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Publications by Florinda Fratianni
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy
Frontiers in Microbiology
Microbiology
Polyphenols, Antioxidant, Antibacterial, and Biofilm Inhibitory Activities of Peel and Pulp of Citrus Medica L., Citrus Bergamia, and Citrus Medica Cv. Salò Cultivated in Southern Italy
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
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The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation
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Lactic Acid Bacteria in Philippine Traditional Fermented Foods
Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese
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Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese
Italian Journal of Food Safety
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Isolation and Identification of Lactic Acid and Non-Acid Lactic Bacteria From Dgu of Western Africa Traditional Fermented Millet-Based Food
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Biopolymers From Lactic Acid Bacteria
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Lactic Acid Bacteria Flora of Konya Kuflu Cheese: A Traditional Cheese From Konya Province in Turkey
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