Aldo Corsetti si è laureato in Scienze Agrarie presso la Facoltà di Agraria dell'Università degli Studi di Perugia, dove ha anche conseguito il titolo di Dottore di Ricerca (Ph. D.) in "Biotecnologie degli Alimenti". Nel 2001 ha fatto parte del Collegio dei Docenti del Dottorato di Ricerca Internazionale Italia - Irlanda "Biotechnology of lactic acid bacteria: genetic engineering and enzymology".

Attualmente è professore ordinario di Microbiologia Agraria (SSD AGR/16) presso la Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali dell'Università degli Studi di Teramo e membro del Collegio dei Docenti del Dottorato di Ricerca in "Scienze degli Alimenti".  

 

- Dal 2006 al 2013, presso l'Ateneo di Teramo, ha ricoperto l'incarico di responsabile di Facoltà per il programma Erasmus; dal 2013 al 2016 è stato membro, in qualità di esperto scientifico, dell'Osservatorio della Ricerca di Ateneo.

- Dal 2012 al 2014, in rappresentanza dell'Università degli Studi di Teramo, è stato membro del comitato tecnico scientifico (CTS) dell'ITS per l'Agroalimentare.

- Dal 2009 al 2014 è stato membro dell'Osservatorio per la Ricerca della società scientifica SIMTREA (Società Italiana di Microbiologia Agro-Alimentare e Ambientale) e, da Ottobre 2015 a Dicembre 2018, è stato membro del Consiglio Direttivo della suddetta società.

- Dal 2015 al 2019 è stato Presidente del Corso di Laurea triennale in Biotecnologie.

- Da Novembre 2019 è Presidente del Presidio della Qualità e Delegato del Rettore alle politiche per l’Assicurazione della Qualità.

 

- Nell'ultimo quinquennio è stato responsabile scientifico della ricerca in progetti finanziati da MIPAF, MIUR, e Associazioni di produttori del settore agro-alimentare.

 

-Svolge attività di ricerca nell’ambito della microbiologia, con particolare riferimento agli alimenti fermentati e alle popolazioni di microrganismi pro-tecnologici (soprattutto batteri lattici). Le attività sono essenzialmente riferibili a due linee complementari: 1) identificazione di batteri lattici e lieviti associati agli alimenti fermentati (formaggi, latti fermentati, olive da tavola, lieviti naturali) mediante metodi coltura- dipendenti e coltura-indipendenti, tipizzazione molecolare di tali microrganismi tramite tecniche basate sulla PCR, e studio dei caratteri fisiologici e tecnologici di interesse per la produzione e conservazione degli alimenti fermentati; 2) approfondimento delle caratteristiche probiotiche di batteri lattici (e, in alcuni casi, lieviti) isolati da alimenti fermentati, con particolare riferimento all’attività antigenotossica e, più recentemente, al metabolismo dei sali/acidi biliari (attività BSH), alle interazioni microrganismo-ospite e all’effetto della dieta sulla struttura del microbiota intestinale e sulla geno- cito- tossicità rilevata in campioni fecali.

 

- E' inventore per il brevetto “Starter per la deamarizzazione biologica delle olive da mensa” (Attestato di brevetto per invenzione industriale n. 0001428559).

 

- E' "Specialty Chief Editor" della rivista internazionale "Frontiers in Food Microbiology", Editore Associato della rivista "Annals of Microbiology" e membro dell'Editorial Board delle riviste "International Journal of Food Microbiology - IJFM", "The Open Bioactive Compounds Journal", "The Scientific World Journal" e "American Journal of Agricultural Science and Technology".

 

- E' frequentemente consultato da riviste internazionali per svolgere attività di referee su articoli aventi per oggetto la microbiologia degli alimenti.

 

- E' autore e co-autore di 230 publicazioni, delle quali 128 recensite dall'ISI (Institute for Scientific Information of Philadelphia). Gli indici bibliometrici di riferimento sono: pubblicazioni indicizzate = 128; numero di citazioni = 7234; h index = 48 (fonte SCOPUS).

Aldo Corsetti graduated in Agricultural Science from the University of Perugia where he also got his Ph.D. degree in "Food Biotechnology". In 2001 he became member of the International Ph.D. teaching body - Italy-Ireland "Biotechnology of lactic acid bacteria: genetic engineering and enzymology". At present is a Full Professor of Microbiology (AGR/16) at the Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo and member of the teaching body for the Ph.D. course in "Food Science".  

 

- From 2006 to 2013, at the University of Teramo, he was the reference person of the Faculty regarding the Erasmus program; from 2013 to 2016, he has become a member of the Research Panel of the University.

- From 2012 to 2014 he represented the University of Teramo on the Scientific Committee of the Agro-Food Higher Technical Institute.

- From 2009 to 2014 he has been a member of the Research Panel of the Italian Society for Agro-Food and Environmental Microbiology (SIMTREA) and, from October 2015 do December 2018, he has been a member of the Governing Board of the same Society.

- From 2015 to 2019 he has been Coordinator of the Bachelor’s Degree in Biotechnology.

- From November 2019 he is Director of the University Quality Assurance Committee (PQA) and Rector Delegate for University Quality Policies.

 

- During the last five years he has been the scientific coordinator of projects financed by Italian Ministries (MIPAF and MIUR), as well as by Agro-food industries.

 

-His research activities are focused on microbiology, with particular interest on fermented foods and pro-technological microorganisms (especially lactic acid bacteria). The activities are focused on two complementary topics: 1) the identification of lactic acid bacteria and yeasts associated to fermented foods (cheese, fermented milk, table olives, sourdough) by using culture-dependent and culture-independent methods, molecular typing of those microorganisms by PCR related techniques, and investigation of microbial physiological and technological characters involved in fermented food production and preservation; 2) studies on probiotic traits of lactic acid bacteria (and, in some cases, yeasts) isolated from fermented foods, with focus on anti-genotoxic activity and, more recently, on bile acids/salts metabolism (BSH activity), microbe-host interactions, and the evaluation of the impact of the diet on the  structure of intestinal microbiota and on geno- cito-toxicity in faecal samples.

 

-He is an inventor for the industrial invention “Starter per la deamarizzazione biologica delle olive da mensa” (Italian certification n. 0001428559).

 

- He is the “Assistant Specialty Chief Editor” of the international journal "Frontiers in Food Microbiology", Associate Editor of "Annals of Microbiology", and member of the Editorial Board of the scientific journals "International Journal of Food Microbiology - IJFM", "The Open Bioactive Compounds Journal", "The Scientific World Journal" and "American Journal of Agricultural Science and Technology".

 

- He frequently acts as a referee for articles to be published in international journals of food microbiology. He participates as a speaker at Italian and International Conventions.

 

- He is author and co-author of 230 publications, of which 128 are published in international journals reviewed by ISI (Institute for Scientific Information of Philadelphia). Reference parameters are: publications indexed = 128; sum of citations = 7234; h-index = 48 (source SCOPUS).

 

Articoli su riviste internazionali con referee

- N. Garcia-Gonzalez, F. Bottacini, D. Van Sinderen, C.G.M. Gahan, A. Corsetti. Comparative genomics of Lactiplantibacillus plantarum: insights into probiotic markers in strains isolated from the human gastrointestinal tract and fermented foods. Frontiers in Food Microbiology, 2022. March 2022, in press.

- N. Garcia-Gonzalez, J. C. Comas, H. M. B. Harris, C. R .Strain, C. Stanton, C. Hill, A. Corsetti*, C.G.M. Gahan. Food-origin Lactiplantibacillus plantarum strains increase the diversity of the intestinal microbiota in an inflammatory bowel disease model system. Frontiers in Microbiology, February 2022. In press

- A. Vetuschi, N. Battista, S. Pompili, A. Cappariello, R. Prete, A. Taticchi, R. Selvaggini, G. Latella, A. Corsetti, R. Sferra. The antiinflammatory and antifibrotic effect of olive phenols and Lactioplantibacillus plantarum IMC513 in dextran sodium sulfate-induced chronic colitis. Nutrition, 94, 111511, 2022.

- N. Garcia-Gonzalez, M.A. Nuñez-Sanchez, M.V. Recio, N. Battista, C.G.M. Gahan, A. Corsetti. Immunomodulation of J774A.1 murine macrophages by Lactiplantibacillus plantarum strains isolated from the human gastrointestinal tract and fermented foods 
Frontiers in Microbiology 11 (January), 557143, 2021.

- R. Prete, M. Khairul Alam, G. Perpetuini, C. Perla, P. Pittia, A. Corsetti.  Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods. Foods 10 (7), 1653, pp. 1-27, 2021. 

- N. Garcia-Gonzalez, N. Battista, R. Prete, A. Corsetti. Health-promoting role of Lactiplantibacillus plantarum isolated from fermented foods. Microorganisms 9 (2), 349, pp. 1-30, 2021.

- R. Prete, N. Garcia-Gonzalez, C.D. Di Mattia, N. Battista, A. Corsetti. Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis. Scientific Reports 10, 16340, 2020.

- R. Prete, S.L. Long, S.A. Joyce, A. Corsetti. Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities. FEMS Microbiology Letters 367 (10), 2020.

- N. Garcia-Gonzalez, R. Prete, M. Perugini, C. Merola, N. Battista, A. Corsetti. Probiotic antigenotoxic activity as a DNA bioprotective tool: a minireview with focus on endocrine disruptors. FEMS Microbiology Letters 367 (3), 2020.

- G. Suzzi, A . Corsetti. Food Microbiology: The past and the new challenges for the next 10 years. Frontiers in Microbiology 11, 237, 2020.

- G. Perpetuini, R. Prete, N. Garcia-Gonzalez, M. Khairul Alam, A. Corsetti. Table olives more than a fermented food. Foods, 9, 178, 2020.

- R. Prete, S.L. Long, A.L. Gallardo, C.G. Gahan, A. Corsetti, S.A. Joyce. Beneficial bile acid metabolism from Lactobacillus plantarum of food origin. Scientific Reports 10:1165, 2020.

- A. Abedfar, M. Hosseininezhad, A. Corsetti. Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf-life. LWT Food Science and Technology 111, 158-166, 2019.

- R. Hammami, I. Fliss, A. Corsetti. Editorial: Application of protective cultures and bacteriocins for food biopreservation. Frontiers in Microbiology 10 (July), 1561, 2019.

- N. Garcia-Gonzalez, R. Prete, N. Battista*, A. Corsetti*. Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal ephitelial cells and modulation of IL-8 release. Frontiers in Microbiology, Article 2392, 9 (OCTOBER) 2018.

- M. Schirone, R. Tofalo, G. Perpetuini, A.C. Manetta, P. Di Gianvito, F. Tittarelli, N. Battistelli, A. Corsetti, G. Suzzi, G. Martino. Influence of iodine feeding on microbiological and physico-chemical characteristics and biogenic amines content in a raw ewes’ milk cheese. Foods 7 (108), 1-11, 2018

- G. Perpetuini, G. Caruso, S. Urbani, M. Schirone, S. Esposto, A. Ciarrocchi, R. Prete, N. Garcia-Gonzalez, N. Battistelli, R. Gucci, M. Servili, R. Tofalo, A. Corsetti* - Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation. Frontiers in Microbiology, Article 1287, 9 (JUNE) 2018.

- G. Perpetuini, F. Tittarelli, M. Schirone, P. Di Gianvito, A. Corsetti, G. Arfelli, G. Suzzi, R. Tofalo. Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines. LWT Food Science and Technology 87, 385-392, 2018.

- E.M. Fox, S. Fanning, A. Corsetti, K. Jordan. Editorial: Microbial food safety along the dairy chain. Frontiers in Microbiology 8 (AUG), 2017.

- R. Prete, R. Tofalo, E. Federici, A. Ciarrocchi, G. Cenci, A. Corsetti*. Food-associated Lactobacillus plantarumand yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide. Frontiers in Microbiology 8 (NOV), 2017.

- E. Federici, R. Prete, C. Lazzi, N. Pellegrini, M. Moretti, A. Corsetti*, G. Genci*. Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets. Frontiers in Microbiology 8 (FEB), 2017.

- G. Perpetuini, P. Di Gianvito, G. Arfelli, M. Schirone, A. Corsetti, R. Tofalo, G. Suzzi. Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation. Yeast 33 (7), 303-312, 2016.

- R. Tofalo, G. Perpetuini, P. Di Gianvito, G. Arfelli, M. Schirone, A. Corsetti, G. Suzzi. Characterization of specialized flocculent yeasts to improve sparkling wine fermentation. Journal of Applied Microbiology 120 (6), 1574-1584, 2016. 

- G. Perpetuini, B.N. Pham-Hoang, H. Scornec, R. Tofalo, M. Schirone, G. Suzzi, J.F. Cavin, Y. Waché, A. Corsetti*, H. Licandro-Seraut*. In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation. International Journal of Food Microbiology 216, 104-109, 2016.

- G. Fasoli, R. Tofalo, R. Lanciotti, M. Schirone, F. Patrignani, G. Perpetuini, L. Grazia, A. Corsetti, G. Suzzi. Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses. International Journal of Food Microbiology 214, 151–158, 2015.

- G. Suzzi, G. Sacchetti, F. Patrignani, A. Corsetti, R. Tofalo, M. Schirone, G. Fasoli, F. Gardini, G. Perpetuini, R. Lanciotti. Influence of pig rennet in fatty acid composition volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. Journal of the Science of Food and Agriculture 95 (11), 2252-2263, 2015.

- C. Chaves-Lopez, A. Serio, A. Gianotti, G. Sacchetti, M. Ndagijimana, C. Ciccarone, A. Stellarini, A. Corsetti, A. Paparella. Diversity of food-borne Bacillus volatile compounds and influence on fungal growth. Journal of Applied Microbiology 119 (2), 487-499, 2015.

- R. Tofalo, M. Schirone, G. Fasoli, G. Perpetuini, F. Patrignani, A. C. Manetta, R. Lanciotti, A. Corsetti, G. Martino, G. Suzzi. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. Food Chemistry 175, 121-127. 2015

- R. Tofalo, G. Perpetuini, P. Di Gianvito, M. Schirone, A. Corsetti, G. Suzzi. Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains. International Journal of Food Microbiology 191, 45-52, 2014.

- R. Tofalo, G. Fasoli, M. Schirone, G. Perpetuini, A. Pepe, A. Corsetti*, G. Suzzi. The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese. International Journal of Food Microbiology 187, 41-49, 2014.

- R. Tofalo, G. Perpetuini, M. Schirone, A. Ciarrocchi, G. Fasoli, G. Suzzi, A. Corsetti*. Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. LWT-Food Science and Technology 57, 710-717, 2014. 

- C. Chaves-López, A. Serio, A. Paparella, M. Martuscelli, A. Corsetti, R. Tofalo, G. Suzzi. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk. Food Microbiology 42, 117-121, 2014.

- R. Tofalo, G. Perpetuini, G. Fasoli, M. Schirone, A. Corsetti, G. Suzzi. Biodiversity study of wine yeasts belonging to the "terroir" of Montepulciano d'Abruzzo "Colline Teramane" revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns. Food Microbiology 39, 7-12, 2014.

-  G. Perpetuini, H. Scornec, R. Tofalo, P. Serror, M. Schirone, G. Suzzi, A. Corsetti , JF Cavin, H. Licandro-Seraut. Identification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11. Applied and Environmental Microbiology 79 (15), 4568-4575, 2013.

- R. Tofalo, G. Perpetuini, M. Schirone, G. Fasoli, I. Aguzzi, A. Corsetti, G. Suzzi G. Biogeographical characterisation of Saccharomyces cerevisiae wine yeast by molecular methods. Frontiers in Food Microbiology 4, 166, 1-13, 2013.

- R. Tofalo, G. Perpetuini, M. Schirone, G. Suzzi, A. Corsetti. Yeast biota associated to naturally fermented table olives from different Italian cultivars. International Journal of Food Microbiology 161, 203-208, 2013.

- M. Schirone, R. Tofalo, G. Fasoli, G. Perpetuini, A. Corsetti, A.C. Manetta, A. Ciarrocchi, G. Suzzi. High content of biogenic amines in Pecorino cheeses. Food Microbiology 34, 1, 137-144, 2013.

- R. Tofalo, M. Schirone, A. Corsetti, G. Suzzi. Detection of Brettanomyces spp. in red wines using real-time PCR. Journal of Food Science 77(9),545-549, 2012. 

- A. Corsetti*, G. Perpetuini, M. Schirone, R. Tofalo, G. Suzzi. Application of starter culture to table olive fermentation: an overview on the experimental studies. Frontiers in Food Microbiology 3, 1-6, 2012.

- M. Schirone, R. Tofalo, P. Visciano, A. Corsetti, G. Suzzi G. Biogenic amines in Italian Pecorino cheese. Frontiers in Food Microbiology 3(171), 1-9, 2012.

- R. Tofalo, M. Schirone, G. Perpetuini, G. Angelozzi, G. Suzzi, A. Corsetti*. Microbiological and chemical profile of naturally fermented table olives and brines from different Italian cultivars. Antonie van Leeuwenhoek 102, 121-131, 2012.

- G. Suzzi, G. Arfelli, M. Schirone, A. Corsetti, G. Perpetuini, R. Tofalo. Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality. Food Research International 46, 22-29,  2012.

-F. Trotta, G. Caldini, L. Dominici, E. Federici, R. Tofalo, M. Schirone, A. Corsetti, G. Suzzi, G. Cenci. Food borne yeasts as DNA-bioprotective agents against model genotoxins International Journal of Food Microbiology  153, 275-280, 2012.

- R. Tofalo, M. Schirone, G. Perpetuini, G. Suzzi, A. Corsetti*. Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives. Food Control 23, 356-362, 2012.

- D.I. Serrazanetti, M. Ndagijimana, S.L. Sado-Kamdem, A. Corsetti, R.F. Vogel, M.A. Ehrmann, M.E. Guerzoni. Acid stress-mediated metabolic shift in Lactobacillus sanfranciscensis LSCE1. Applied and Environmental Microbiology 77(8), 2656-66, 2011. 

- M. Schirone, R. Tofalo, G. Mazzone, A. Corsetti, G. Suzzi. Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. Food Microbiology 28(1), 128-36, 2011.

- R. Tofalo, M. Schirone, G.C. Telera, A. C. Manetta, A. Corsetti, G. Suzzi G. Influence of organic viticulture on non-Saccharomyces wine yeast populations. Annals of Microbiology 61(1), 57-66, 2011.
- S. Valmorri, L. Settanni, A. Corsetti, G. Suzzi. Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie van Leeuwenhoek 97 (2), 119-129, 2010.
- D.I. Serrazanetti, M.E. Guerzoni, A. Corsetti, R. Vogel. Metabolic impact and potential exploitation of the stress reactions in lactobacilli. Food Microbiology 26, 700-711, 2009.
- M. Ndagijimana, C. Chaves López, A. Corsetti, R. Tofalo, M. Sergi, A. Paparella, M.E. Guerzoni, G. Suzzi. Growth and metabolites production by Penicillium brevicompactum in yoghurt. International Journal of Food Microbiology 127, 276-283, 2008.
- A. Corsetti, L. Settanni, S. Valmorri, G, Suzzi. Effect of environmental and nutritional factors on the production of bacteriocin-like inhibitory substances (BLIS) production by Enterococcus faecium strains. Italian Journal of Food Science 4 (20), 493-503, 2008.
- M. Servili, A. Minnocci, G. Veneziani, A. Taticchi, S. Urbani, S. Esposto, L. Sebastiani, S. Valmorri, A. Corsetti. Compositional and tissue modifications in table olives induced by natural fermentation process. Journal of Agriculture and Food Chemistry 56 (15), 6389-6396, 2008.
- C. Schwab, M. Mastrangelo, A. Corsetti, M. Gänzle. Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdough. Cereal Chemistry 85 (5), 679-684, 2008.
- L. Settanni, S. Valmorri, G. Suzzi, A. Corsetti*. The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains. Food Microbiology 25, 722-728, 2008.
- A. Corsetti, G. Caldini, M. Mastrangelo, F. Trotta, S. Valmorri,G. Cenci. Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties. International Journal of Food Microbiology 125, 330-335, 2008.
- S. Valmorri, H.D. Mortensen, L. Jespersen, A. Corsetti, F. Gardini, G. Suzzi, N. Arneborg. Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli. LWT-Food Science and Technology 41, 1610-1615, 2008.
- G. Caldini,F. Trotta, A. Corsetti, G. Cenci.Evidence for in vitro anti-genotoxicity of cheese non-starter lactobacilli. Antonie van Leeuwenhoek 93, 51-59, 2008.
- L. Settanni, A. Corsetti*. Application of bacteriocin in vegetable food biopreservation. International Journal of Food Microbiology 121, 123-138, 2008.
- A. Serio, A. Paparella, C. Chaves-Lopez, A. Corsetti, G. Suzzi. Enterococcus Populations in Pecorino Abruzzese Cheese: Biodiversity and Safety Aspects. Journal of Food Protection, 70, 7, July 2007, pp. 1561-1568(8).
- A. Corsetti*, L. Settanni, C. Chaves-Lopez, G.E. Felis, M. Mastrangelo, G. Suzzi. A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours. Systematic and Applied Microbiology 30, 561-571, 2007.
- A. Corsetti*, L. Settanni, T.M. Braga, M. de Fatima Silva Lopes, G. Suzzi. An investigation on the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours. LWT-Food Science and Technology 41, 1173-1182, 2008.
- R. Di Cagno, M. De Angelis, G. Gallo, L. Settanni, M.G. Berloco, S. Siragusa, E. Parente, A. Corsetti and M. Gobbetti. Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough. Journal of Applied Microbiology 103, 821-835, 2007. - L. Vannini, M. Ndagijimana, P. Saracino, P. Vernocchi, A. Corsetti, M. Vallicelli, F. Cappa, P. S. Cocconcelli, M. E. Guerzoni. New signaling molecules in some gram-positive and gram-negative bacteria. International Journal of Food Microbiology 120, 25-33, 2007.
- A. Corsetti*, L. Settanni, S. Valmorri, M. Mastrangelo, G. Suzzi. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations. Food Microbiology 24, 592-600, 2007.
- L. Settanni, A. Corsetti*. The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review. Journal of Microbiological Methods 69, 1-22, 2007.
- A. Corsetti*, L. Settanni. Lactobacilli in sourdough fermentation: A review. Food Research International 40, 539-558, 2007.
- R. Di Cagno, M. Quinto, A. Corsetti, F. Minervini, M. Gobbetti. Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjuncts cultures using a Caciotta cheese model system. International Dairy Journal 16, 119-130, 2006.
- R. Di Cagno, M. De Angelis, A. Limitone, F. Minervini, P. Carnevali, A. Corsetti, M. Gaenzle, R. Ciati, M. Gobbetti. Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum. Journal of Agriculture and Food Chemistry 54, 9873-9881, 2006.
- S. Valmorri, L. Settanni, G. Suzzi, F. Gardini, P. Vernocchi and A. Corsetti*. Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy). Lett. Appl. Microbiol. 43, 343-349, 2006.
- L. Settanni, S. Valmorri, D. Van Sinderen, G. Suzzi, A. Paparella, A. Corsetti*. Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus species. Appl. Environ. Microbiol. 72, 3793-3796, 2006.
- M. Servili, L. Settanni, G. Veneziani, S. Esposto, O. Massitti, A. Taticchi, S. Urbani, G.F. Montedoro, A Corsetti*. The Use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. J. Agric. Food Chem., 54, 3869-3875, 2006.
- L. Settanni, O. Massitti, D. Van Sinderen, A. Corsetti*. In situactivity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation. J. Appl. Microbiol. 99, 670-681, 2005.
- L. Settanni, D. Van Sinderen, J. Rossi, A. Corsetti*. Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR. Appl. Environ. Microbiol. 71, 3049-3059, 2005.
- A. Corsetti, L. Settanni,D. van Sinderen, G.E. Felis, F. Dellaglio, M. Gobbetti. Lactobacillus rossii sp. nov., isolated from wheat sourdough. Int. J. Syst. Evol. Microbiol. 55, 35-40, 2005.
- M. Gobbetti, M. De Angelis, A. Corsetti, R. Di Cagno. Biochemistry and phisiology of sourdough lactic acid bacteria. Trends Food Sci. Technol. 16, 57-69, 2005.
- A. Corsetti, L. Settanni, D. Van Sinderen. Characterization of bacteriocin-like inhibithory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity. J. Appl. Microbiol. 96, 521-534, 2004.
- R. Di Cagno, J. Banks, L. Sheehan, P.F. Fox, E.Y. Brechany, A. Corsetti, M. Gobbetti. Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics among three Italian PDO ewes' milk cheeses. Int. Dairy J. 13, 961-972, 2003.
- A. Corsetti, O. Massitti, F. Minervini, P.F. Fox, M. Gobbetti. Production of caseinophosphopeptides from Na-caseinates prepared from the milk of several species by a proteinase of Lactobacillus helveticus PR4. Food Biotechnol. 17, 183-192, 2003.
- A. Corsetti, M. De Angelis, F. Dellaglio, A. Paparella, L. Settanni and M. Gobbetti. Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses. J. Appl. Microbiol. 94, 641-654, 2003.
- R. Di Cagno, M. De Angelis, A. Corsetti, P. Lavermicocca, P. Arnault, P. Tossut, G. Gallo and M. Gobbetti. Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties. Food Microbiol. 20 (1), 67-75, 2003.
- M. Gobbetti, L. Stepaniak, M. De Angelis, A. Corsetti and R. Di Cagno. Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing. Critical Rev. Food Sci. Nutr.42 (3), 223-239, 2002.
- A. Corsetti, M.R. Corbo, M. Albenzio, M. Gobbetti and P.F. Fox. Microbiology and biochemistry of Caciocavallo Silano cheese. Ital. J. Food Sci. 3, 37-49, 2001.
- M. De Angelis, A. Corsetti, N. Tosti, J. Rossi, M.R. Corbo and M. Gobbetti. Characterization of Non-Starter Lactic Acid Bacteria (NSLAB) from Italian ewe cheeses based on phenotypic, genotypic and cell-wall protein analyses. Appl. Environ. Microbiol. 67, 2011-2020, 2001.
- M. Albenzio,M.R. Corbo, Shakell-Ur-Rehman, P.F. Fox, M. De Angelis, A. Corsetti, A. Sevi and M. Gobbetti. Microbiological and biochemical chacteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. Int. J. Food Microbiol. 67, 35-48, 2001.
- A. Corsetti, J. Rossi and M. Gobbetti. Interactions between yeasts and bacteria in the smear surface-ripened cheeses. Int. J. Food Microbiol. 69, vol. 1-2, 1-10, 2001.
- A. Corsetti, P. Lavermicocca, M. Morea, F. Baruzzi, N. Tosti and M. Gobbetti. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (varieties Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. Int. J. Food Microbiol. 64, 95-104, 2001.
- P. Lavermicocca, F. Valerio, A. Evidente, S. Lazzaroni, A. Corsetti and M. Gobbetti. Purification and characterization of novel antifungal compounds by sourdough Lactobacillus plantarum 21B. Appl. Environ. Microbiol., 66, 4084-4090, 2000.
- M. Gobbetti, P. Lavermicocca, F. Minervini, M. De Angelis and A. Corsetti. Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and -L-arabinofuranosidase: a tool to increase the production of acetic acid. J. Appl. Microbiol., 88, 317-324, 2000.
-A. Corsetti, M. Gobbetti, B. De Marco, F. Balestrieri, F. Paoletti, L. Russi and J. Rossi. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J. Agric. Food Chem., 48, 3044-3051, 2000.
- M. Gobbetti, B. Folkertsma, P. Fox, A. Corsetti, E. Smacchi, M. De Angelis, J. Rossi, K. Kilcawley and M. Cortini. Microbiology and biochemistry of Fossa (pit) cheese. Int. Dairy J., 9, 763-773, 1999.
- M. Gobbetti, M. De Angelis, P. Arnaut, P. Tossut, A. Corsetti and P. Lavermicocca. Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria. Food Microbiol., 16, 409-418, 1999.
- M. De Angelis, M. Gobbetti and A. Corsetti. Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation. Ital. J. Food Sci., 11, 167-172, 1999.
- A. Corsetti, M. Gobbetti, E. Smacchi, M. De Angelis, J. Rossi. Accelerated ripening of Pecorino Umbro cheese. J. Dairy Res., 65, 631-642, 1998.
- A. Corsetti, M. Gobbetti, J. Rossi, P. Damiani. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biotechnol., 50, 253-256, 1998.
- P. Lavermicocca, M. Gobbetti, A. Corsetti, L. Caputo. Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines, Ital. J. Food Sci., 10, 27-39, 1998.
- A. Corsetti, M. Gobbetti, F. Balestrieri, F. Paoletti, L. Russi, J. Rossi. Sourdough lactic acid bacteria effects on bread firmness and staling. J. Food Sci., 63, 347-351, 1998.
- M. Gobbetti, A. Corsetti, E. Smacchi, A. Zocchetti, M. De Angelis. Production of Crescenza cheese by incorporation of Bifidobacteria. J. Dairy Sci., 81, 37-47, 1998.
- M. Gobbetti, R. Burzigotti, E. Smacchi, A. Corsetti, M. De Angelis. Microbiology and biochemistry of Gorgonzola cheese during ripening. Intern. Dairy J., 7, 519-529, 1997.
- M. Gobbetti, A. Corsetti, E. Smacchi, M. De Angelis, J. Rossi. Microbiology and biochemistry of Pecorino Umbro cheese during ripening. Ital. J. Food Sci., 9, 111-126, 1997.
- M. Gobbetti, A. Corsetti, E. Smacchi, J. Rossi. Purification and characterization of a proteinaceous compound from Pseudomonas fluorescens ATCC 948 with inhibitory activity against some Gram-positive and Gram-negative bacteria of dairy interest. Lait, 77, 267-278, 1997.
- M. Gobbetti, E. Smacchi, A. Corsetti,M. Bellucci. Inhibition of proteolytic enzymes from Pseudomonas fluorescens ATCC 948 and Angiotensin I-converting enzyme by peptides from zein, hordein and gluten hydrolyzates. J. Food Protect., 60, 499-504, 1997.
- A. Gianotti, L. Vannini, M. Gobbetti, A. Corsetti, F. Gardini, M. E. Guerzoni. Modelling of the activity of selected starters during sourdough fermentation. Food Microbiology, 14, 327-337, 1997.
- M. Gobbetti, A. Corsetti. Lactobacillus sanfrancisco a key lactic acid bacterium: a review. Food Microbiology, 14, 175-187, 1997.
- M. Gobbetti, E. Smacchi, A. Corsetti. Purification and characterization of a cell surface-associated esterase from Lactobacillus fermentum DT 41. Intern. Dairy J., 7, 13-21, 1997.
- M. Gobbetti, A. Corsetti, J. Rossi. Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium: physiology, genetic and biotechnology. Adv. Food Sci., 18, 167-175, 1996.
-A. Corsetti, M. Gobbetti, E. Smacchi. Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiol., 13, 447-456, 1996.
- M. Gobbetti, E. Smacchi, A. Corsetti. The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, dipeptidase and aminopeptidase. Appl. Environm. Microbiol., 62, 3220-3226, 1996.
- M. Gobbetti, E. Smacchi, P.F. Fox, L. Stepaniak, A. Corsetti. The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. Food Sci. Technol. (Lebensm. Wiss. u. Technol.), 29, 561-569, 1996.
- M. Gobbetti, A. Corsetti, L. Morelli, M. Elli. Expression of -amylase gene from Bacillus stearothermophilus in Lactobacillus sanfrancisco. Biotechnol. Letters, 18, 969-974, 1996.
- L. Cossignani, M. Gobbetti, P. Damiani, A. Corsetti, F. Santinelli, G. Manfredi. The sourdough microflora. Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters. Z. Lebensm. Unters. Forsch., 203, 88-94, 1996.
- M. Gobbetti, A. Corsetti. Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. Z. Lebensm. Unters. Forsch., 203, 82-87, 1996.
- P. Damiani, M. Gobbetti, M. S. Simonetti, A. Corsetti, L. Cossignani, J. Rossi. The sourdough microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. Food Sci. Technol., 29, 63-70, 1996.
- M. Gobbetti, M. S. Simonetti, A. Corsetti, F. Santinelli, J. Rossi, P. Damiani. Volatile compound and organic acid production by mixed wheat sourdough starters: influence of fermentation parameters and dynamic during baking. Food Microbiology, 12, 497-507, 1995.
- M. Gobbetti, A. Corsetti, J. Rossi. Interaction between lactic acid bacteria and yeasts in sour-dough using a reofermentometer. World J. Microbiol. Biotechnol., 11, 625-630, 1995.
- M. Gobbetti, A. Corsetti, S. De Vincenzi. The sourdough microflora. Characterization of heterofermentative lactic acid bacteria by acidification rates and impedance test. Ital. J. Food Sci., 2, 103-112, 1995.
- M. Gobbetti, A. Corsetti, S. De Vincenzi. The sourdough microflora. Characterization of homofermentative lactic acid bacteria by acidification rates and impedance test. Ital. J. Food Sci., 2, 91-102, 1995.
- M. Gobbetti, A. Corsetti, P.F. Fox. Purification and characterization of intracellular aminopeptidase from Pseudomonas fluorescens ATCC 948. J. Dairy Sci., 78, 44-54, 1995.
- M. Gobbetti, A. Corsetti, J. Rossi. Maltose- fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain. Appl. Microbiol. Biotechnol., 42, 939-944, 1995.
-A. Corsetti, M. Gobbetti, J. Rossi. Sourdough fermentation in presence of added soluble carbohydrates. Microbiologie Aliments Nutrition, 12, 377-385, 1994.
- M. Gobbetti, M.S. Simonetti, J. Rossi, L. Cossignani, A. Corsetti, P. Damiani. Free D- and L- amino acid evolution during sourdough fermentation and baking. J. Food Sci., 59, 881-884, 1994.
- M. Gobbetti, A. Corsetti, J. Rossi. The sourdough microflora. Evolution of carbohydrates during the sourdough fermentation. Microbiologie Aliments Nutrition, 12, 9-15, 1994.
- M. Gobbetti, A. Corsetti, J. Rossi. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates. Appl. Microbiol. Biotechnol., 41, 456-460, 1994.
- M. Gobbetti, A. Corsetti, J. Rossi. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World J. Microbiol Biotechnol., 10, 275-279, 1994.
- M. Gobbetti, A. Corsetti, J. Rossi, F. La Rosa, S. De Vincenzi. The sourdough microflora. Identification and clustering of lactic acid bacteria and yeasts. Italian J. Food Sci., 1, 85-94, 1994.

 

Articoli su riviste italiane

- Prete, N. Garcia-Gonzalez, A. Corsetti*. Nuove tecnologie di trasformazione delle olive da mensa. Frutticoltura, 2, 68-72, 2019.

- G. Perpetuini, R. Prete, N. Garcia Gonzalez, N. Battistelli, R. Tofalo, A. Corsetti*. Fermentazioni più rapide con le colture starter. Olive e Olio, 34-38, 3/2018, Speciale OLIVE DA MENSA – Edizioni Edagricole Edizioni Agricole di New Business Media s.r.l., 2018.

-  R. Tofalo, M. Schirone, A. Corsetti, G. Perpetuini, I. Aguzzi, G. Suzzi. Dominanza: carattere di selezione per gli starter naturali del comprensorio vitivinicolo Abruzzese. Industrie delle Bevande - XL, 5-13, Agosto 2011.

- R. Tofalo, M. Schirone, G.C. Telera, A. Corsetti, G. Suzzi G. Vini biodinamici e lieviti non-Saccharomyces. Industrie delle Bevande, XL: 19-26, 2011.

- M. Schirone, R. Tofalo, G. Angelozzi, A. Corsetti, G. Suzzi. Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola. Scienza e Tecnica Lattiero-casearia 61(3), 153-170, 2010.

- S. Valmorri, L. Settanni, R. Tofalo, A. Paparella, A. Corsetti, G. Suzzi. Ecologia microbica e caratteristiche fisico-chimiche di lieviti naturali della regione Abruzzo. Tecnica molitoria 58 (11), 1204-1214, Novembre 2007.
- J. Rossi, O. Massitti, L. Settanni, M. Mastrangelo, G. Cenci, A. Corsetti*. La biodiversità microbica in relazione ad alcune produzioni della regione Umbria: formaggio Pecorino e Mozzarella "Fior di latte". Scienza e Tecnica Lattiero-Casearia 57, 489-496, 2006
- J. Rossi, M. Gobbetti, A. Corsetti, M. De Angelis. La situazione attuale nella produzione di alimenti a base di latte. Ann. Fac. Agr. Univ. Perugia, Vol. LII, 225-236, 1999-2000.
- J. Rossi, M. Gobbetti, A. Corsetti. I prodotti lievitati da forno: quotidianità e ricerca. Industrie Alimentari, XXXVII, novembre, 1265-1275, 1998.
- J. Rossi, A. Corsetti, E. Smacchi, M. De Angelis. Intorno alle cellule somatiche ed alla mastite. L'industria del latte, Anno XXXIV, N° 1-2 Gennaio-Giugno, 31-46, 1998.
- A. Corsetti, M. Gobbetti, J. Rossi, S. Haznedari, T. Buffa, G. Rocchetti. Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione. Tecnica molitoria, novembre, vol. 49, 1-8, 1998.
- J. Rossi, M. Gobbetti, A. Corsetti, M. De Angelis. Il latte come espressione di prodotti "bioattivi" naturali. Ann. Fac. Agr. Univ. Perugia, Vol LI, 473-486, 1997-1998.
- J. Rossi, M. Gobbetti, P. Buzzini, A. Corsetti, E. Smacchi, M. De Angelis. Yeast in Dairy. Annali di Microbiologia ed Enzimologia, 47, 169-183, 1997.
- J. Rossi, M. Gobbetti, A. Corsetti, G. Tozzi, A. Morosi. La produzione di formaggio di capra. Esperienze e linee di indirizzo. Ann. Fac. Agr. Univ. Perugia, Vol. L, 409-415, 1996.
- J. Rossi, M. Gobbetti, P. Buzzini, A. Corsetti. L'effetto dei processi tecnologici sulla qualità del latte. Il Latte, 1036-1041, 1995.
- J. Rossi, M. Gobbetti, P. Buzzini, A. Corsetti. Influenza delle alterazioni patologiche del latte sul processo di caseificazione. Il Latte, 9, 904-915, 1994.

 

Libri
- M. Gobbetti, A. Corsetti (a cura di). Biotecnologia dei prodotti lievitati da forno. Casa Editrice Ambrosiana, Milano, 2010.

 

E-books

- Lacroix, C., Collado, M. C., Chassard, C., Corsetti, A., eds. (2019). Infant Gut Microbiota Colonization and Food Impact. Lausanne: Frontiers Media. doi: 10.3389/978-2-88945-868-4.

- Fox, E. M., Jordan, K., Fanning, S., Corsetti, A., eds. (2017). Microbial Food Safety Along the Dairy Chain. Lausanne: Frontiers Media. doi: 10.3389/978-2-88945-312-2.

 

Capitoli in libri a diffusione nazionale

-A. Corsetti, M. Schirone, G. Perpetuini, A. Ciarrocchi, R. Tofalo, G. Suzzi. La gestione della fermentazione nella produzione dell’Itrana da mensa. In: A. Di Vecchia, G. Leonardi (a cura di). Itrana: una cultivar molto speciale, pp. 83-91. Supplemento a “I Georgofili. Atti della Accademia dei Georgofili” Anno 2013 – Serie VIII – Vol. 10 (189° dall’inizio) – Società Editrice Fiorentina.

- A. Corsetti, M. Gobbetti. Pane e altri prodotti lievitati da forno. In: G.A: Farris, M. Gobbetti, E. Neviani, M. Vincenzini (a cura di). Microbiologia dei prodotti alimentari, Cap. 16, pp. 337-364. Casa Editrice Ambrosiana, Milano, 2012. ISBN 978-88-08-18237-1

- A. Corsetti, F. Villani, D. Ercolini. Identificazione fenotipica e genotipica dei batteri lattici. In: M. Gobbetti e A. Corsetti (a cura di). Biotecnologia dei prodotti lievitati da forno, Cap. 5, pp. 93-119. Casa Editrice Ambrosiana, Milano, 2010.
- A. Corsetti, G.A. Farris, M. Gobbetti.Uso del lievito naturale. In: M. Gobbetti e A. Corsetti (a cura di). Biotecnologia dei prodotti lievitati da forno, Cap. 9, pp. 171-187. Casa Editrice Ambrosiana, Milano, 2010.
- M. Gobbetti, A. Corsetti, L. Settanni, M. Calasso. Enzimi, esopolisaccaridi e batteriocine. In: M. Gobbetti e A. Corsetti (a cura di). Biotecnologia dei prodotti lievitati da forno, Cap. 10, pp. 189-206. Casa Editrice Ambrosiana, Milano, 2010.
- B. Lanza, A.Corsetti. Olive da mensa. pp 635-655. In: L'ulivo e l'olio, coordinamento scientifico di M. Pisante, P. Inglese, G. Lercker. Collana Coltura & Cultura, ideata e coordinata da R. Angelini, Bayer CropScience, Ed. Script, Bologna, 2009.
- M.Gobbetti, P. Lavermicocca e A. Corsetti. Microbiologia degli Alimenti. In: De Felip, G. (coord.). Recenti Aspetti dell'Igiene e Microbiologia degli Alimenti, Cap. 10, pp. 217-302. Tecniche Nuove, Milano, 2001.

 

Capitoli in libri a diffusione internazionale

-R. Tofalo, A. Corsetti. RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA. Methods in Molecular Biology, 1644, pp. 195-201, 2017.

- A. Corsetti, G. Perpetuini, R. Tofalo. Biopreservation effects in fermented foods. In: Holzapfel, W.H. (Ed.). Advances in fermented foods and beverages, Cap. 13, pp 311-332. Woodhead Publishing Limited, 2015. 

- A. Corsetti. Technology of sourdough fermentation and sourdough applications. In: M. Gobbetti and M. Gaenzle Eds. Handbook on sourdough biotechnology, Cap. 4, pp. 85-103. 2013 Springer, New York, USA, 2013.

- P. Carnevali, F. Minervini, A. Corsetti. Liquid sourdough fermentation. In: Hui, Y.H. (Ed). Handbook of fermented food and beverage technology, Cap. 29, pp. 517-526. CRC Press, Florida, USA, 2012.

- L. Stepaniak, C. Fleming, M. Gobbetti, A. Corsetti, P.F. Fox. Indigenous nucleases in milk. In P.F. Fox and P.L.H. McSweeney (Eds.). Advanced Dairy Chemistry - 1. Proteins. 3rd Edition, Part A., Cap 11.5, pp. 543-559. Kluwer Academic/Plenum Publishers, New York, 2003.

 

Articoli in Enciclopedie a diffusione internazionale

- A. Corsetti,  R. Prete. N. Garcia-Gonzalez. Lactobacillus ssp.: Lactobacillus plantarum. In: Reference Module in Food Sciences, pp. 1-8. Elsevier 2018.

- A. Corsetti, A. Ciarrocchi, R. Prete. Lactobacillus ssp.: Lactobacillus plantarum. In: Reference Module in Food Sciences, pp. 1-8. Elsevier 2015.

- A. Corsetti, S. Valmorri. Lactobacillus ssp.: Lactobacillus plantarum. In: Encyclopedia of Dairy Sciences, Second Edition, Vol. 3, pp. 111-113. Academic Press Ltd., 2011.

-A. Corsetti, M. Gobbetti. Lactobacillus plantarum. In: Encyclopedia of Dairy Sciences, 1501-1507. Academic Press Ltd., 2002.

- M. Gobbetti, A. Corsetti. Streptococcus. In: Encyclopedia of Food Microbiology, Vol. 3, pp. 2117-2127. Academic Press Ltd., London, 1999.

 

Atti di Convegni internazionali

 

- R. Prete, A.L. Gallardo, S.L. Long, C. Gahan, S.A. Joyce, A. Corsetti. Food-associated Lactibacillus plantarum characterization by the means of targeted metabolomics analysis of bile salts hydrolase activity. In: 13^th International Scientific Conference on Probiotics, Prebiotics, Gut Microbiota and Health – IPC2019 p. 48, Praga: IPC2019, Praga, (Czech Republic), 17-20 giugno 2019.

- N. G. Gonzalez, N.S. Maria Angeles, R. Prete, N. Battista, A. Corsetti, C. Gahan. Immunomodulation, of murine macrophages J774.1 by Lactobacillus plantarum strains isolated from the human gastrointestinal tract and fermented foods. In: Microbial diversity 2019. Drivers of Microbial Diversity. Catania, 25-27 September 2019.

- R. Prete, N. Garcia-Gonzalez, N. Battista, A. Corsetti. Interaction of food-associated Lactobacillus plantarum with human derived intestinal epithelial cells. Pag. 47-48, In “Proceedings of the 12th International Scientific Conference on Probiotics, Prebiotics, Gut Microbiota and Health – IPC 2018, 18-21 June, Budapest, Hungary.

- N. Garcia-Gonzalez, R. Prete, N. Battista, A. Corsetti. Host-Microbe Dialogue: evaluation of food-associated lactobacillus plantarum adhesion property to human intestinal epithelium. Pag. PS2-19, In “Microbial diversity, Drivers of microbial diversity” MD2017 24-26 october 2017, Bari, Italy.

- R. Prete, S.A. Joyce, A. Lopez Gallardo, S.L. Long, C.G. Gahan, A. Corsetti. Targeted metabolomics analysis of bile salts hydrolase activity from food-borne lactobacillus plantarum. Pag. PS2-37, In “Microbial diversity, Drivers of microbial diversity” MD2017 24-26 october 2017, Bari, Italy.

- G. Perpetuini, M. Schirone, R. Tofalo, P. Di Gianvito, F. Tittarelli, A. Corsetti, G. Suzzi. Variation in adhesion properties and surface hydrophobicity of wine Pichia manshuricastrains. Pag. 302 In “Yeasts for global happines”14^th International Congress on Yeasts ICY2016 11-15september 2016 Hyogo, Japan.

- R. Prete, A. Ciarrocchi, M. Schirone, G. Perpetuini, R. Tofalo, G. Suzzi, A. Corsetti. Antigenotoxic potential of food-borne yeasts. Pag. 317 In “Yeasts for global happines”14^th International Congress on Yeasts ICY2016 11-15 september 2016 Hyogo, Japan.

- R. Prete, A. Ciarrocchi, R. Tofalo, G. Suzzi, M. Schirone, G. Cenci, M. Sergi, A. Corsetti. Selection of food-associated Lactobacillus plantarumactive strains as DNA-bioprotective agents able to inhibit genotoxic effect of 4-nitroquinoline-1-oxide. pp. 261 Book of Abstracts, 25^thInternational ICFMH Conference – FoodMicro: One health meets food microbiology, 19^th-22^th July 2016, University College Dublin, Dublin, Ireland.

- A. Ciarrocchi, R. Prete, R. Tofalo, G. Suzzi, M. Schirone, G. Perpetuini, G. Cenci, D. Compagnone, A. Corsetti. Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest. pp. 300 Book of Abstracts, 25^thInternational ICFMH Conference – FoodMicro: One health meets food microbiology, 19^th- 22^thJuly 2016, University College Dublin, Dublin, Ireland.

- G. Perpetuini, B.N. Pham-Hoang, H. Scornec, R. Tofalo, M. Schirone, G. Suzzi, J.F. Cavin, Y. Waché, A. Corsetti, H. Licandro-Seraut. Link between Lactobacillus pentosusadaptation to olive brine and its ability to form biofilms. “Microbial diversity, The challenge of complexity” MD2015 27-29 October 2015, Perugia, Italy.

- P. Di Gianvito, R. Tofalo, G. Perpetuini, M. Schirone, A. Corsetti, G. Suzzi. Occurrence of biogenic amines producing and degrading bacteria in pecorino cheeses. “Microbial diversity, The challenge of complexity” MD2015 27-29 October 2015, Perugia, Italy.

- V. Di Marzio, P. Visciano, R. Tofalo, F. Pomilio, E. Di Giannatale, L. Sacchini, A. Corsetti, M. Schirone, G. Suzzi. Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. “Microbial diversity, The challenge of complexity” MD2015 27-29 October 2015, Perugia, Italy

- A. Ciarrocchi, R. Prete, R. Tofalo, M. Schirone, G. Cenci., A. Corsetti. Bile Resistance and antigenotoxic activity of food-associated microbes. “Microbial diversity, The challenge of complexity” MD2015 27-29 October 2015, Perugia, Italy.

- A. Ciarrocchi, R. Prete, R. Tofalo, M. Schirone, G. Cenci, A. Corsetti. Traditional fermented foods are a source of microorganism showing antigenotoxic activity. Pag. 51 In “Traditional foods from Adriatic to Caucasus” 3rd International Symposium 1-4 october 2015 Sarajevo, Bosnia and Herzegovina (BEST POSTER AWARD).

- G. Perpetuini, P. Di Gianvito, R. Tofalo, G. Arfelli, M. Schirone, A. Corsetti, G. Suzzi. Study of ATG1, ATG17and ATG29gene expression in Saccharomyces cerevisiaesparkling wine yeasts. Pag. 26 in “Yeast Biodiversity and biotechnology in the twenty-first century” 32^ndISSY 13-17 september 2015 Perugia, Italy.

- G. Fasoli, R. Tofalo, F. Patrignani, R. Lanciotti, G. Perpetuini, M. Schirone, L. Grazia, A. Corsetti, G. Suzzi. Exploring genetic diversity and metabolic profiles of Kluyveromyces marxianusdairy yeast. Pag. 121 in “Yeast Biodiversity and biotechnology in the twenty-first century” 32^ndISSY 13-17 september 2015 Perugia, Italy-

- A. Corsetti, G. Perpetuini, H. Scornec, R. Tofalo, P. Serror, M. Schirone, G. Suzzi, JF Cavin, H. Licandro-Seraut. Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine. Pag 90-93, In "Proceedings of the second international conference on microbial diversity 2013 - microbial interactions in complex ecosystems", MD2013, 23-25 october 2013, Torino, Italy.

- A. Corsetti, G. Perpetuini, M. Schirone, R. Tofalo, G. Fasoli, G. Suzzi G. Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations. Atti - FOOD MICRO 2012, Istanbul, 3-7 Settembre 2012: 686.

-R. Tofalo, M. Schirone, G. Fasoli, A. Corsetti, I. Aguzzi, G. Suzzi. Dominant Saccharomyces cerevisiae strains characterize Montepulciano d'Abruzzo red wine. Atti - FOOD MICRO 2012, Istanbul, 3-7 Settembre 2012: 685.

-  M. Schirone, R. Tofalo, G. Fasoli, G. Perpetuini, A. Corsetti, A.C. Manetta, G. Suzzi. High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy). Atti - FOOD MICRO 2012, Istanbul, 3-7 Settembre 2012: 127.

- G. Suzzi, C. Chaves-Lopez, R. Tofalo, A. Corsetti, M. Schirone. Dairy yeasts from technological to functional aspects. ICY 2012

- R. Tofalo, M. Schirone, G. Perpetuini, A. Corsetti, G. Suzzi. Saccharomyces/non-Saccharomyces interactions in organic wines. Proceedings 29^th International Specialised Symposium on yeasts, Guadalajara, Mexico, August 29 - September 2, 2011: 22.

-M. Schirone, R. Tofalo, A. Corsetti, G. Perpetuini, G. Suzzi. Influence of DAP addition to must and micro-oxigenation of non-Saccharomyces wine yeasts. Proceedings 29^th International Specialised Symposium on yeasts, Guadalajara, Mexico, August 29 - September 2, 2011: 95.

-G. Perpetuini, R. Tofalo, M. Schirone, A. Corsetti, G. Suzzi. Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives. Proceedings 29^th International Specialised Symposium on yeasts, Guadalajara, Mexico, August 29 - September 2, 2011: 136.

- R. Tofalo, M. Schirone, G. Perpetuini, I. Aguzzi, A. Corsetti, G. Suzzi. FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts. Proceedings of the First International Conference on Microbial Diversity 2011 - Environmental Stress and Adaptation, MD 2011, Milan, Italy, 26-28 October 2011: 210.

- R. Tofalo, G.C. Telera, M. Schirone, G. Perpetuini, A. Corsetti, G. Suzzi. Positive or negative role of autochthonous Saccharomyces cerevisiae starter dominance during must fermentation and their influence on non-Saccharomyces wine yeasts. Proceedings 4^th Congress of European Microbiologists FEMS 2011, Ginevra, 26-30 June 2011: 1552.

- G. Perpetuini, M. Schirone, R. Tofalo, G. Angelozzi, G. Suzzi, A. Corsetti. Microbiological and physicochemical characterization of naturally fermented Italian table olives. Proceedings 4^th Congress of European Microbiologists FEMS 2011, Ginevra, 26-30 June 2011: 1551.   - A. Corsetti, R. Tofalo, M. Schirone, G. Perpetuini, M. Quinto, G. Suzzi.. Bioconversion of linoleic acid to bioactive CLA isomers cis-9, trans-11 C18:2 and trans-10, cis-12 C18:2 by Lactobacillus casei and Lactobacillus plantarum- group strains. Atti - 14th International Biotechnology Symposium and Exhibition IBS 2010, Rimini 14-18 September 2010: IBTS 2010_1837.
- R. Tofalo, M. Schirone, G. Perpetuini, G. Suzzi, A. Corsetti. Metabolic and genotypic profiles of Lactobacillus plantarum strains isolated from table olives and sourdoughs. Atti - 22nd International ICFMH Symposium Food Micro, Copenhagen 30 agosto - 3 settembre 2010: 97.
- R. Tofalo, G. Suzzi, M. Schirone, G. Perpetuini, A. Corsetti. Development and evaluation of a real-time quantative PCR assay for detect and enumeration of dominant yeasts in table olives. Atti - 22nd International ICFMH Symposium Food Micro, Copenhagen 30 agosto - 3 settembre 2010: 190
- R. Tofalo, G.C. Telera, M. Schirone, A. Corsetti, G. Suzzi. Flocculation in Saccharomyces and non-Saccharomyces wine yeasts. Atti - 14th International Biotechnology Symposium and Exhibition IBS 2010, Rimini 14-18 September 2010: IBTS 2010_1906.
- Tofalo R., Schirone M., Telera G., Corsetti A., Suzzi G. Influence of organic viticulture on non-Saccharomyces wine yeasts. Proceedings 2nd International Symposium "Wine microbiology abd safety: from the vineyard to the bottle (Microsafetywine). Martina Franca (TA), Italy, 19-20 Novembre 2009: 23.
- Schirone M., Tofalo R., Suzzi G., Corsetti A. A preliminary evaluation of physicochemical and microbiological characteristics of "Pecorino di Farindola" cheese. Atti - Methods and issues in cheese authenticity studies: a workshop.L'autenticità dei formaggi: dagli approcci analitici alle politiche per la tutela di consumatori e produttori. Avellino, 3-5 Settembre 2009: 56.
- Tofalo R., Schirone M., Corsetti A., Suzzi G. Characterization of coagulase-negative cocci involved in the ripening of Manteca cheese. Atti - Methods and issues in cheese authenticity studies: a workshop.L'autenticità dei formaggi: dagli approcci analitici alle politiche per la tutela di consumatori e produttori. Avellino, 3-5 settembre 2009: 58.
- Tofalo R., Schirone M., Telera G., Corsetti A., Suzzi. G. Yeasts associated with the spontaneous fermentation of Montepulciano and Trebbiano grape musts from organic viticulture in Abruzzo region. Atti del 27th "International Specialized Symposium on Yeasts", Yeasts for health and biotechnologies, Institut Pasteur, Paris, France, 26-29 August 2009: 111.
- A. Corsetti, G. Caldini, R. Tofalo, F. Trotta, G. Suzzi, G. Cenci. Antigenotoxic properties of autochthonous lactic acid bacteria and yeasts isolated from raw milk traditional Italian ewe cheeses. Proceedings of the International Scientific Conference on Nutraceuticals and Functional Foods. Zilina, Slovakia, June 9th - 11th, 2009, p. 20.
- M. Quinto, G. Spadaccino, G. Gambacorta, M. Faccia, R. Tofalo, M. Schirone, A. Corsetti. Effect of different parameters on the production of conjugated linoleic acids from linoleic acid bioconversion by lactic acid bacteria. Proceedings 4th International Symposium on Recent Advances in Food Analysis. Prague, Czech Republic, November 4-6, 2009, p. 557.
- P. Carnevali, R. Di Cagno, M. De Angelis, F. Minervini, A. Limitone, A Corsetti, M.G. Gänzle, R.Ciati, M. Gobbetti. In situ exopolysaccharides production by sourdough Weissella cibaria and Lactobacillus plantarum: molecular characterization and their effect on bread texture. Proceedings 3rd International Symposium on Sourdough. Bari, Italy, October 25-28, 2006, p. 81.
- P. Vernocchi, D. Serrazanetti, M. Vallicelli, M. Ndagijimana, A. Gianotti, A. Corsetti, M.E. Guerzoni. Metabolites mediate LAB-yeasts interactions in sourdough. Proceedings 3rd International Symposium on Sourdough. Bari, Italy, October 25-28, 2006, p. 48.
- P. Vernocchi, R. Tofalo, C. Travisano, S. Torriani, A. Corsetti, G. Suzzi, F. Gardini. Application of a classification tree method to analyze the biodiversity of C. milleri from sourdoughs. Proceedings 3rd International Symposium on Sourdough. Bari, Italy, October 25-28, 2006, p. 31.
- R. Di Cagno, M. De Angelis, S. Siragusa, G. Gallo, L. Settanni, E. Parente, A.Corsetti, M. Gobbetti. Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough. Proceedings 3rd International Symposium on Sourdough. Bari, Italy, October 25-28, 2006, p. 28.
-A. Corsetti, S. Valmorri, L. Settanni, A. Paparella, G. Suzzi. Rapid differentiation, in situ detection and monitoring of sourdough lactobacilli from the Abruzzo region (Central Italy). Proceedings 3rd International Symposium on Sourdough. Bari, Italy, October 25-28, 2006, p. 20
-A. Corsetti, G. Caldini, F. Trotta, O. Massitti, M. Mastrangelo, G. Cenci. Resistance properties of autochthonous lactobacilli isolated from italian cheeses. Proceedings 20th International ICFMH Symposium - Food Micro 2006 - Bologna, Italy, August 29 - September 2, 2006, p. 351.
- L. Settanni, G. Suzzi, C. Chaves López, G.E. Felis, M. Ombretta, M. Mastrangelo, A. Corsetti. Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity. Proceedings 20th International ICFMH Symposium - Food Micro 2006 - Bologna, Italy, August 29 - September 2, 2006, p. 335.
-A. Corsetti*, S. Valmorri, L. Settanni. Exploitation of lactic acid bacteria potentiality for improving sourdough breads. International Congress on "Technological innovation and enhancement of marginal products". 5-7th April 2005, Foggia, Italy, pp. 532-540.
- A. Serio, C. Chaves-Lopez, G. Martino, A. Corsetti, A. Paparella. Microbiological and physico-chemical characterization of Pecorino Abruzzese cheese during ripening. International Congress on "Technological innovation and enhancement of marginal products". 5-7th April 2005, Foggia, Italy, pp. 604-611.
- L. Settanni, S. Valmorri, D. Van Sinderen, G. Suzzi, A. Corsetti. Molecular approach for the rapid identification, in situ detection and monitoring of sourdough lactobacilli. 8th Symposium on Lactic Acid Bacteria - Genetics, Metabolism and Applications. August 28 to September 1 2005, Egmond aan Zee, The Netherlands (vol 1, pp. B016).
-A. Corsetti, M. De Angelis, M. Finetti, D. Gallitelli and M. Gobbetti. Cold stress responses in sourdough lactic acid bacteria: induction of cryotolerance and identification of cold shock gene in Lactobacillus spp. 7° Symposium on Lactic Acid Bacteria - Genetics, Metabolism and Applications. G66, Egmond aan Zee, Netherlands, 1-5 September 2002.
- M. Gobbetti, C.I. Clarke, M. De Angelis, R. Di Cagno, A. Corsetti, E.K. Arendt, M. De Vincenzi and P. Lavermicocca. Combinations of selected lactic acid bacteria and non-conventional flours to produce sourdough breads with a decreased toxicity for human cereal intolerance. 7° Symposium on Lactic Acid Bacteria - Genetics, Metabolism and Applications. A41, Egmond aan Zee, Netherlands, 1-5 September 2002.
- M. Gobbetti, M. De Angelis and A. Corsetti. Acid and cold temperature stress responses in Lactobacillus sanfranciscensis. Proc. International Symposium "Microbial Stress and Recovery in Food", 14-16 june. Quimpere, France, 1999, p. 35.
- A. Corsetti, M. Gobbetti, J. Rossi, P. Damiani. Antifungal properties of Lactobacillus sanfrancisco. Atti Conv. Lactic 97, Caen, Normandie, France, 1997, p. 531.
- M. Gobbetti, A. Corsetti, J. Rossi. The sourdough microflora. Dynamics of the soluble carbohydrates of wheat flour during lactic acid bacteria and yeasts fermentation. Gestions des populations microbiennes dans les industries agro-alimentaries. Proc. Congr. Societe Francaise de Microbiologie, Dijon, 9-10 Mars, 1994, pp. 253-265.

 

Atti di Convegni nazionali

- R. Prete, N. Garcia-Gonzalez, A. Corsetti. Biodiversità Funzionale Di Lactobacillus plantarum: Caratterizzazione Probiotica Interspecifica. pp. 196 Proceedings Bookof the XII Convegno Nazionale Biodiversità 2018, Biodiversità, Ambienti, Salute, 13^th-15^ndJune 2018, University of Teramo, Teramo, Italy.

- N. Garcia-Gonzalez, R. Prete, G. Perpetuini, R. Tofalo, N. Battista, A. Corsetti. Fermented Foods, from microbe to functionality, European Journal Of Histochemistry - A Journal Of Functional Cytology ISSN 1121-760Xvolume 62/ supplement 1 – 2018 pp. 34- 64° Convegno GEI Società Italiana di Biologia dello Sviluppo e della Cellula - Rettorato GSSI Gran Sasso Science Institute, 11-14 June 2018, L’Aquila, Italy.

- R. Prete, S. Long, S. Joyce, C. Gahan, A. Corsetti. Genetic and phenotypyc characterization of food-borne Lactobacillus plantarumstrains for potential probiotic activities. pp. 20 Poster Abstract Book, The Irish Division Focused meeting: Exploring the Microbe-Immune system Interface, 1^st-2^ndSeptember, 2016 Rochestown Park Hotel, Rochestown, Cork, Ireland.

- R. Prete, S. Long, S. Joyce, C. Gahan, A. Corsetti. Genetic and phenotypyc characterization of food-borne Lactobacillus plantarumstrains for potential probiotic activities. Book of Abstracts, APC Microbiome Institute Symposium, 6^thSeptember 2016, Western Gateway Building, University College Cork, Cork, Ireland.

- A. Corsetti, G. Perpetuini, R. Tofalo, M. Schirone, G. Fasoli, G. Suzzi. Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars. Atti - III Convegno Nazionale SIMTREA - Bari, 26-28 Giugno 2012.

- G. Perpetuini, H. Licandro-Seraut, M. Schirone, H. Scornec, P. Serror, R. Tofalo, G. Suzzi, J. F. Cavin, A. Corsetti. Lactic acid bacteria in table olives: from identification to mutagenesis. Atti - III Convegno Nazionale SIMTREA - Bari, 26-28 Giugno 2012.

-R. Tofalo, M. Schirone, G. Perpetuini, A. Corsetti, G. Suzzi G. Metodo rapido per determinare il carattere "Brett" nei vini. Atti - Enoforum 2011 - Innovazione ed Eccellenza, Arezzo 3-5 May 2011: 45.

-A. Corsetti, S. Valmorri, M. Mastrangelo, L. Settanni, G. Suzzi, M. Pisante. Batteri lattici autoctoni di grano e farine e loro ruolo nell'impasto acido. In (Cubadda R., Marconi E. Ed.) Atti 7° Convegno AISTEC Cereali tra tradizione e innovazione: il contributo della Scienza. Campobasso, Università degli Studi del Molise, 3-5 ottobre 2007. Pagg. 75-79, Università degli Studi del Molise 2009.
-M. Dentico, M. Quinto, A. Corsetti, L. Settanni, D. Centonze, T. Rotunno. Determinazione di acidi linoleici coniugati (CLA) mediante Ag+-HPLC in latti fermentati da ceppi di Lactobacillus paracasei e Lactobacillus plantarum. VI Congresso di Chimica degli Alimenti- Alba (CU), Italia, 7-10 novembre 2006, p. 41.
- F. Trotta, G. Caldini, P. Bosi, O. Massetti, A. Corsetti, G. Cenci. Antigenotoxicity and molecular characterization of indigenous lactobacilli isolated from cheeses. Atti 25° Congresso Nazionale della SIMGBM - Società Italiana di Microbiologia Generale e Biotecnologie Microbiche - Orvieto (TR), Italia, 8-10 giugno 2006, p. 123.
- M. Dentico, M. Quinto, A. Corsetti, O. Massitti, L. Settanni, D. Centonze, T. Rotunno. Proprietà funzionali in latti fermentati da ceppi di Lactobacillus paracasei e Lactobacillus plantarum:influenza dei parametri microbiologici sulla produzione di acidi linoleici coniugati (CLA). Atti 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti - CISETA - Cernobbio (CO), Italia, 19-20 settembre 2005, pp. 840-845.
- M. Quinto, M. Dentico, A. Corsetti, O. Massitti, L. Settanni, D. Centonze, T. Rotunno. Determinazione di acidi linoleici coniugati (CLA) in matrici alimentari: una interessante applicazione biotecnologia. Atti 19° Congresso Nazionale di Chimica Analitica - Centro Polaris Parco scientifico e Tecnologico della Sardegna - Pula (CA), Italia, 11-15 settembre 2005.
- M. Gobbetti, M. De Angelis, A. Corsetti. Biotecnologie per lo studio dell'adattamento ambientale dei batteri lattici nell'industria alimentare. Atti Convegno "Proposte innovative ed applicazioni industriali di Biotecnologie Agrarie ed Alimentari". Mosciano Stazione (TE), 25-26 ottobre 2001, pp. 17-22.
- E. Smacchi, A. Corsetti, P. Lavermicocca, M. Gobbetti. Effetto ipotensivo di peptidi derivati da caseina e proteine di origine vegetale. In: Ricerche ed innovazioni nell'industria alimentare, vol. 3°; a cura di Sebastiano Porretta; Chiriotti Editore, 470-477, 1998.
- A. Corsetti, M. Gobbetti, J. Rossi. Metabolismo dei carboidrati di Lactobacillus sanfrancisco durante la fermentazione dell'impasto acido. Atti 26° Congr. S.I.M., Baveno (VB), 24-27 Settembre, 1997, p.110.
- J. Rossi, M. Gobbetti, P. Buzzini, A. Corsetti, E. Smacchi. La biodiversità per la tipizzazione dei prodotti alimentari della regione Umbria. Atti Conv. La conservazione della biodiversità in Umbria: situazione attuale e prospettiva, Perugia 28-30 Maggio, 1996, pp. 315-330.
- M. Gobbetti, J. Rossi, L. Stepaniak, A. Corsetti, E. Smacchi. Inibizione di attività endo ed amino-peptidasiche da peptidi generati nel corso dei processi di caseificazione e di produzione di lievitati da forno. In: Ricerche e innovazioni nell'industria alimentare (S. Porretta ed.), Vol. II, 861-872, 1996.
- A. Corsetti, M. Gobbetti, P. F. Fox, G. Manfredi, J. Rossi. Attività esterasiche e lipolitiche di lattobacilli mesofili e termofili. Atti Conv. Biodiversità microbica: aspetti tassonomici, biotecnologici e metodologici, Reggio Emilia 26 - 27 Ottobre, 1995, pp. 159-164.
- A. Corsetti, M. Gobbetti, J. Rossi, E. Smacchi. Microflora degli impasti acidi. Biodiversità di batteri lattici correlata ad aspetti biotecnologici della panificazione. Atti Conv. Biodiversità aspetti microbica: tassonomici, b