QUATTRINI, MATTIA
QUATTRINI, MATTIA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Microbial consortia involved in fermented spelt sourdoughs : dynamics and characterization of yeasts and lactic acid bacteria
2020 D. Korcari, G. Ricci, M. Quattrini, M.G. Fortina
A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains
2020 M. Quattrini, D. Korcari, G. Ricci, M.G. Fortina
DEVELOPMENT OF NEW SYSTEMS OF BIO-PRESERVATION FOR THE SAFETY AND SHELF-LIFE OF FOOD
2018 M. Quattrini
Different strategies to enhance mould-free bread shelf life
2018 M. Quattrini, L. Nuanyi, M.G. Fortina, S. Xiang, C. Jonathan, G. Michael
Functional characterization of Lactobacillus plantarum ITEM 17215 : A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products
2018 M. Quattrini, C.E.M. Bernardi, M. Stuknyte, F. Masotti, A. Passera, G. Ricci, L. Vallone, I. DE NONI, M. Brasca, M.G. Fortina
Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
2018 M. Quattrini, N. Liang, M.G. Fortina, S. Xiang, J.M. Curtis, M. Gänzle
Functional characterization of Lactobacillus plantarum ITEM 17215 : a potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products
2018 M. Quattrini, C. Bernardi, M. Stuknytė, F. Masotti, A. Passera, G. Ricci, L. Vallone, I. De Noni, M. Brasca, M.G. Fortina
Detection of virulence-related genes in Lactococcus garvieae and their expression in response to different conditions
2017 G. Eraclio, G. Ricci, M. Quattrini, P. Moroni, M.G. Fortina
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
2017 M. Decimo, M. Quattrini, G. Ricci, M. Fortina, M. Brasca, T. Silvetti, F. Manini, D. Erba, F. Criscuoli, M.C. Casiraghi
New microbial consortia for the develpoment of new food quality's strategies
2016 M. Quattrini