Annamaria Diviccaro

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

Anna Lattanzi, Fabio Minervini, Raffaella Di Cagno et al. · International Journal of Food Microbiology · 2013 · 135 citations

Agriculture, Food Science, Microbiology +17

Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)

Fatemeh Nejati, Carlo Giuseppe Rizzello, Raffaella Di Cagno et al. · LWT · 2012 · 120 citations · Full text

Agriculture, Food Science, Microbiology +17

A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

Rosa Guarcello, Annamaria Diviccaro, Marcella Barbera et al. · International Dairy Journal · 2014 · 32 citations · Full text

Agriculture, Food Science, Microbiology +17