Mattia Quattrini

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

Mattia Quattrini, Nuanyi Liang, Maria Grazia Fortina et al. · International Journal of Food Microbiology · 2018 · 113 citations · Full text

Microbial Inactivation, Antifungal Agent, Food Spoilage +6

Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products

Mattia Quattrini, Cristian Bernardi, Milda Stuknytė et al. · Food Research International · 2018 · 55 citations · Full text

Cereal Products, Food Fermentation, Plant-microbe Interaction +7

Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria

Dea Korcari, Giovanni Ricci, Mattia Quattrini et al. · Letters in Applied Microbiology · 2019 · 24 citations · Full text

Microbial Physiology, Microbial Metabolism, Fungal Diversity +21

Changes in the potato (Solanum tuberosum L.) tuber at the onset of dormancy and during storage at 23°C and 3°C. I. Biochemical and physiological parameters

Luca Espen, S. Morgutti, A. Abruzzese et al. · Potato Research · 1999 · 19 citations

Biology, Physiological Parameters, Engineering +9

Detection of virulence-related genes in Lactococcus garvieae and their expression in response to different conditions

Giovanni Eraclio, Giovanni Ricci, Mattia Quattrini et al. · Folia Microbiologica · 2017 · 18 citations · Full text

Virulence-related Genes, Virulence Factor, Lactic Acid Bacteria +13