G. A. Farris

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

José Antonio Curiel, Daniela Pinto, Barbara Marzani et al. · Microbial Cell Factories · 2015 · 111 citations · Full text

Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity

Ilaria Mannazzu, Daniele Angelozzi, Simona Belviso et al. · International Journal of Food Microbiology · 2007 · 105 citations

Engineering, Food Fermentation, Biochemistry +8

Pesticides in Fermentative Processes of Wine

Paolo Cabras, Alberto Angioni, Vincenzo L. Garau et al. · Journal of Agricultural and Food Chemistry · 1999 · 87 citations

Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance

Mario Maioli, Giovanni Mario Pes, Manuela Sanna et al. · Acta Diabetologica · 2008 · 74 citations

Nutrition, Metabolic Syndrome, Diabetes Management +11

Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results

Pasquale Catzeddu, Enrica Mura, Eugenio Parente et al. · Systematic and Applied Microbiology · 2005 · 69 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +6