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Alice V. Moroni

University College Cork

8

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556

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Exploitation of buckwheat sourdough for the production of wheat bread

2012 European Food Research and Technology
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Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

2011 Microbial Cell Factories
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Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

2011 Food Microbiology
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Development of buckwheat and teff sourdoughs with the use of commercial starters

2010 International Journal of Food Microbiology
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Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents

2010 Food Chemistry
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Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?

2009 Food Microbiology
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Citations (201)