Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

by Luciana De Vero, Giovanna Iosca, Maria Gullo, Andrea Pulvirenti
Published 2021-04-01

Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria

by Giovanna Iosca, Luciana De Vero, Maria Gullo, Fabio Licciardello, Andrea Quartieri, Andrea Pulvirenti
Published 2020-12-01

Yeasts and Lactic Acid Bacteria for <i>Panettone</i> Production: An Assessment of Candidate Strains

by Luciana De Vero, Giovanna Iosca, Salvatore La China, Fabio Licciardello, Maria Gullo, Andrea Pulvirenti
Published 2021-05-01

Selection of Wine <i>Saccharomyces cerevisiae</i> Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

by Andrea Pulvirenti, Luciana De Vero, Giuseppe Blaiotta, Rossana Sidari, Giovanna Iosca, Maria Gullo, Andrea Caridi
Published 2020-08-01