| 1 |
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system
Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C
Journal of Applied Microbiology, 103(2), 427, 2007 |
| 2 |
Bacterial population in traditional sourdough evaluated by molecular methods
Randazzo CL, Heilig H, Restuccia C, Giudici P, Caggia C
Journal of Applied Microbiology, 99(2), 251, 2005 |
| 3 |
Influence of hydroxyl functionalized hyperbranched polymers on the thermomechanical and morphological properties of epoxy resins
Cicala G, Recca A, Restuccia C
Polymer Engineering and Science, 45(2), 225, 2005 |
| 4 |
Selection, characterization and comparison of beta-glucosidase from mould and yeasts employable for enological applications
Barbagallo RN, Spagna G, Palmeri R, Restuccia C, Giudici P
Enzyme and Microbial Technology, 35(1), 58, 2004 |
| 5 |
Properties of endogenous beta-glucosidase of a Saccharomyces cerevisiae strain isolated from Sicilian musts and wines
Spagna G, Barbagallo RN, Palmeri R, Restuccia C, Giudici P
Enzyme and Microbial Technology, 31(7), 1030, 2002 |
| 6 |
Properties of endogenous beta-glucosidase of a Pichia anomala strain isolated from Sicilian musts and wines
Spagna G, Barbagallo RN, Palmeri R, Restuccia C, Giudici P
Enzyme and Microbial Technology, 31(7), 1036, 2002 |
