Rossana Coda

Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2018-2022
Publications (10 Years): 10

Top Topics

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Microbial biotechnology

Microbial cell factories

This page only lists publications with an associated author ORCID identifier.

Publications

Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, Vieno Piironen, Kati Katina
Flavor challenges in extruded plant-based meat alternatives: A review. Comprehensive reviews in food science and food safety 21 (3) (2022)
Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, Anna-Maija Lampi, Rossana Coda, Kati Katina
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate. Foods (Basel, Switzerland) 11 (22) (2022)
Prabin Koirala, Ndegwa Henry Maina, Hanna Nihtilä, Kati Katina, Rossana Coda
Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. Microbial cell factories 20 (1) (2021)
Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis, Maria Calasso
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods (Basel, Switzerland) 10 (7) (2021)
Marta Acin-Albiac, Pasquale Filannino, Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti, Raffaella Di Cagno
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain. Microbial biotechnology (2021)
Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods (Basel, Switzerland) 10 (2) (2021)
Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants (Basel, Switzerland) 10 (5) (2021)
Elisa Arte, Carlo G Rizzello, Michela Verni, Emilia Nordlund, Kati Katina, Rossana Coda
Correction to Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran. Journal of agricultural and food chemistry 67 (44) (2019)
Marco Montemurro, Rossana Coda, Carlo Giuseppe Rizzello
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making. Foods (Basel, Switzerland) 8 (4) (2019)
Anna Lorusso, Rossana Coda, Marco Montemurro, Carlo Giuseppe Rizzello
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages. Foods (Basel, Switzerland) 7 (4) (2018)