Aldo Corsetti - Concepedia

Author

Aldo Corsetti

Also Known As

A CORSETTI, A Corsetti, A. CORSETTI, A. Corsetti, ALDO CORSETTI, Aldo Corsetti, CALDINI G, CORSETTI, Aldo, Corsetti, Aldo, J. Rossi

187

Publications

10.6K

Citations

H-Index

Concepts

All Affiliations

University of Teramo University of Perugia University College Cork University of Bari Aldo Moro University of Bologna

About

Aldo Corsetti is an author at University of Teramo specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	34	44	4K
2	Medicine	20	25	1.4K
3	Public Health	15	18	1.4K
4	Engineering	10	10	588
5	Natural Sciences	1	1	33

Aldo Corsetti

102

Publications

8.5K

Citations

H-Index

Page 1

	Year	Citations
Purification and Characterization of Novel Antifungal Compounds from the Sourdough <i>Lactobacillus plantarum</i> Strain 21B Paola Lavermicocca, Francesca Valerio, Antonio Evidente, Applied and Environmental Microbiology	2000	617
Lactobacilli in sourdough fermentation Aldo Corsetti, Luca Settanni Food Research International ProbioticFood FermentationIn Vitro FermentationLactic Acid BacteriaSourdough Fermentation	2006	483
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, Applied Microbiology and Biotechnology ProbioticAntimicrobial SusceptibilityLactic Acid BacteriaLactobacillus Sanfrancisco Cb1Organic Acids	1998	360
Biochemistry and physiology of sourdough lactic acid bacteria Marco Gobbetti, Maria De Angelis, Aldo Corsetti, Trends in Food Science & Technology BiochemistryLactic Acid BacteriaBacteriologyMicrobial PhysiologyMicrobiology	2005	315
Combined Effect of Sourdough Lactic Acid Bacteria and Additives on Bread Firmness and Staling Aldo Corsetti, Marco Gobbetti, B. De Marco, Journal of Agricultural and Food Chemistry	2000	258
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy Aldo Corsetti, Paola Lavermicocca, M. Morea, International Journal of Food Microbiology Microbial SystematicsFood FermentationSpecies Triticum DurumLactic Acid BacteriaSouthern Italy	2001	240
Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses Maria De Angelis, Aldo Corsetti, N. Tosti, Applied and Environmental Microbiology	2001	193
Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin Aldo Corsetti, Marco Gobbetti, Fabrizio Balestrieri, Journal of Food Science Agricultural EconomicsFood ChemistryLactic Acid BacteriaYeastFood Microbiology	1998	192
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates Marco Gobbetti, Aldo Corsetti, J. Rossi Applied Microbiology and Biotechnology Food FermentationBiochemistryLactic Acid BacteriaMicrobial PhysiologyYeast	1994	179
Lactobacillus sanfranciscoa key sourdough lactic acid bacterium:a review Marco Gobbetti, Aldo Corsetti Food Microbiology Food FermentationLactic Acid BacteriaBacteriologyFood MicrobiologyMicrobiology	1997	175

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