J. Rossi - Concepedia

Author

J. Rossi

University of Perugia

Also Known As

J E Rossi, J ROSSI, J Rossi, J. E. Rossi, J. ROSSI, J. Rossi, J.E Rossi, J.E. Rossi, JONE ROSSI, Jone Rossi

Publications

Citations

H-Index

Concepts

All Affiliations

University of Perugia The Ohio State University University College Cork University of Foggia University of Arkansas at Fayetteville

About

J. Rossi is an author at University of Perugia specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	15	1.3K
2	Engineering	9	9	301
3	Public Health	7	7	632
4	Medicine	4	4	246
5	Education	2	2	43

J. Rossi

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
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
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
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
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids Marco Gobbetti, Aldo Corsetti, J. Rossi World Journal of Microbiology and Biotechnology Food FermentationBiochemistryIn Vitro FermentationAmino AcidsLactic Acid Bacteria	1994	168
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, LWT Their InteractionsMicrobial InactivationFood FermentationIn Vitro FermentationVolatile Compounds	1996	153
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, Food Microbiology Food ChemistryFermentation ParametersOrganic Acid ProductionsFood FermentationFood Engineering	1995	124
Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from <i>Lactobacillus sanfranciscensis</i> CB1 Maria De Angelis, Liberato Mariotti, J. Rossi, Applied and Environmental Microbiology	2002	124
Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer Marco Gobbetti, Aldo Corsetti, J. Rossi World Journal of Microbiology and Biotechnology Food FermentationLactic Acid BacteriaFood MicrobiologyMicrobiologyFood Processing	1995	100

Page 1