José Antonio Curiel

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Rossana Coda, Leena Melama, Carlo Giuseppe Rizzello et al. · International Journal of Food Microbiology · 2014 · 220 citations

Engineering, Food Fermentation, Food Analysis +8

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Luana Nionelli, Rossana Coda, José Antonio Curiel et al. · International Journal of Food Microbiology · 2014 · 198 citations

Biomanufacturing, Food Fermentation, Lactic Acid Bacteria +11

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

José Antonio Curiel, Rossana Coda, Isabella Centomani et al. · International Journal of Food Microbiology · 2014 · 178 citations

Nutrition, Functional Characteristics, Food Fermentation +7

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

José Antonio Curiel, Daniela Pinto, Barbara Marzani et al. · Microbial Cell Factories · 2015 · 111 citations · Full text

Improvement of Enzyme Properties with a Two-Step Immobilizaton Process on Novel Heterofunctional Supports

César Mateo, Juan M. Bolívar, César A. Godoy et al. · Biomacromolecules · 2010 · 108 citations

Bioorganic Chemistry, Engineering, Enzyme Properties +18