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Publications by Maria Aponte

Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy

Frontiers in Microbiology

English

Potential Role of Yeast Strains Isolated From Grapes in the Production of Taurasi DOCG

Frontiers in Microbiology

English

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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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Studies on the Aroma Production of Spore-Forming Lactic Acid Bacteria

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Lactic Acid Bacteria in Philippine Traditional Fermented Foods

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Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese

International Journal of Dairy Technology

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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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Identification of Lactic Acid Bacteria in Traditional Fermented Rejang Shoot 'Lemea'

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Lactic Acid Bacteria Flora of Konya Kuflu Cheese: A Traditional Cheese From Konya Province in Turkey

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