Rossana Coda

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Sonya Siragusa, Maria De Angelis, Raffaella Di Cagno et al. · Applied and Environmental Microbiology · 2007 · 429 citations · Full text

Biosynthesis, Food Fermentation, Biochemistry +13

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda et al. · Food Chemistry · 2009 · 256 citations

Food Chemistry, Wheat Germ, Bioenergy +8

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti · International Journal of Food Microbiology · 2009 · 241 citations

Food Chemistry, Food Fermentation, In Vitro Fermentation +5

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

Rossana Coda, Carlo Giuseppe Rizzello, Daniela Pinto et al. · Applied and Environmental Microbiology · 2011 · 224 citations · Full text

Food Analysis, Antioxidant Peptides, Oxidative Stress +16

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