Pubblicazioni

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

2015 - FOOD MICROBIOLOGY
Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.

Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages. A review

2015 - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Waters, DEBORAH M.; Mauch, Alexander; Coffey, Aidan; Arendt, ELKE K.; Zannini, Emanuele

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