Concepedia

Author

Agostino Cavazza

Fondazione Edmund Mach

Also Known As

Agostino Cavazza, Cavazza, A.

24

Publications

749

Citations

13

H-Index

36

Concepts

All Affiliations

Fondazione Edmund MachUniversity of BolognaFree University of Bozen-BolzanoUniversity of PalermoUniversity of Trento
AC

About

Agostino Cavazza is an author at Fondazione Edmund Mach specializing in microbiology, health sciences, and biotechnology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

8

8

407

2

Medicine

5

5

320

3

Engineering

4

4

162

4

Public Health

3

3

136

5

Biology

1

1

40

Agostino Cavazza

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15

Publications

726

Citations

13

H-Index

YearCitations

Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

Elena Franciosi, Luca Settanni, Agostino Cavazza,

International Dairy Journal

2008

211

Biodiversity and<i>γ</i>-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

Elena Franciosi, Ilaria Carafa, Tiziana Nardin,

BioMed Research International

2015

89

Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity

Emanuela Callone, R. Campostrini, Giovanni Carturan,

Journal of Materials Chemistry

2008

70

Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system

Fausto Gardini, Agnese Zaccarelli, Nicoletta Belletti,

Food Control

2004

69

Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits

Elena Franciosi, Luca Settanni, Nicola Cologna,

World Journal of Microbiology and Biotechnology

2010

63

Dynamic changes in microbiota and mycobiota during spontaneous ‘ <scp>V</scp> ino <scp>S</scp> anto <scp>T</scp> rentino’ fermentation

Irene Stefanini, Davide Albanese, Agostino Cavazza,

Microbial Biotechnology

2016

51

Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese

Elena Franciosi, Giorgia De Sabbata, Fausto Gardini,

Food Microbiology

2010

40

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

Luca Settanni, Elena Franciosi, Agostino Cavazza,

Food Microbiology

2010

33

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

Isabella Endrizzi, Alessandra Fabris, Franco Biasioli,

International Dairy Journal

2011

23

The influence of the copper content in grape must on alcoholic fermentation kinetics and wine quality. A survey on the performance of 50 commercial Active Dry Yeasts

Agostino Cavazza, Raffaele Guzzon, M. Malacarne,

Federal Research Centre for Cultivated Plants (Julius Kühn-Institut)

2015

17

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