Search Results - Iosca, Giovanna

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  1. 1
    Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

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

    Published in Applied sciences
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  2. 2
    Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains

    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

    Published in Microorganisms (Basel)
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  3. 3
    Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

    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

    Published in Foods
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  4. 4
    Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

    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

    Published in Fermentation (Basel)
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  5. 5
    Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

    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

    Published in Fermentation (Basel)
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  6. 6
    Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products

    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

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  7. 7
    Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough

    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

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  8. 8
    Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

    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

    Published in Fermentation (Basel)
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