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Dea Korcari
Dea Korcari
University of Milan
Lactic acid
Food science
Fermentation
Bacteria
Biology
3
Papers
8
Citations
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Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
2021
Lwt - Food Science and Technology
Dea Korcari
Riccardo Secchiero
Monica Laureati
Alessandra Marti
Gaetano Cardone
Noemi Sofia Rabitti
Giovanni Ricci
Maria Grazia Fortina
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Citations (1)
Physiological performance of Kazachstania unispora in sourdough environments.
2021
World Journal of Microbiology & Biotechnology
Dea Korcari
Giovanni Ricci
Claudia Capusoni
Maria Grazia Fortina
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Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and Lactic Acid Bacteria
2019
Letters in Applied Microbiology
Dea Korcari
Giovanni Ricci
Mattia Quattrini
Maria Grazia Fortina
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Citations (5)
1