Pietro Damiani

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Aldo Corsetti, Marco Gobbetti, J. Rossi et al. · Applied Microbiology and Biotechnology · 1998 · 360 citations

Probiotic, Antimicrobial Susceptibility, Lactic Acid Bacteria +5

Analysis of carbamate and phenylurea pesticide residues in fruit juices by solid-phase microextraction and liquid chromatography–mass spectrometry

Gianni Sagratini, Jordí Mañes, Dario Giardinà et al. · Journal of Chromatography A · 2007 · 165 citations

Food Chemistry, Residue (Chemistry), Liquid Chromatography–mass Spectrometry +13

The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced

Pietro Damiani, Marco Gobbetti, Lina Cossignani et al. · LWT · 1996 · 153 citations

Their Interactions, Microbial Inactivation, Food Fermentation +12

Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking

Marco Gobbetti, Maria Stella Simonetti, Aldo Corsetti et al. · Food Microbiology · 1995 · 124 citations

Food Chemistry, Fermentation Parameters, Organic Acid Productions +4

Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk

Francesca Blasi, Domenico Montesano, Maria De Angelis et al. · Journal of Food Composition and Analysis · 2007 · 115 citations

Animal Physiology, Lipid Analysis, Caprine +5