Di Gerlando R, Moschetti G, Settanni L. Alfonzo A, et al. Among authors: di gerlando r. Food Microbiol. 2018 Aug;73:298-304. doi: 10.1016/j.fm.2018.02.008. Epub 2018 Feb 8. Food Microbiol. 2018. PMID: 29526216 Free article.

9

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: di gerlando r. 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

10

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions.

Settanni L, Barbaccia P, Bonanno A, Ponte M, Di Gerlando R, Franciosi E, Di Grigoli A, Gaglio R. Settanni L, et al. Among authors: di gerlando r, di grigoli a. Food Microbiol. 2020 May;87:103385. doi: 10.1016/j.fm.2019.103385. Epub 2019 Nov 21. Food Microbiol. 2020. PMID: 31948626

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