Concepedia

Francesco Mazzacane

FM

4

Publications

523

Citations

4

H-Index

2009

Active since

Affiliations

University of Bari Aldo Moro(Current)

Giuliani (Italy)

Francesco Mazzacane is an author at University of Bari Aldo Moro specializing in health sciences, food fermentation, and nutrition.

Top concepts

HealthFood FermentationNutritionFood ChemistryMicrobiologyFood TechnologyBiomanufacturingMedicineEngineeringFood Safety

Publications per year

2009–2012

4

Publications

4

Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

Raffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello et al. · Applied Microbiology and Biotechnology · 2009 · 173 citations

Food Chemistry, Biosynthesis, Engineering +8

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

Maurizio Servili, Carlo Giuseppe Rizzello, A. Taticchi et al. · International Journal of Food Microbiology · 2011 · 154 citations

Food Chemistry, Nutrition, Phenolic Compounds +7

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

Carlo Giuseppe Rizzello, Rossana Coda, Francesco Mazzacane et al. · Food Research International · 2012 · 115 citations

Nutrition, Biomanufacturing, Food Fermentation +7

Synthesis of Isoflavone Aglycones and Equol in Soy Milks Fermented by Food-Related Lactic Acid Bacteria and Their Effect on Human Intestinal Caco-2 Cells

Raffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello et al. · Journal of Agricultural and Food Chemistry · 2010 · 81 citations

Nutrition, Chemical Composition, Food Analysis +22

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