Lista de obras - Rossana Coda - Dominio Público Uruguay

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread

artículo científico publicado en 2011

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

artículo científico publicado en 2011

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

artículo científico publicado en 2018

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

artículo científico publicado en 2019

Correction to Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

artículo científico publicado en 2019

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

artículo científico publicado en 2014

Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343.

artículo científico publicado en 2017

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation

artículo científico publicado en 2010

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation

artículo científico publicado en 2014

Exploitation of vegetables and fruits through lactic acid fermentation.

artículo científico

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

artículo científico publicado en 2017

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

scientific article published on 12 April 2019

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

artículo científico publicado en 2015

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

artículo científico publicado en 2018

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

artículo científico publicado en 2017

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

scientific article published on 31 January 2019

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

artículo científico publicado en 2017

Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

artículo científico publicado en 2013

Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b

artículo científico publicado en 2018

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

artículo científico publicado en 2015

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

artículo científico publicado en 2013

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

artículo científico publicado en 2009

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria ⬇️

artículo científico publicado el 12 de noviembre de 2010

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

artículo científico publicado en 2009

Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

article

Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making

scientific article published on 29 August 2008

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.

artículo científico publicado en 2019

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.

artículo científico publicado en 2015

Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.

artículo científico publicado en 2011

Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation

artículo científico publicado en 2013

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

artículo científico publicado en 2017

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.

artículo científico publicado en 2009

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

artículo científico publicado en 2013

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

artículo científico publicado en 2011

The role of oxygen in the liquid fermentation of wheat bran

artículo científico publicado en 2013

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages.

artículo científico publicado en 2018

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

artículo científico publicado en 2013

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).

artículo científico publicado en 2009

Utilization of African grains for sourdough bread making.

artículo científico publicado en 2011

Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties

artículo científico publicado en 2012

Lista de obras de Rossana Coda

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

Correction to Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343.

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation

Exploitation of vegetables and fruits through lactic acid fermentation.

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria ⬇️

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.

Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.

Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

The role of oxygen in the liquid fermentation of wheat bran

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages.

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).

Utilization of African grains for sourdough bread making.

Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties