Concepedia

Stefan Cappelle

SC

Statistics

Publications

5

Citations

690

H-Index

5

Active since

2005

Affiliations

University of Bari Aldo Moro(Current)

Puratos (Belgium)

University of Perugia

Stefan Cappelle is an author at University of Bari Aldo Moro specializing in agriculture, food science, and food microbiology.

Publications per year

2005–2017

5

Publications

5

Bread technology and sourdough technology

Pieter Decock, Stefan Cappelle · Trends in Food Science & Technology · 2005 · 225 citations

, , +13

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi et al. · Applied and Environmental Microbiology · 2011 · 193 citations · Full text

, , +14

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

Anna Lattanzi, Fabio Minervini, Raffaella Di Cagno et al. · International Journal of Food Microbiology · 2013 · 135 citations

, , +17

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

Maria De Angelis, Carlo Giuseppe Rizzello, Giuditta Alfonsi et al. · British Journal Of Nutrition · 2007 · 105 citations · Full text

, , +16

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

Noemi Cavallo, Maria De Angelis, Maria Calasso et al. · Food Chemistry · 2017 · 32 citations

, , +14

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