ROSSI, Jone
ROSSI, Jone
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.
2002 De Angelis, M.; Mariotti, L.; Rossi, Jone; Servili, Maurizio; Fox, P. F.; Rollán, G.; Gobbetti, M.
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling
2000 Corsetti, A.; Gobbetti, M.; De Marco, B.; Balestrieri, Fabrizio; Paoletti, F.; Russi, Luigi; Rossi, Jone
Free D- and L- amino acids evolution during sourdough fermentation and baking
1994 Gobbetti, M.; Simonetti, Maria Stella; Rossi, Jone; Cossignani, Lina; A., Corsetti; Damiani, Pietro
Impiego di microrganismi selezionati per la fermentazione di olive da tavola.
2004 Esposto, Sonia; Massitti, O.; Rizza, V.; Rossi, Jone; Servili, Maurizio; Corsetti, A.
Lactic acid bacteria isolated from dairy products inhibit genotoxic effect of 4-nitroquinoline-1-oxide in SOS-Chromotest.
2002 Cenci, Giovanni; Rossi, Jone; Trotta, F.; Caldini, G.
Semi-continuous and contuinuous riboflavin production by calcium-alginate-immibilized Candida saitoana 4253 in concentrated rectified grape must
1999 Buzzini, Pietro; Rossi, Jone
Sourdough lactic acid bacteria effects on bread firmness and staling
1998 Corsetti, A; Gobbeti, M; Balestrieri, F; Paoletti, F; Russi, Luigi; Rossi, Jone
The sourdough Microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced
1996 Damiani, Pietro; Gobbetti, M.; Cossignani, Lina; Corsetti, A.; Simonetti, Maria Stella; Rossi, Jone
Utilization of grape must and concentrated grape must to produce gluconic acid by Aspergillus niger in batch fermentations
1993 Buzzini, Pietro; Gobbetti, M.; Rossi, Jone; Ribaldi, M.
Valutazione in vitro dell'attività antigenotossica di batteri lattici isolati da prodotti fermentati a base latte presenti in commercio.
2000 Villarini, Milena; Scassellati Sforzolini, G; Pasquini, Rossana; Fatigoni, Cristina; Cenci, Giovanni; Caldini, Giovanna; Trotta, Francesca; Rossi, Jone
Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamic during baking
1995 Gobbetti, M.; Simonetti, Maria Stella; Corsetti, A.; Santinelli, F.; Rossi, Jone; Damiani, Pietro