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 · 361 citations

Agriculture, Food Science, Microbiology +14

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

Pharmacy, Food Science, Toxicology +17

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 · 155 citations

Agriculture, Food Science, Microbiology +15

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 · 125 citations

Agriculture, Food Science, Microbiology +17

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

Agriculture, Animal Sciences, Biochemistry +15