Severino S. Pandiella

Author

Also Known As

Pandiella, Severino S., S. Pandiella, S. S. PANDIELLA, S. S. Pandiella, S.S Pandiella, S.S. Pandiella, Severino Pandiella, Severino S Pandiella, Severino S. Pandiella

Publications

4.8K

Citations

H-Index

Concepts

All Affiliations

University of Manchester Instituto de Investigacións Mariñas University of Reading University of Sunderland Consejo Superior de Investigaciones Científicas

About

Severino S. Pandiella is an author at University of Manchester specializing in food fermentation, microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	18	2.3K
2	Medicine	12	12	1.2K
3	Engineering	11	11	510
4	Public Health	7	7	783
5	Applied Physics	1	1	140

Severino S. Pandiella

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
Cereal-based fermented foods and beverages Ana Blandino, M.E. Al-Aseeri, Severino S. Pandiella, Food Research International Food ChemistryNutritionFood FunctionFood FermentationBiotechnology	2003	990
Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates Dimitris Charalampopoulos, Severino S. Pandiella, Colin Webb Journal of Applied Microbiology	2002	239
Distribution of microbial contamination within cereal grains Adriana Laca, Zoe Mousia, Mario Dı́az, Journal of Food Engineering Microbial ContaminationCereal GrainsFood MicrobiologyMicrobial EcologyEnvironmental Microbiology	2005	230
Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions Dimitris Charalampopoulos, Severino S. Pandiella, Colin Webb International Journal of Food Microbiology ProbioticFood FermentationAcidic ConditionsBarley ExtractsLactic Acid Bacteria	2003	220
Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures Sorbhi Rathore, Iván Salmerón, Severino S. Pandiella Food Microbiology ProbioticFood FermentationMixed Cereal SubstratesLactic Acid BacteriaBiotechnology	2011	192
Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages Iván Salmerón, Keith Thomas, Severino S. Pandiella Journal of Functional Foods NutritionPhysicochemical CompositionProbioticFood FermentationLactic Acid Bacteria	2015	155
Discrete particle motion on sieves—a numerical study using the DEM simulation J. Li, Colin Webb, Severino S. Pandiella, Powder Technology EngineeringDiscrete Particle MotionPhysicsDem SimulationSieves—a Numerical Study	2003	140
Microflora identification of the Bulgarian cereal-based fermented beverage boza Velitchka Gotcheva, Severino S. Pandiella, Angel Angelov, Process Biochemistry Food FermentationFood AnalysisMicroflora IdentificationFood TechnologyFood Safety	2000	129
Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions Haruhito Michida, Sriappareddy Tamalampudi, Severino S. Pandiella, Biochemical Engineering Journal NutritionProbioticMedicineCereal ExtractsGastroenterology	2005	120
Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties Gopal Kedia, Ruohang Wang, Hemant M. Patel, Process Biochemistry ProbioticFood FermentationBiotechnologyMixed CulturesFood Microbiology	2006	112

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