Anna Lorusso

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

Carlo Giuseppe Rizzello, Anna Lorusso, Marco Montemurro et al. · Food Microbiology · 2015 · 216 citations

Agriculture, Food Science, Microbiology +16

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

Carlo Giuseppe Rizzello, Anna Lorusso, Vito Russo et al. · International Journal of Food Microbiology · 2016 · 175 citations

Agriculture, Food Science, Microbiology +14

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

Anna Lorusso, Michela Verni, Marco Montemurro et al. · LWT · 2016 · 149 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Anna Lorusso, Rossana Coda, Marco Montemurro et al. · Foods · 2018 · 143 citations · Full text

Agriculture, Food Science, Microbiology +17

Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread

Erica Pontonio, Anna Lorusso, Marco Gobbetti et al. · Journal of Cereal Science · 2017 · 48 citations

Agriculture, Biotechnology, Food Science +14