Maria Stella Simonetti

The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced

Pietro Damiani, Marco Gobbetti, Lina Cossignani et al. · LWT · 1996 · 153 citations

Their Interactions, Microbial Inactivation, Food Fermentation +12

Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin

Domenico Montesano, Francesca Blasi, Maria Stella Simonetti et al. · Foods · 2018 · 131 citations · Full text

Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking

Marco Gobbetti, Maria Stella Simonetti, Aldo Corsetti et al. · Food Microbiology · 1995 · 124 citations

Food Chemistry, Fermentation Parameters, Organic Acid Productions +4

Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk

Francesca Blasi, Domenico Montesano, Maria De Angelis et al. · Journal of Food Composition and Analysis · 2007 · 115 citations

Animal Physiology, Lipid Analysis, Caprine +5

Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach

Francesca Blasi, Gabriele Rocchetti, Domenico Montesano et al. · Food Research International · 2017 · 95 citations

Food Chemistry, Carotenoid, Biochemistry +8