Sara Valmorri

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations

Aldo Corsetti, Luca Settanni, Sara Valmorri et al. · Food Microbiology · 2007 · 83 citations

Microbial Systematics, Food Fermentation, Lactic Acid Bacteria +7

Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)

Sara Valmorri, Rosanna Tofalo, Luca Settanni et al. · Antonie van Leeuwenhoek · 2009 · 82 citations

Yeast Microbiota, Microbial Diversity, Food Fermentation +8

A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation

Pamela Vernocchi, Sara Valmorri, Veronica Gatto et al. · Food Research International · 2004 · 56 citations

Yeast Microbiota, Food Fermentation, Good Fermentation +7

Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)

Sara Valmorri, Luca Settanni, Giovanna Suzzi et al. · Letters in Applied Microbiology · 2006 · 53 citations

Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties

Aldo Corsetti, Giovanna Caldini, Mario Mastrangelo et al. · International Journal of Food Microbiology · 2008 · 40 citations

Probiotic, Antigenotoxic Properties, Foodborne Illness +8