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Lista de obras de Luca Settanni

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

scientific article published on 21 January 2019

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

artículo científico publicado en 2015

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

artículo científico publicado en 2016

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

artículo científico publicado en 2021

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

scientific article published on 17 February 2020

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses.

artículo científico publicado en 2016

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.

artículo científico publicado en 2016

Influence of agronomic practices and pre-harvest conditions on the attachment and development of Listeria monocytogenes in vegetables

artículo científico publicado en 2019

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

scientific article published on 19 November 2018

Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.

artículo científico publicado en 2017

Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

artículo científico publicado en 2015

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

artículo científico publicado en 2022

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

artículo científico publicado en 2017

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.

artículo científico publicado en 2015

Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese

artículo científico publicado en 2019

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