Search Results - "Iosca, Giovanna"

Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs by De Vero, Luciana, Iosca, Giovanna, Gullo, Maria, Pulvirenti, Andrea

“…Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The…”
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Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains by De Vero, Luciana, Iosca, Giovanna, La China, Salvatore, Licciardello, Fabio, Gullo, Maria, Pulvirenti, Andrea

“…The recovery of yeasts and lactic acid bacteria (LAB) involved in sourdough fermentation is the first step in the selection of starters with suitable…”
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Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria by Iosca, Giovanna, De Vero, Luciana, Di Rocco, Giulia, Perrone, Giancarlo, Gullo, Maria, Pulvirenti, Andrea

“…In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and gluten-free sourdoughs, and selected for their potential in…”
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Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents by Iosca, Giovanna, Fugaban, Joanna Ivy Irorita, Özmerih, Süleyman, Wätjen, Anders Peter, Kaas, Rolf Sommer, Hà, Quốc, Shetty, Radhakrishna, Pulvirenti, Andrea, De Vero, Luciana, Bang-Berthelsen, Claus Heiner

“…In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria,…”
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Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A by Pulvirenti, Andrea, De Vero, Luciana, Blaiotta, Giuseppe, Sidari, Rossana, Iosca, Giovanna, Gullo, Maria, Caridi, Andrea

“…Ochratoxin A is a dangerous mycotoxin present in wines and is considered the principal safety hazard in the winemaking process. Several authors have…”
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Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products by Iosca, Giovanna, Turetta, Monica, De Vero, Luciana, Bang-Berthelsen, Claus Heiner, Gullo, Maria, Pulvirenti, Andrea

“…In this work, three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum UMCC 2996, Furfurilactobacillus rossiae UMCC 3002, and…”
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Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough by Giovanna Iosca, Camilla Febo, Hossein Haghighi, Luciana De Vero, Maria Gullo, Andrea Pulvirenti

“…Celiac disease is an autoimmune enteropathy that affects the small intestine and is caused by the gliadin fraction of wheat gluten and other alcohol-soluble…”
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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

“…Sourdoughs represent an awesome example of ecosystem in which yeasts and lactic acid bacteria (LAB) interact with each other, defining the characteristics of…”
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Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A by Pulvirenti, Andrea, De Vero, Luciana, Blaiotta, Giuseppe, Sidari, Rossana, Iosca, Giovanna, Gullo, Maria, Caridi, Andrea

“…Ochratoxin A is a dangerous mycotoxin present in wines and is considered the principal safety hazard in the winemaking process. Several authors have…”
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