Giovanna Minervini

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Raffaella Di Cagno, Giovanna Minervini, Carlo Giuseppe Rizzello et al. · Food Microbiology · 2011 · 159 citations

Food Chemistry, Nutrition, Food Bioactive Compound +9

Novel probiotic candidates for humans isolated from raw fruits and vegetables

Beatrice Vitali, Giovanna Minervini, Carlo Giuseppe Rizzello et al. · Food Microbiology · 2012 · 113 citations

Probiotic, Food Function, Dysbiosis +9

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 · 105 citations

Sweet Cherry, Biomanufacturing, Food Fermentation +12

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

Raffaella Di Cagno, G. Cardinali, Giovanna Minervini et al. · Food Microbiology · 2009 · 104 citations

Biology, Ananas Comosus L, Microbial Systematics +10

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 · 82 citations

Room Temperature, Yellow Peppers, Autochthonous Starters +4