Maria Grazia Fortina

5PUBLICATIONS
1CO-AUTHORS
Oenology and viticultureFood engineeringFood chemistry and food sensory scienceFood packaging, preservation and processingAgricultural molecular engineering of nucleic acids and proteins
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Publications (5)

|Jun 25, 2022
Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters.

Dea Korcari, Giovanni Ricci, Alberto Fanton

|Apr 21, 2021
Physiological performance of Kazachstania unispora in sourdough environments.

Dea Korcari, Giovanni Ricci, Claudia Capusoni

|Oct 24, 2019
Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria.

D Korcari, G Ricci, M Quattrini

|Oct 12, 2019
A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains.

M Quattrini, D Korcari, G Ricci

|Nov 18, 2017
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation.

Marilù Decimo, Mattia Quattrini, Giovanni Ricci

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Frequent Collaborators

1 joint publications

Davide Emide