| Lactobacilli in sourdough fermentation A Corsetti, L Settanni Food research international 40 (5), 539-558, 2007 | 752 | 2007 |
| Application of bacteriocins in vegetable food biopreservation L Settanni, A Corsetti International journal of food microbiology 121 (2), 123-138, 2008 | 620 | 2008 |
| Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits L Settanni, G Moschetti Food microbiology 27 (6), 691-697, 2010 | 565 | 2010 |
| Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding M De Angelis, S Siragusa, M Berloco, L Caputo, L Settanni, G Alfonsi, ... Research in Microbiology 157 (8), 792-801, 2006 | 344 | 2006 |
| Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk E Franciosi, L Settanni, A Cavazza, E Poznanski International dairy journal 19 (1), 3-11, 2009 | 292 | 2009 |
| Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms W Randazzo, O Corona, R Guarcello, N Francesca, MA Germanà, H Erten, ... Food Microbiology 54, 40-51, 2016 | 238 | 2016 |
| The use of multiplex PCR to detect and differentiate food-and beverage-associated microorganisms: a review L Settanni, A Corsetti Journal of microbiological methods 69 (1), 1-22, 2007 | 225 | 2007 |
| Characterization of kefir-like beverages produced from vegetable juices O Corona, W Randazzo, A Miceli, R Guarcello, N Francesca, H Erten, ... LWT-Food Science and Technology 66, 572-581, 2016 | 195 | 2016 |
| Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily L Settanni, E Palazzolo, V Guarrasi, A Aleo, C Mammina, G Moschetti, ... Food control 26 (2), 326-330, 2012 | 189 | 2012 |
| Characterization of bacteriocin‐like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity A Corsetti, L Settanni, D Van Sinderen Journal of Applied Microbiology 96 (3), 521-534, 2004 | 180 | 2004 |
| Diversity and technological potential of lactic acid bacteria of wheat flours A Alfonzo, G Ventimiglia, O Corona, R Di Gerlando, R Gaglio, ... Food Microbiology 36 (2), 343-354, 2013 | 147 | 2013 |
| Characterization of sourdough lactic acid bacteria based on genotypic and cell‐wall protein analyses A Corsetti, M De Angelis, F Dellaglio, A Paparella, PF Fox, L Settanni, ... Journal of Applied Microbiology 94 (4), 641-654, 2003 | 147 | 2003 |
| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation M Aponte, G Blaiotta, F La Croce, A Mazzaglia, V Farina, L Settanni, ... Food microbiology 30 (1), 8-16, 2012 | 130 | 2012 |
| Lactobacillus rossii sp. nov., isolated from wheat sourdough A Corsetti, L Settanni, D Van Sinderen, GE Felis, F Dellaglio, M Gobbetti International Journal of Systematic and Evolutionary Microbiology 55 (1), 35-40, 2005 | 125 | 2005 |
| The effectiveness of Opuntia ficus-indica mucilage edible coating on post-harvest maintenance of ‘Dottato’fig (Ficus carica L.) fruit A Allegra, G Sortino, P Inglese, L Settanni, A Todaro, A Gallotta Food packaging and shelf life 12, 135-141, 2017 | 123 | 2017 |
| The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’kiwifruit slices A Allegra, P Inglese, G Sortino, L Settanni, A Todaro, G Liguori Postharvest Biology and Technology 120, 45-51, 2016 | 120 | 2016 |
| Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses R Gaglio, N Couto, C Marques, MFS Lopes, G Moschetti, C Pomba, ... International Journal of Food Microbiology 236, 107-114, 2016 | 119 | 2016 |
| Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese L Settanni, A Di Grigoli, G Tornambé, V Bellina, N Francesca, G Moschetti, ... International journal of food microbiology 155 (1-2), 73-81, 2012 | 113 | 2012 |
| Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations A Corsetti, L Settanni, S Valmorri, M Mastrangelo, G Suzzi Food Microbiology 24 (6), 592-600, 2007 | 112 | 2007 |
| The Use of Lactobacillus pentosus 1MO To Shorten the Debittering Process Time of Black Table Olives (Cv. Itrana and Leccino): A Pilot-Scale Application M Servili, L Settanni, G Veneziani, S Esposto, O Massitti, A Taticchi, ... Journal of Agricultural and Food Chemistry 54 (11), 3869-3875, 2006 | 112 | 2006 |
