Cavazza A - Search Results

1

Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.

Franciosi E, Carafa I, Nardin T, Schiavon S, Poznanski E, Cavazza A, Larcher R, Tuohy KM. Franciosi E, et al. Among authors: cavazza a. Biomed Res Int. 2015;2015:625740. doi: 10.1155/2015/625740. Epub 2015 Feb 23. Biomed Res Int. 2015. PMID: 25802859 Free PMC article.

2

The spatial distribution of bacteria in Grana-cheese during ripening.

Monfredini L, Settanni L, Poznanski E, Cavazza A, Franciosi E. Monfredini L, et al. Among authors: cavazza a. Syst Appl Microbiol. 2012 Feb;35(1):54-63. doi: 10.1016/j.syapm.2011.07.002. Epub 2011 Sep 22. Syst Appl Microbiol. 2012. PMID: 21943677

3

Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese.

Franciosi E, De Sabbata G, Gardini F, Cavazza A, Poznanski E. Franciosi E, et al. Among authors: cavazza a. Food Microbiol. 2011 Feb;28(1):43-51. doi: 10.1016/j.fm.2010.08.003. Epub 2010 Aug 14. Food Microbiol. 2011. PMID: 21056774

4

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E. Settanni L, et al. Among authors: cavazza a. Food Microbiol. 2011 Aug;28(5):883-90. doi: 10.1016/j.fm.2010.12.003. Epub 2010 Dec 13. Food Microbiol. 2011. PMID: 21569930 Free article.

5

Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.

Poznanski E, Cavazza A, Cappa F, Cocconcelli PS. Poznanski E, et al. Among authors: cavazza a. Int J Food Microbiol. 2004 Apr 15;92(2):141-51. doi: 10.1016/j.ijfoodmicro.2003.09.006. Int J Food Microbiol. 2004. PMID: 15109791

6

A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening.

Franciosi E, Settanni L, Carlin S, Cavazza A, Poznanski E. Franciosi E, et al. Among authors: cavazza a. J Dairy Sci. 2008 Aug;91(8):2981-91. doi: 10.3168/jds.2007-0764. J Dairy Sci. 2008. PMID: 18650274 Free article.

7

Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.

Franciosi E, Gardini F, Monfredini L, Tabanelli G, Fabris A, Endrizzi I, Poznanski E, Gasperi F, Cavazza A. Franciosi E, et al. Among authors: cavazza a. J Dairy Sci. 2012 Oct;95(10):5485-94. doi: 10.3168/jds.2011-4693. Epub 2012 Aug 3. J Dairy Sci. 2012. PMID: 22863106 Free article.

8

Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.

Stefanini I, Albanese D, Cavazza A, Franciosi E, De Filippo C, Donati C, Cavalieri D. Stefanini I, et al. Among authors: cavazza a. Microb Biotechnol. 2016 Mar;9(2):195-208. doi: 10.1111/1751-7915.12337. Epub 2016 Jan 18. Microb Biotechnol. 2016. PMID: 26780037 Free PMC article.

9

Entrapment of viable microorganisms by SiO2 sol-gel layers on glass surfaces: trapping, catalytic performance and immobilization durability of Saccharomyces cerevisiae.

Inama L, Diré S, Carturan G, Cavazza A. Inama L, et al. Among authors: cavazza a. J Biotechnol. 1993 Aug;30(2):197-210. doi: 10.1016/0168-1656(93)90113-2. J Biotechnol. 1993. PMID: 7764074

10

Proceedings of the second annual meeting of GenE-HumDi (COST Action 21113).

Ortiz-Bueno M, Ramos-Hernández I, Algeciras-Jiménez L, Kalter N, Rodríguez-Madoz JR, Bonafont J, Nair RR, Feeney O, Torella L, Montoliu L, Patsali P, Mussolino C, Luo Y, Xhetani M, Cavazza A, Hendel A, Benabdellah K, Lederer CW, Molina-Estévez FJ. Ortiz-Bueno M, et al. Among authors: cavazza a. Front Genome Ed. 2025 Nov 3;7:1667329. doi: 10.3389/fgeed.2025.1667329. eCollection 2025. Front Genome Ed. 2025. PMID: 41255853 Free PMC article.

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