Rossana Coda
Rossana Coda
Uiniversity of Helsinki
Verified email at helsinki.fi
Title
Cited by
Cited by
Year
Exploitation of vegetables and fruits through lactic acid fermentation
R Di Cagno, R Coda, M De Angelis, M Gobbetti
Food Microbiology 33 (1), 1-10, 2013
3382013
Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses
S Siragusa, M De Angelis, R Di Cagno, CG Rizzello, R Coda, M Gobbetti
Applied and environmental microbiology 73 (22), 7283-7290, 2007
3192007
Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ
CG Rizzello, L Nionelli, R Coda, M De Angelis, M Gobbetti
Food Chemistry 119 (3), 1079-1089, 2010
1862010
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
R Coda, CG Rizzello, M Gobbetti
International journal of food microbiology 137 (2-3), 236-245, 2010
1642010
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours
R Coda, CG Rizzello, D Pinto, M Gobbetti
Applied and Environmental Microbiology 78 (4), 1087-1096, 2012
1582012
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
CG Rizzello, A Cassone, R Coda, M Gobbetti
Food Chemistry 127 (3), 952-959, 2011
1492011
Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties
R Coda, A Lanera, A Trani, M Gobbetti, R Di Cagno
International Journal of Food Microbiology 155 (3), 120-127, 2012
1292012
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage …
R Coda, A Cassone, CG Rizzello, L Nionelli, G Cardinali, M Gobbetti
Applied and environmental microbiology 77 (10), 3484-3492, 2011
1292011
Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread
CG Rizzello, R Coda, F Mazzacane, D Minervini, M Gobbetti
Food Research International 46 (1), 304-313, 2012
1012012
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation
R Coda, R Di Cagno, M Gobbetti, CG Rizzello
Food microbiology 37, 51-58, 2014
962014
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
CG Rizzello, L Nionelli, R Coda, R Di Cagno, M Gobbetti
European Food Research and Technology 230 (4), 645-654, 2010
962010
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria
R Coda, CG Rizzello, A Trani, M Gobbetti
Food Microbiology 28 (3), 526-536, 2011
932011
Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage
R Coda, CG Rizzello, F Nigro, M De Angelis, P Arnault, M Gobbetti
Applied and Environmental Microbiology 74 (23), 7391-7398, 2008
892008
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
R Coda, L Melama, CG Rizzello, JA Curiel, J Sibakov, U Holopainen, ...
International journal of food microbiology 193, 34-42, 2015
822015
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour
M De Angelis, R Coda, M Silano, F Minervini, CG Rizzello, R Di Cagno, ...
Journal of cereal Science 43 (3), 301-314, 2006
812006
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria
N Luana, C Rossana, JA Curiel, P Kaisa, G Marco, CG Rizzello
International journal of food microbiology 185, 17-26, 2014
802014
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten
CG Rizzello, JA Curiel, L Nionelli, O Vincentini, R Di Cagno, M Silano, ...
Food microbiology 37, 59-68, 2014
752014
Influence of particle size on bioprocess induced changes on technological functionality of wheat bran
R Coda, I Kärki, E Nordlund, RL Heiniö, K Poutanen, K Katina
Food microbiology 37, 69-77, 2014
712014
Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation
CG Rizzello, L Nionelli, R Coda, M Gobbetti
Nutrition and cancer 64 (1), 111-120, 2012
682012
Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread
R Coda, CG Rizzello, R Di Cagno, A Trani, G Cardinali, M Gobbetti
Food microbiology 33 (2), 243-251, 2013
672013
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