Search Results - Diviccaro, Annamaria

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  1. 1
    The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

    The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods by Lattanzi, Anna, Minervini, Fabio, Di Cagno, Raffaella, Diviccaro, Annamaria, Antonielli, Livio, Cardinali, Gianluigi, Cappelle, Stefan, De Angelis, Maria, Gobbetti, Marco

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    Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)

    Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA) by Nejati, Fatemeh, Rizzello, Carlo Giuseppe, Di Cagno, Raffaella, Sheikh-Zeinoddin, Mahmoud, Diviccaro, Annamaria, Minervini, Fabio, Gobbetti, Marco

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    A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

    A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses by Guarcello, Rosa, Diviccaro, Annamaria, Barbera, Marcella, Giancippoli, Elena, Settanni, Luca, Minervini, Fabio, Moschetti, Giancarlo, Gobbetti, Marco

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