Olimpia Vincentini

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Pasquale Filannino, Loubna Azzi, Ivana Cavoski et al. · International Journal of Food Microbiology · 2013 · 154 citations

Food Chemistry, Organic Pomegranate, Food Fermentation +6

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Carlo Giuseppe Rizzello, José Antonio Curiel, Luana Nionelli et al. · Food Microbiology · 2013 · 94 citations

Probiotic, Wheat Bread, Food Fermentation +7

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

Pasquale Filannino, Ivana Cavoski, Nadia Thlien et al. · PLoS ONE · 2016 · 85 citations · Full text

Pasta Made from Durum Wheat Semolina Fermented with Selected Lactobacilli as a Tool for a Potential Decrease of the Gluten Intolerance

Raffaella Di Cagno, Maria De Angelis, Giuditta Alfonsi et al. · Journal of Agricultural and Food Chemistry · 2005 · 84 citations

Food Chemistry, Food Fermentation, Biochemistry +15

Synthesis of Isoflavone Aglycones and Equol in Soy Milks Fermented by Food-Related Lactic Acid Bacteria and Their Effect on Human Intestinal Caco-2 Cells

Raffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello et al. · Journal of Agricultural and Food Chemistry · 2010 · 81 citations

Nutrition, Chemical Composition, Food Analysis +22