Concepedia

Tiziana Di Renzo

TD

31

Publications

974

Citations

20

H-Index

2007

Active since

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 microbiology, health sciences, and food fermentation.

ORCID

Top concepts

Publications per year

2007–2024

31

Publications

31

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 · 121 citations · Full text

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

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

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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 · 54 citations · Full text

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 · 48 citations · Full text

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 · 48 citations

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