Rosalinda F. Surico

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

Raffaella Di Cagno, Rosalinda F. Surico, Annalisa Paradiso et al. · International Journal of Food Microbiology · 2008 · 187 citations

Agriculture, Food Science, Microbiology +16

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

Raffaella Di Cagno, Rosalinda F. Surico, Sonya Siragusa et al. · International Journal of Food Microbiology · 2008 · 144 citations

Agriculture, Food Science, Microbiology +16

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis et al. · Journal of Food Protection · 2008 · 111 citations · Full text

Agriculture, Food Science, Microbiology +17

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Raffaella Di Cagno, Rosalinda F. Surico, Giovanna Minervini et al. · Food Microbiology · 2011 · 106 citations

Agriculture, Food Science, Microbiology +16

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

Raffaella Di Cagno, Rosalinda F. Surico, Giovanna Minervini et al. · International Journal of Food Microbiology · 2009 · 83 citations

Agriculture, Food Science, Plant Sciences +16