Luana Nionelli

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda et al. · Food Chemistry · 2009 · 256 citations

Food Chemistry, Wheat Germ, Bioenergy +8

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Luana Nionelli, Rossana Coda, José Antonio Curiel et al. · International Journal of Food Microbiology · 2014 · 198 citations

Biomanufacturing, Food Fermentation, Lactic Acid Bacteria +11

Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

Rossana Coda, Angela Cassone, Carlo Giuseppe Rizzello et al. · Applied and Environmental Microbiology · 2011 · 183 citations · Full text

Microbial Inactivation, Wheat Bread, Wickerhamomyces Anomalus +9

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda et al. · European Food Research and Technology · 2009 · 114 citations

Food Chemistry, Wheat Germ, Food Fermentation +6

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Carlo Giuseppe Rizzello, José Antonio Curiel, Luana Nionelli et al. · Food Microbiology · 2013 · 94 citations

Probiotic, Wheat Bread, Food Fermentation +7