| Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk E Franciosi, L Settanni, A Cavazza, E Poznanski International dairy journal 19 (1), 3-11, 2009 | 277 | 2009 |
| Entrapment of viable microorganisms by SiO2 sol-gel layers on glass surfaces: Trapping, catalytic performance and immobilization durability of Saccharomyces cerevisiae L Inama, S Dirè, G Carturan, A Cavazza Journal of biotechnology 30 (2), 197-210, 1993 | 149 | 1993 |
| Rilevazione della flora microbica di mosti e vini A Cavazza, MS Grando, C Zini Vignevini 9, 17-20, 1992 | 143 | 1992 |
| Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park E Poznanski, A Cavazza, F Cappa, PS Cocconcelli International Journal of Food Microbiology 92 (2), 141-151, 2004 | 128 | 2004 |
| Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow’s milk cheeses E Franciosi, I Carafa, T Nardin, S Schiavon, E Poznanski, A Cavazza, ... BioMed Research International 2015, 2015 | 90 | 2015 |
| Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity E Callone, R Campostrini, G Carturan, A Cavazza, R Guzzon Journal of materials chemistry 18 (40), 4839-4848, 2008 | 87 | 2008 |
| Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system F Gardini, A Zaccarelli, N Belletti, F Faustini, A Cavazza, M Martuscelli, ... Food Control 16 (7), 609-616, 2005 | 82 | 2005 |
| Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits E Franciosi, L Settanni, N Cologna, A Cavazza, E Poznanski World Journal of Microbiology and Biotechnology 27, 171-180, 2011 | 71 | 2011 |
| Dynamic changes in microbiota and mycobiota during spontaneous ‘V ino S anto T rentino’fermentation I Stefanini, D Albanese, A Cavazza, E Franciosi, C De Filippo, C Donati, ... Microbial biotechnology 9 (2), 195-208, 2016 | 58 | 2016 |
| The spatial distribution of bacteria in Grana-cheese during ripening L Monfredini, L Settanni, E Poznanski, A Cavazza, E Franciosi Systematic and applied microbiology 35 (1), 54-63, 2012 | 56 | 2012 |
| A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening E Franciosi, L Settanni, S Carlin, A Cavazza, E Poznanski Journal of dairy science 91 (8), 2981-2991, 2008 | 53 | 2008 |
| Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese E Franciosi, G De Sabbata, F Gardini, A Cavazza, E Poznanski Food microbiology 28 (1), 43-51, 2011 | 46 | 2011 |
| Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria L Settanni, E Franciosi, A Cavazza, PS Cocconcelli, E Poznanski Food microbiology 28 (5), 883-890, 2011 | 42 | 2011 |
| Presence of enterococci in raw cow's milk and “Puzzone di Moena” cheese E FRANCIOSI, L SETTANNI, A CAVAZZA, E POZNANSKI Journal of food processing and preservation 33 (2), 204-217, 2009 | 38 | 2009 |
| The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation I Endrizzi, A Fabris, F Biasioli, E Aprea, E Franciosi, E Poznanski, ... International dairy journal 23 (2), 105-114, 2012 | 34 | 2012 |
| Selection of a new highly resistant strain for malolactic fermentation under difficult conditions R Guzzon, E Poznanski, L Conterno, P Vagnoli, S Krieger-Weber, ... South African Journal of Enology and Viticulture 30 (2), 133-141, 2009 | 33 | 2009 |
| Characterization of six Saccaromyces cerevisiae strains on the basis of their volatile compounds production as found in wines of different aroma profiles A Cavazza, G Versini, A Dalla Serra, F Romano Yeast 5 (special issue), 163-167, 1989 | 25 | 1989 |
| The influence of the copper content in grape must on alcoholic fermentation kinetics and wine quality: a survey on the performance of 50 commercial active dry yeasts A Cavazza, R Guzzon, M Malacarne, R Larcher Vitis 52 (3), 149-155, 2013 | 22 | 2013 |
| Restart of fermentation of simulated stuck wines by direct inoculation of active dry yeasts A Cavazza, E Poznanski, G Trioli American journal of enology and viticulture 55 (2), 160-167, 2004 | 21 | 2004 |
| Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme R Guzzon, G Carturan, S Krieger-Weber, A Cavazza Annals of microbiology 62, 381-390, 2012 | 18 | 2012 |
