Anna Rita Bavaro - Concepedia

Author

Anna Rita Bavaro

Institute of Sciences of Food Production ORCID

Also Known As

A. R. Bavaro, Anna Rita Bavaro, Annarita Bavaro

Publications

281

Citations

H-Index

Concepts

All Affiliations

Institute of Sciences of Food Production National Research Council University of Bari Aldo Moro University of Foggia

About

Anna Rita Bavaro is an author at Institute of Sciences of Food Production specializing in microbiology, food technology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	68
2	Microbiology	3	3	68
3	Medicine	2	2	56
4	Public Health	1	1	12
5	Nutrition	1	1	23

Anna Rita Bavaro

Publications

237

Citations

H-Index

Page 1

	Year	Citations
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum Francesca Valerio, Anna Rita Bavaro, Mariaelena Di Biase, Frontiers in Microbiology	2020	44
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion Francesca Valerio, Maria Grazia Volpe, Gabriella Santagata, Food Bioscience ProbioticApple SlicesGastro-intestinal DigestionFood MicrobiologyFood Processing	2020	33
Probiotic Potential and Safety Assessment of Type Strains of <i>Weissella</i> and <i>Periweissella</i> Species Francesca Fanelli, Marco Montemurro, Michela Verni, Microbiology Spectrum	2023	24
<i>Weissella cibaria</i> short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation Anna Rita Bavaro, Mariaelena Di Biase, Amalia Conte, International Journal of Food Science & Technology NutritionLiquid SourdoughsFood AnalysisFood ChemistrySummary Production	2020	23
<i>Lactobacillus plantarum</i>ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products Mariaelena Di Biase, Anna Rita Bavaro, Stella Lisa Lonigro, International Journal of Food Sciences and Nutrition	2019	19
Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols Francesca Anna Ramires, Anna Rita Bavaro, Isabella D’Antuono, World Journal of Microbiology and Biotechnology	2023	19
Microbiological and physicochemical parameters for predicting quality of fat and low‐fat raw ground beef during refrigerated aerobic storage Francesca Valerio, Panagiotis Skandamis, S. Failla, Journal of Food Science	2020	17
Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene Palmira De Bellis, Massimo Ferrara, Anna Rita Bavaro, Foods	2022	17
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Frontiers in Microbiology	2022	16
Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response Michele Canale, Rosalia Sanfilippo, Maria Concetta Strano, Foods	2024	13

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