Andrea Comasio

Diverse Microbial Composition of Sourdoughs From Different Origins

Andrea Comasio, Marko Verce, Simon Van Kerrebroeck et al. · Frontiers in Microbiology · 2020 · 103 citations · Full text

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

Andrea Comasio, Henning Harth, Stefan Weckx et al. · International Journal of Food Microbiology · 2018 · 63 citations

Biosynthesis, Engineering, Food Fermentation +8

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio et al. · Frontiers in Microbiology · 2021 · 62 citations · Full text

Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

Simon Van Kerrebroeck, Andrea Comasio, Henning Harth et al. · Food Research International · 2017 · 37 citations

Food Chemistry, Food Fermentation, Starter Culture +9

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter et al. · Food Microbiology · 2022 · 33 citations · Full text