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All papers authored by Luca Settanni

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2020 Paolo Ruisi, Rosolino Ingraffia, Valeria Urso, Dario Giambalvo, Antonio Alfonzo, Onofrio Corona, Luca Settanni

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, Alfonso S. Frenda

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Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat

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2016 Raimondo Gaglio, Natacha Couto

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, Cátia Marques

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, Maria de Fatima Silva Lopes, Giancarlo Moschetti, Constança Pomba, Luca Settanni

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

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Onofrio Corona

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, Antonio Alfonzo

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, Giusi Ventimiglia, Anna Nasca, Nicola Francesca, Alessandra Martorana, Giancarlo Moschetti

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, Luca Settanni

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

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Onofrio Corona, Walter Randazzo

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, Miceli Alessandro, Rosa Guarcello, Nicola Francesca, Hüseyin Erten, Giancarlo Moschetti, Luca Settanni

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Characterization of kefir-like beverages produced from vegetable juices

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2015 Walter Randazzo

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, Onofrio Corona, Rosa Guarcello, Nicola Francesca, Maria Antonietta Germanà, Hüseyin Erten, Giancarlo Moschetti, Luca Settanni

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Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

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Maria Luisa Scatassa, Raimondo Gaglio, Giusi Macaluso, Nicola Francesca, Walter Randazzo

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, Cinzia Cardamone, Antonino Di Grigoli, Giancarlo Moschetti, Luca Settanni

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

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