Alessandra Martorana

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

Onofrio Corona, Antonio Alfonzo, Giusi Daniela Ventimiglia et al. · Food Microbiology · 2016 · 88 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +8

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

Antonio Alfonzo, Alessandra Martorana, Valeria Guarrasi et al. · Food Control · 2016 · 66 citations

Food Chemistry, Food Quality, Food Preservatives +4

An innovative method to produce green table olives based on “pied de cuve” technology

Alessandra Martorana, Antonio Alfonzo, Luca Settanni et al. · Food Microbiology · 2015 · 55 citations

Food Innovation, Green Chemistry, Innovative Method +7

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

Nicola Francesca, Marcella Barbera, Alessandra Martorana et al. · Food Chemistry · 2015 · 49 citations

Phenolic Compounds, Polyphenolics, Botany +10

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

Alessandra Martorana, Antonio Alfonzo, Raimondo Gaglio et al. · Food Microbiology · 2016 · 39 citations

Lactobacillus Pentosus Om13, Biotechnology, Spanish-style Table Olives +7