Concepedia

Tiziana Di Renzo

TD

Statistics

Publications

33

Citations

1.1K

H-Index

21

Active since

2007

Affiliations

Institute of Food Science(Current)

University of Molise

National Research Council

University of Basilicata

Marche Polytechnic University

Tiziana Di Renzo is an author at Institute of Food Science specializing in agriculture, food science, and food microbiology.

ORCID

Publications per year

2007–2024

33

Publications

33

Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

Anna Reale, Tiziana Di Renzo, Franca Rossi et al. · LWT · 2014 · 124 citations · Full text

, , +17

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

Tiziana Di Renzo, Anna Reale, Floriana Boscaino et al. · Frontiers in Microbiology · 2018 · 56 citations · Full text

, , +17

Stabilization of sourdough starter by spray drying technique: New breadmaking perspective

Anna Reale, Tiziana Di Renzo, Marco Preziuso et al. · LWT · 2018 · 55 citations

, , +7

Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products

Anna Reale, Luigia Di Stasio, Tiziana Di Renzo et al. · Food Chemistry · 2021 · 54 citations

, , +16

Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy

Anna Reale, Tiziana Di Renzo, Floriana Boscaino et al. · Frontiers in Microbiology · 2019 · 49 citations · Full text

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1–5 of 33