CODA, ROSSANA

CODA, ROSSANA  

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Titolo Data di pubblicazione Autore(i) File
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 1-gen-2013 Coda, R; Rizzello, CARLO GIUSEPPE; DI CAGNO, Raffaella; Trani, Antonio; Cardinali, G; Gobbetti, Marco
Bran bioprocessing for enhanced functional properties 1-gen-2015 Coda, R; Katina, K; Rizzello, CARLO GIUSEPPE
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 1-gen-2019 Rizzello, Carlo G.; Coda, Rossana; Wang, Yaqin; Verni, Michela; Kajala, Ilkka; Katina, Kati; Laitila, Arja
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 1-gen-2016 Rizzello, CARLO GIUSEPPE; Losito, Ilario; Facchini, Laura; Katina, Kati; Palmisano, Francesco; Gobbetti, Marco; Coda, Rossana
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 1-gen-2015 Coda, R; Melama, L; Rizzello, CARLO GIUSEPPE; Curie, Ja; Juhani, Sibakov; Holopaine, U; Pulkkinen, M; Sozer, N.
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 1-gen-2015 Curiel, Ja; Coda, R; Centomani, I; Summo, C; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 1-gen-2017 Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento 1-gen-2018 Verni, M; Coda, R; Rizzello, Cg
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 1-gen-2019 Verni, M.; Rizzello, C. G.; Coda, R.
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 1-gen-2015 Arte, Elisa; Rizzello, CARLO GIUSEPPE; Verni, Michela; Nordlund, Emilia; Katina, Kati; Coda, Rossana
Improvement of the protein quality of wheat bread through faba bean sourdough addition 1-gen-2017 Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 1-gen-2017 Rizzello, CARLO GIUSEPPE; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 1-gen-2015 Rizzello, CARLO GIUSEPPE; Hernández Ledesma, Blanca; Fernández Tomé, Samuel; Curiel, José Antonio; Pinto, Daniela; Marzani, Barbara; Coda, Rossana; Gobbetti, Marco
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 1-gen-2014 CURIEL GAMIZ, JOSE' ANTONIO; Coda, R; Limitone, A; Katina, K; Raulio, M; Giuliani, G; Rizzello, Cg; Gobbetti, M
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 1-gen-2018 Coda, Rossana; Xu, Yan; Moreno, David Sàez; Mojzita, Dominik; Nionelli, Luana; Rizzello, Carlo G.; Katina, Kati
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 1-gen-2019 Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread 1-gen-2021 Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo Giuseppe; Celano, Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 1-gen-2019 Verni, M.; Coda, R.; Rizzello, C. G.
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 1-gen-2017 Lorusso, Anna; Verni, Michela; Montemurro, Marco; Coda, Rossana; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 1-gen-2018 Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe