Raimondo Gaglio

Diversity and technological potential of lactic acid bacteria of wheat flours

Antonio Alfonzo, Giusi Daniela Ventimiglia, Onofrio Corona et al. · Food Microbiology · 2013 · 125 citations · Full text

Food Fermentation, Technological Potential, Lactic Acid Bacteria +5

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Concetta María Messina, Raimondo Gaglio, Maria Morghese et al. · Foods · 2019 · 98 citations · Full text

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

Rosa Guarcello, Maria De Angelis, Luca Settanni et al. · Applied and Environmental Microbiology · 2016 · 97 citations · Full text

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses

Raimondo Gaglio, Natacha Couto, Cátia Marques et al. · International Journal of Food Microbiology · 2016 · 93 citations

Antimicrobial Susceptibility, Microbial Contamination, Raw Materials +11

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

Maria Luisa Scatassa, Raimondo Gaglio, Giusi Macaluso et al. · Food Microbiology · 2015 · 75 citations

Technological Characterization, Food Fermentation, Food Spoilage +11