| Acetic acid bacteria: physiology and carbon sources oxidation D Mamlouk, M Gullo Indian journal of microbiology 53, 377-384, 2013 | 328 | 2013 |
| 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 | 294 | 2008 |
| 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 | 244 | 2006 |
| 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 | 215 | 2014 |
| 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 | 177 | 2021 |
| 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 | 163 | 2006 |
| 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 | 160 | 2020 |
| 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 | 124 | 2018 |
| 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 | 122 | 2004 |
| 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 | 117 | 2009 |
| 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 | 96 | 2010 |
| 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 | 91 | 2003 |
| 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 | 88 | 2017 |
| 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 | 73 | 2009 |
| 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, 58, 2019 | 63 | 2019 |
| 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 (9), 1289-1302, 2018 | 60 | 2018 |
| 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 | 52 | 2019 |
| 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 | 52 | 2001 |
| 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 | 50 | 2012 |
| Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates S La China, L De Vero, K Anguluri, M Brugnoli, D Mamlouk, M Gullo Applied Sciences 11 (4), 1595, 2021 | 48 | 2021 |
Giulio PetroniFull Professor, University of Pisa在 unipi.it 的电子邮件经过验证
