Modulating Wine Aromatic Amino Acid Catabolites by Using <i>Torulaspora delbrueckii</i> in Sequentially Inoculated Fermentations or <i>Saccharomyces cerevisiae</i> Alone

by M. Antonia Álvarez-Fernández, Ilaria Carafa, Urska Vrhovsek, Panagiotis Arapitsas
Published 2020-09-01

Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386

by Ilaria Carafa, Giorgia Stocco, Tiziana Nardin, Roberto Larcher, Giovanni Bittante, Kieran Tuohy, Elena Franciosi
Published 2019-02-01

Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

by Elena Franciosi, Ilaria Carafa, Tiziana Nardin, Silvia Schiavon, Elisa Poznanski, Agostino Cavazza, Roberto Larcher, Kieran M. Tuohy
Published 2015-01-01

Effects of Summer Transhumance of Dairy Cows to Alpine Pastures on Body Condition, Milk Yield and Composition, and Cheese Making Efficiency

by Sudeb Saha, Nicolò Amalfitano, Enrico Sturaro, Stefano Schiavon, Franco Tagliapietra, Giovanni Bittante, Ilaria Carafa, Elena Franciosi, Luigi Gallo
Published 2019-04-01

Massive Survey on Bacterial–Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production

by Andrea Mancini, Maria Cid Rodriguez, Miriam Zago, Nicola Cologna, Andrea Goss, Ilaria Carafa, Kieran Tuohy, Andrea Merz, Elena Franciosi
Published 2021-06-01

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

by Erica Pontonio, Kashika Arora, Cinzia Dingeo, Ilaria Carafa, Giuseppe Celano, Valentina Scarpino, Bernard Genot, Marco Gobbetti, Raffaella Di Cagno
Published 2021-07-01