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 · 118 citations · Full text

Agriculture, Food Science, Microbiology +14

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 · 59 citations · Full text

Agriculture, Biotechnology, Microbiology +17

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

Agriculture, Food Science, Microbiology +17

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 · 20 citations

Agriculture, Plant Biology, Plant Sciences +16

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 · 19 citations · Full text

Life Sciences, Microbiology, Molecular Biology +16