Zotta T[au] - Search Results

Year	Number of Results
2006	3
2007	2
2008	4
2009	3
2010	1
2011	1
2012	4
2013	3
2014	3
2015	5
2016	7
2017	4
2018	5
2019	5
2020	3
2021	1
2022	9
2023	2

1

Valorization of cheese whey using microbial fermentations.

Zotta T, Solieri L, Iacumin L, Picozzi C, Gullo M. Zotta T, et al. Appl Microbiol Biotechnol. 2020 Apr;104(7):2749-2764. doi: 10.1007/s00253-020-10408-2. Epub 2020 Feb 3. Appl Microbiol Biotechnol. 2020. PMID: 32009200 Free article. Review.

2

A review of methods for the inference and experimental confirmation of microbial association networks in cheese.

Parente E, Zotta T, Ricciardi A. Parente E, et al. Among authors: zotta t. Int J Food Microbiol. 2022 May 2;368:109618. doi: 10.1016/j.ijfoodmicro.2022.109618. Epub 2022 Mar 9. Int J Food Microbiol. 2022. PMID: 35279452 Review.

3

Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry.

Zotta T, Parente E, Ricciardi A. Zotta T, et al. J Appl Microbiol. 2017 Apr;122(4):857-869. doi: 10.1111/jam.13399. Epub 2017 Feb 16. J Appl Microbiol. 2017. PMID: 28063197 Free article. Review.

4

Adaptation to Aerobic Environment of Lactobacillus johnsonii/gasseri Strains.

Maresca D, Zotta T, Mauriello G. Maresca D, et al. Among authors: zotta t. Front Microbiol. 2018 Feb 9;9:157. doi: 10.3389/fmicb.2018.00157. eCollection 2018. Front Microbiol. 2018. PMID: 29479342 Free PMC article.

5

Structure of association networks in food bacterial communities.

Parente E, Zotta T, Faust K, De Filippis F, Ercolini D. Parente E, et al. Among authors: zotta t. Food Microbiol. 2018 Aug;73:49-60. doi: 10.1016/j.fm.2017.12.010. Epub 2017 Dec 22. Food Microbiol. 2018. PMID: 29526226

6

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs.

Zotta T, Di Renzo T, Sorrentino A, Reale A, Boscaino F. Zotta T, et al. Microorganisms. 2022 Sep 15;10(9):1849. doi: 10.3390/microorganisms10091849. Microorganisms. 2022. PMID: 36144451 Free PMC article.

7

Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives.

Zotta T, Giavalisco M, Parente E, Picariello G, Siano F, Ricciardi A. Zotta T, et al. Microorganisms. 2022 Mar 15;10(3):625. doi: 10.3390/microorganisms10030625. Microorganisms. 2022. PMID: 35336200 Free PMC article.

8

Proteolysis in model sourdough fermentations.

Zotta T, Piraino P, Ricciardi A, McSweeney PL, Parente E. Zotta T, et al. J Agric Food Chem. 2006 Apr 5;54(7):2567-74. doi: 10.1021/jf052504s. J Agric Food Chem. 2006. PMID: 16569045

9

Urease production by Streptococcus thermophilus.

Zotta T, Ricciardi A, Rossano R, Parente E. Zotta T, et al. Food Microbiol. 2008 Feb;25(1):113-9. doi: 10.1016/j.fm.2007.07.001. Epub 2007 Jul 25. Food Microbiol. 2008. PMID: 17993384

10

Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments.

Parente E, Zotta T, Giavalisco M, Ricciardi A. Parente E, et al. Among authors: zotta t. Int J Food Microbiol. 2023 Apr 16;391-393:110124. doi: 10.1016/j.ijfoodmicro.2023.110124. Epub 2023 Feb 21. Int J Food Microbiol. 2023. PMID: 36841075

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