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Foods (Basel, Switzerland)|April 16, 2025
Process Optimization and Quality Improvement of Fermented Foods and BeveragesTiziana Di Renzo, Anna RealeMicroorganisms|August 7, 2020
A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and VegetablesTolulope Joshua Ashaolu, Anna RealeJournal of Dairy Science|August 2, 2021
Stimulatory effect of Allium ampeloprasum L. ssp. iranicum Wendelbo on the probiotic Bifidobacterium bifidum in Iranian white cheeseTooraj Mehdizadeh, Ata Kaboudari, Anna RealeMechanisms of Ageing and Development|June 27, 2022
Counteracting aged DNA methylation states to combat ageing and age-related diseasesAnna Reale, Stefano Tagliatesta, Giuseppe Zardo, et al.Journal of Theoretical Biology|May 5, 2016
Theoretical insight into the heat shock response (HSR) regulation in Lactobacillus casei and L. rhamnosusFranca Rossi, Teresa Zotta, Lucilla Iacumin, et al.Food Science & Nutrition|May 10, 2024
Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteriaFarahnaz Vahdat, Tooraj Mehdizadeh, Hamidreza Kazemeini, et al.Frontiers in Microbiology|March 30, 2018
Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS StudyTiziana Di Renzo, Anna Reale, Floriana Boscaino, et al.Journal of Agricultural and Food Chemistry|March 22, 2007
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentationAnna Reale, Ursula Konietzny, Raffaele Coppola, et al.Oncogene|January 8, 2005
Modulation of DNMT1 activity by ADP-ribose polymersAnna Reale, Giovanna De Matteis, Giada Galleazzi, et al.Microorganisms|September 23, 2022
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened DoughsTeresa Zotta, Tiziana Di Renzo, Alida Sorrentino, et al.Pageof 9