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Title
Cited by
Cited by
Year
Acetic acid bacteria: physiology and carbon sources oxidation
D Mamlouk, M Gullo
Indian journal of microbiology 53, 377-384, 2013
3062013
Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection
M Gullo, P Giudici
International journal of food microbiology 125 (1), 46-53, 2008
2832008
Characterization of acetic acid bacteria in “traditional balsamic vinegar”
M Gullo, C Caggia, L De Vero, P Giudici
International journal of food microbiology 106 (2), 209-212, 2006
2412006
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects
M Gullo, E Verzelloni, M Canonico
Process Biochemistry 49 (10), 1571-1579, 2014
2002014
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar
L De Vero, E Gala, M Gullo, L Solieri, S Landi, P Giudici
Food Microbiology 23 (8), 809-813, 2006
1622006
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications
H Haghighi, M Gullo, S La China, F Pfeifer, HW Siesler, F Licciardello, ...
Food Hydrocolloids 113, 106454, 2021
1522021
Valorization of cheese whey using microbial fermentations
T Zotta, L Solieri, L Iacumin, C Picozzi, M Gullo
Applied microbiology and biotechnology 104 (7), 2749-2764, 2020
1402020
Occurrence and dominance of yeast species in sourdough
A Pulvirenti, L Solieri, M Gullo, L De Vero, P Giudici
Letters in applied microbiology 38 (2), 113-117, 2004
1192004
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives
M Gullo, S La China, PM Falcone, P Giudici
Applied microbiology and biotechnology 102, 6885-6898, 2018
1172018
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar
M Gullo, L De Vero, P Giudici
Applied and environmental microbiology 75 (8), 2585-2589, 2009
1162009
Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars
JJ Wu, M Gullo, FS Chen, P Giudici
Current microbiology 60, 280-286, 2010
942010
Candida humilis—dominant species in sourdoughs for the production of durum wheat bran flour bread
M Gullo, AD Romano, A Pulvirenti, P Giudici
International journal of food microbiology 80 (1), 55-59, 2003
892003
Increased production of bacterial cellulose as starting point for scaled-up applications
M Gullo, A Sola, G Zanichelli, M Montorsi, M Messori, P Giudici
Applied Microbiology and Biotechnology 101, 8115-8127, 2017
802017
Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties
P Giudici, M Gullo, L Solieri, PM Falcone
Advances in food and nutrition research 58, 137-182, 2009
712009
Exploring K2G30 genome: a high bacterial cellulose producing strain in glucose and mannitol based media
M Gullo, S La China, G Petroni, S Di Gregorio, P Giudici
Frontiers in microbiology 10, 434280, 2019
572019
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review
S La China, G Zanichelli, L De Vero, M Gullo
Biotechnology letters 40, 1289-1302, 2018
542018
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs
A Pulvirenti, C Caggia, C Restuccia, M Gullo, P Giudici
Annals of microbiology 51 (1), 107-120, 2001
522001
Acetobacter pasteurianus Strain AB0220: Cultivability and Phenotypic Stability Over 9 Years of Preservation
M Gullo, D Mamlouk, L De Vero, P Giudici
Current microbiology 64, 576-580, 2012
512012
Preservation, characterization and exploitation of microbial biodiversity: The perspective of the italian network of culture collections
L De Vero, MB Boniotti, M Budroni, P Buzzini, S Cassanelli, R Comunian, ...
Microorganisms 7 (12), 685, 2019
492019
Traditional balsamic vinegar
P Giudici, M Gullo, L Solieri
Vinegars of the World, 157-177, 2009
462009
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