Rossana, Coda: search on Z-Library

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1

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda, Raffaella Di Cagno, Marco Gobbetti

Journal:

European Food Research and Technology

Year:

2010

Language:

english

File:

PDF, 253 KB

english, 2010

2

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

Carlo Giuseppe Rizzello, Angela Cassone, Rossana Coda, Marco Gobbetti

Journal:

Year:

2011

Language:

english

File:

PDF, 437 KB

english, 2011

3

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

Montemurro, Marco, Coda, Rossana, Rizzello, Carlo Giuseppe

Journal:

Year:

2019

Language:

english

File:

PDF, 1.77 MB

english, 2019

4

Exploitation of vegetables and fruits through lactic acid fermentation

Raffaella Di Cagno, Rossana Coda, Maria De Angelis, Marco Gobbetti

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 369 KB

english, 2013

5

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda, Maria De Angelis, Marco Gobbetti

Journal:

Year:

2010

Language:

english

File:

PDF, 448 KB

english, 2010

6

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

Coda, Rossana, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 301 KB

english, 2014

7

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: Chemical characterization and their use for sourdough fermentation

Rossana Coda, Raffaella Di Cagno, Mojisola O. Edema, Luana Nionelli, Marco Gobbetti

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 521 KB

english, 2010

8

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

Rizzello, Carlo Giuseppe, Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio, Pinto, Daniela, Marzani, Barbara, Coda, Rossana, Gobbetti, Marco

Journal:

Microbial Cell Factories

Year:

2015

Language:

english

File:

PDF, 1.72 MB

english, 2015

9

Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

Carlo Giuseppe Rizzello, Maria De Angelis, Rossana Coda, Marco Gobbetti

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 462 KB

english, 2006

10

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Rizzello, Carlo Giuseppe, Curiel, José Antonio, Nionelli, Luana, Vincentini, Olimpia, Di Cagno, Raffaella, Silano, Marco, Gobbetti, Marco, Coda, Rossana

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 1.29 MB

english, 2014

11

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

Lorusso, Anna, Verni, Michela, Montemurro, Marco, Coda, Rossana, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 543 KB

english, 2017

12

Waste bread recycling as a baking ingredient by tailored lactic acid fermentation

Immonen, Mikko, Maina, Ndegwa H., Wang, Yaqin, Coda, Rossana, Katina, Kati

Journal:

International Journal of Food Microbiology

Year:

2020

File:

PDF, 512 KB

2020

13

The role of oxygen in the liquid fermentation of wheat bran

Savolainen, Otto I., Coda, Rossana, Suomi, Katja, Katina, Kati, Juvonen, Riikka, Hanhineva, Kati, Poutanen, Kaisa

Journal:

Year:

2014

Language:

english

File:

PDF, 989 KB

english, 2014

14

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Coda, Rossana, Melama, Leena, Rizzello, Carlo Giuseppe, Curiel, José Antonio, Sibakov, Juhani, Holopainen, Ulla, Pulkkinen, Marjo, Sozer, Nesli

Journal:

International Journal of Food Microbiology

Year:

2015

Language:

english

File:

PDF, 661 KB

english, 2015

15

Improvement of the protein quality of wheat bread through faba bean sourdough addition

Coda, Rossana, Varis, Jutta, Verni, Michela, Rizzello, Carlo G., Katina, Kati

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 2.85 MB

english, 2017

16

Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

Rossana Coda, Alessia Lanera, Antonio Trani, Marco Gobbetti, Raffaella Di Cagno

Journal:

International Journal of Food Microbiology

Year:

2012

Language:

english

File:

PDF, 429 KB

english, 2012

17

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Rizzello, Carlo G., Coda, Rossana, Wang, Yaqin, Verni, Michela, Kajala, Ilkka, Katina, Kati, Laitila, Arja

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 1.12 MB

english, 2018

18

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

Curiel, José Antonio, Coda, Rossana, Centomani, Isabella, Summo, Carmine, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2015

Language:

english

File:

PDF, 1.28 MB

english, 2015

19

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

Rizzello, Carlo Giuseppe, Mueller, Thomas, Coda, Rossana, Reipsch, Franziska, Nionelli, Luana, Curiel, José Antonio, Gobbetti, Marco

Journal:

Microbial Cell Factories

Year:

2013

Language:

english

File:

PDF, 271 KB

english, 2013

20

Utilization of African Grains for Sourdough Bread Making

Rossana Coda, Raffaella Di Cagno, Carlo G. Rizzello, Luana Nionelli, Mojisola O. Edema, Marco Gobbetti

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 260 KB

english, 2011

21

In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii

Xie, Chong, Coda, Rossana, Chamlagain, Bhawani, Edelmann, Minnamari, Deptula, Paulina, Varmanen, Pekka, Piironen, Vieno, Katina, Kati

Journal:

Journal of Cereal Science

Year:

2018

Language:

english

File:

PDF, 1.62 MB

english, 2018

22

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Curiel, José Antonio, Coda, Rossana, Limitone, Antonio, Katina, Kati, Raulio, Mari, Giuliani, Giammaria, Giuseppe Rizzello, Carlo, Gobbetti, Marco

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 1.50 MB

english, 2014

23

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Rizzello, Carlo G., Verni, Michela, Koivula, Hanna, Montemurro, Marco, Seppa, Laila, Kemell, Marianna, Katina, Kati, Coda, Rossana, Gobbetti, Marco

Journal:

Food & Function

Year:

2017

Language:

english

File:

PDF, 1.82 MB

english, 2017

24

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

Coda, Rossana, Kianjam, Maryam, Pontonio, Erica, Verni, Michela, Di Cagno, Raffaella, Katina, Kati, Rizzello, Carlo Giuseppe, Gobbetti, Marco

Journal:

International Journal of Food Microbiology

Year:

2017

Language:

english

File:

PDF, 1.71 MB

english, 2017

25

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Rossana Coda, Carlo G. Rizzello, Raffaella Di Cagno, Antonio Trani, Gianluigi Cardinali, Marco Gobbetti

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 255 KB

english, 2013

26

Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343

Xu, Yan, Coda, Rossana, Shi, Qiao, Tuomainen, Päivi, Katina, Kati, Tenkanen, Maija

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 2.57 MB

english, 2017

27

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

Rossana Coda, Carlo Giuseppe Rizzello, Antonio Trani, Marco Gobbetti

Journal:

Food Microbiology

Year:

2011

Language:

english

File:

PDF, 419 KB

english, 2011

28

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Lorusso, Anna, Coda, Rossana, Montemurro, Marco, Rizzello, Carlo

Journal:

Year:

2018

Language:

english

File:

PDF, 6.05 MB

english, 2018

29

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Luana, Nionelli, Rossana, Coda, Curiel, José Antonio, Kaisa, Poutanen, Marco, Gobbetti, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2014

Language:

english

File:

PDF, 492 KB

english, 2014

30

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Rizzello, Carlo G., Nionelli, Luana, Coda, Rossana, Gobbetti, Marco

Journal:

Nutrition and Cancer

Year:

2012

Language:

english

File:

PDF, 341 KB

english, 2012

31

Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b

Xu, Yan, Pitkänen, Leena, Maina, Ndegwa Henry, Coda, Rossana, Katina, Kati, Tenkanen, Maija

Journal:

Carbohydrate Polymers

Year:

2018

Language:

english

File:

PDF, 736 KB

english, 2018

32

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Wang, Yaqin, Sorvali, Päivi, Laitila, Arja, Maina, Ndegwa Henry, Coda, Rossana, Katina, Kati

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.09 MB

english, 2018

33

Correction to Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Arte, Elisa, Rizzello, Carlo G., Verni, Michela, Nordlund, Emilia, Katina, Kati, Coda, Rossana

Journal:

Journal of Agricultural and Food Chemistry

Year:

2019

Language:

english

File:

PDF, 274 KB

english, 2019

34

Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

Coda, Rossana, Xu, Yan, Moreno, David Sàez, Mojzita, Dominik, Nionelli, Luana, Rizzello, Carlo G., Katina, Kati

Journal:

Food Microbiology

Year:

2018

Language:

english

File:

PDF, 2.25 MB

english, 2018

35

The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

Wang, Yaqin, Trani, Antonio, Knaapila, Antti, Hietala, Sami, Coda, Rossana, Katina, Kati, Maina, Ndegwa Henry

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 1.64 MB

2020

36

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Rizzello, Carlo Giuseppe, Losito, Ilario, Facchini, Laura, Katina, Kati, Palmisano, Francesco, Gobbetti, Marco, Coda, Rossana

Journal:

Scientific Reports

Year:

2016

Language:

english

File:

PDF, 872 KB

english, 2016

37

Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

Coda, Rossana, Kärki, Ilona, Nordlund, Emilia, Heiniö, Raija-Liisa, Poutanen, Kaisa, Katina, Kati

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 867 KB

english, 2014

38

Rye bran as fermentation matrix boosts in situ dextran production byWeissella confusacompared to wheat bran

Kajala, Ilkka, Mäkelä, Jari, Coda, Rossana, Shukla, Shraddha, Shi, Qiao, Maina, Ndegwa Henry, Juvonen, Riikka, Ekholm, Päivi, Goyal, Arun, Tenkanen, Maija, Katina, Kati

Journal:

Applied Microbiology and Biotechnology

Year:

2016

Language:

english

File:

PDF, 515 KB

english, 2016

39

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti

Journal:

International Journal of Food Microbiology

Year:

2010

Language:

english

File:

PDF, 1.02 MB

english, 2010

40

Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making

De Angelis, Maria, Minervini, Fabio, Caputo, Leonardo, Cassone, Angela, Coda, Rossana, Calasso, Maria Piera, Divella, Francesco, Divella, Fabio, Gobbetti, Marco

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 6.41 MB

english, 2008

41

Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour

Maria De Angelis, Rossana Coda, Marco Silano, Fabio Minervini, Carlo G. Rizzello, Raffaella Di Cagno, Olimpia Vicentini, Massimo De Vincenzi, Marco Gobbetti

Journal:

Journal of Cereal Science

Year:

2006

Language:

english

File:

PDF, 586 KB

english, 2006

42

Editorial: The Sustainability Challenge: New Perspectives on the Use of Microbial Approaches and Their Impact on Food and Feed

Coda, Rossana, Gianotti, Andrea, Gomes, Ana, Rizzello, Carlo G.

Journal:

Frontiers in Nutrition

Year:

2020

File:

PDF, 98 KB

2020

43

Lactic acid fermentation as a tool to enhance the functional features ofEchinaceaspp

Rizzello, Carlo Giuseppe, Coda, Rossana, MacÃas, Davinia SÃ¡nchez, Pinto, Daniela, Marzani, Barbara, Filannino, Pasquale, Giuliani, Giammaria, Paradiso, Vito Michele, Di Cagno, Raffaella, Gobbetti, M

Journal:

Microbial Cell Factories

Year:

2013

Language:

english

File:

PDF, 3.95 MB

english, 2013

44

Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

Coda, Rossana, Rizzello, Carlo Giuseppe, Curiel, José Antonio, Poutanen, Kaisa, Katina, Kati

Journal:

Innovative Food Science & Emerging Technologies

Year:

2014

Language:

english

File:

PDF, 878 KB

english, 2014

45

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

Xu, Yan, Coda, Rossana, Holopainen-Mantila, Ulla, Laitila, Arja, Katina, Kati, Tenkanen, Maija

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 754 KB

english, 2018

46

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

Xie, Chong, Coda, Rossana, Chamlagain, Bhawani, Varmanen, Pekka, Piironen, Vieno, Katina, Kati

Journal:

Frontiers in Microbiology

Year:

2019

Language:

english

File:

PDF, 3.53 MB

english, 2019

47

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

Carlo Giuseppe Rizzello, Rossana Coda, Francesco Mazzacane, Davide Minervini, Marco Gobbetti

Journal:

Food Research International

Year:

2012

Language:

english

File:

PDF, 508 KB

english, 2012

48

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli

Raffaella Di Cagno, Maria De Angelis, Rossana Coda, Fabio Minervini, Marco Gobbetti

Journal:

Research in Microbiology

Year:

2009

Language:

english

File:

PDF, 932 KB

english, 2009

49

Bran bioprocessing for enhanced functional properties

Coda, Rossana, Katina, Kati, Rizzello, Carlo G

Journal:

Current Opinion in Food Science

Year:

2015

Language:

english

File:

PDF, 689 KB

english, 2015

50

Bioprocessing of Brewersâ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Verni, Michela, Pontonio, Erica, Krona, Annika, Jacob, Sera, Pinto, Daniela, Rinaldi, Fabio, Verardo, Vito, DÃaz-de-Cerio, Elixabet, Coda, Rossana, Rizzello, Carlo Giuseppe

Journal:

Frontiers in Microbiology

Year:

2020

File:

PDF, 2.67 MB

2020

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