Rossana Coda

University of Helsinki - Helsinki / Finland

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AD Scientific Index ID: 1657591

Helsingin yliopisto

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Rossana Coda's MOST POPULAR ARTICLES

1-) Exploitation of vegetables and fruits through lactic acid fermentationR Di Cagno, R Coda, M De Angelis, M GobbettiFood Microbiology 33 (1), 1-10, 20135392013

2-) Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheesesS Siragusa, M De Angelis, R Di Cagno, CG Rizzello, R Coda, M GobbettiApplied and environmental microbiology 73 (22), 7283-7290, 20074312007

3-) Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germCG Rizzello, L Nionelli, R Coda, M De Angelis, M GobbettiFood Chemistry 119 (3), 1079-1089, 20102532010

4-) Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)R Coda, CG Rizzello, M GobbettiInternational journal of food microbiology 137 (2-3), 236-245, 20103122010

5-) Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal floursR Coda, CG Rizzello, D Pinto, M GobbettiApplied and Environmental Microbiology 78 (4), 1087-1096, 20122762012

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