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Publications by Luca Settanni
Transfer, Composition and Technological Characterization of the Lactic Acid Bacterial Populations of the Wooden Vats Used to Produce Traditional Stretched Cheeses
Food Microbiology
Microbiology
Food Science
The Influence of the Wooden Equipment Employed for Cheese Manufacture on the Characteristics of a Traditional Stretched Cheese During Ripening
Food Microbiology
Microbiology
Food Science
Evolution of Shelf Life Parameters of Ready-To-Eat Escarole (Cichorium Endivia Var. Latifolium) Subjected to Different Cutting Operations
Scientia Horticulturae
Horticulture
A Survey of the Main Technology, Biochemical and Microbiological Features Influencing the Concentration of Biogenic Amines of Twenty Apulian and Sicilian (Southern Italy) Cheeses
International Dairy Journal
Applied Microbiology
Biotechnology
Food Science
Effect of the Mechanical Harvest of Drupes on the Quality Characteristics of Green Fermented Table Olives
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Yeast Ecology of Vineyards Within Marsala Wine Area (Western Sicily) in Two Consecutive Vintages and Selection of Autochthonous Saccharomyces Cerevisiae Strains
Journal of Bioscience and Bioengineering
Applied Microbiology
Biotechnology
Bioengineering
Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production
Italian Journal of Food Safety
Food Science
Rapid Differentiation and in Situ Detection of 16 Sourdough Lactobacillus Species by Multiplex PCR
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
