Daniela Pinto

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

Rossana Coda, Carlo Giuseppe Rizzello, Daniela Pinto et al. · Applied and Environmental Microbiology · 2011 · 231 citations · Full text

Agriculture, Biochemistry, Food Science +17

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

Carlo Giuseppe Rizzello, Anna Lorusso, Vito Russo et al. · International Journal of Food Microbiology · 2016 · 175 citations

Agriculture, Food Science, Microbiology +14

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Michela Verni, Erica Pontonio, Annika Krona et al. · Frontiers in Microbiology · 2020 · 128 citations · Full text

Agriculture, Biotechnology, Microbiology +17

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

Fabio Minervini, Maria De Angelis, Raffaella Di Cagno et al. · Food Microbiology · 2010 · 125 citations

Agriculture, Food Science, Microbiology +16

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

José Antonio Curiel, Daniela Pinto, Barbara Marzani et al. · Microbial Cell Factories · 2015 · 117 citations · Full text

Agriculture, Food Science, Plant Sciences +17