Francieli Begnini Siepmann

Overview of Sourdough Technology: from Production to Marketing

Francieli Begnini Siepmann, Valery Ripari, Nina Waszczynskyj et al. · Food and Bioprocess Technology · 2017 · 140 citations

Sourdough Technology, Production Technology, Technology

Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

Francieli Begnini Siepmann, Beatriz Sousa de Almeida, Nina Waszczynskyj et al. · LWT · 2019 · 63 citations

Food Chemistry, Wheat Bread, Bioenergy +6

Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.

Zhen Li, Francieli Begnini Siepmann, Luis E. Rojas Tovar et al. · Food Microbiology · 2020 · 27 citations

Biology, Spova2mob Operon, Food Spoilage +9

Brazilian sourdough: microbiological, structural, and technological evolution

Francieli Begnini Siepmann, Beatriz Sousa de Almeida, Valery Ripari et al. · European Food Research and Technology · 2019 · 24 citations

Food Fermentation, Food Microbiology, Microbial Ecology +4

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

Francieli Begnini Siepmann, Cristiane Canan, Manoella Moura Monteiro de Jesus et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 2018 · 13 citations · Full text

Engineering, Bioenergy, Agricultural Economics +20