Concepedia

Marco Preziuso

MP

Statistics

Publications

3

Citations

214

H-Index

3

Active since

2014

Affiliations

Institute of Food Science(Current)

University of Molise

University of Basilicata

Marco Preziuso is an author at Institute of Food Science specializing in lactic acid bacteria, food fermentation, and health sciences.

ORCID

Top concepts

Publications per year

2014–2018

3

Publications

3

Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

Anna Reale, Tiziana Di Renzo, Franca Rossi et al. · LWT · 2014 · 121 citations · Full text

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Stabilization of sourdough starter by spray drying technique: New breadmaking perspective

Anna Reale, Tiziana Di Renzo, Marco Preziuso et al. · LWT · 2018 · 55 citations

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Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation

Anna Reale, Tiziana Di Renzo, Teresa Zotta et al. · LWT · 2016 · 38 citations

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