Giusi Daniela Ventimiglia

Diversity and technological potential of lactic acid bacteria of wheat flours

Antonio Alfonzo, Giusi Daniela Ventimiglia, Onofrio Corona et al. · Food Microbiology · 2013 · 125 citations · Full text

Food Fermentation, Technological Potential, Lactic Acid Bacteria +5

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

Onofrio Corona, Antonio Alfonzo, Giusi Daniela Ventimiglia et al. · Food Microbiology · 2016 · 88 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +8

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

Giusi Daniela Ventimiglia, Antonio Alfonzo, Paola Galluzzo et al. · Food Microbiology · 2015 · 80 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +5

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

Luca Settanni, Giusi Daniela Ventimiglia, Antonio Alfonzo et al. · Food Research International · 2013 · 72 citations · Full text

Biomanufacturing, Food Fermentation, Lactic Acid Bacteria +8

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

Antonio Alfonzo, Claudia Miceli, Anna Nasca et al. · Food Microbiology · 2016 · 60 citations

Food Fermentation, First Step, Dough Fermentation +8