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Publications by Angela Cassone
Antifungal Activity of Wickerhamomyces Anomalus and Lactobacillus Plantarum During Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect During Storage of Wheat Bread
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Related publications
Viability and Antifungal Activity of Lactobacillus Plantarum HL-15 Oven Dried Culture During Storage
Digital Press Life Sciences
Prevention of Sourdough Bread Mould Spoliage by Antifungal Lactic Acid Bacteria Fermentation
European Journal of Science and Technology
Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage
Frontiers in Nutrition
Nutrition
Dietetics
Food Science
Endocrinology
Metabolism
Diabetes
Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties
LWT - Food Science and Technology
Food Science
Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage
Food and Bioprocess Technology
Industrial
Risk
Quality
Manufacturing Engineering
Reliability
Safety
Food Science
Process Chemistry
Technology
Identification of Lactobacillus Sakei Genes Induced During Meat Fermentation and Their Role in Survival and Growth
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Effect of Lactobacillus Plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Effects of Oligosaccharides on the Fermentation Properties of Lactobacillus Plantarum
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
