Coda R - Search Results

1

Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.

Siragusa S, De Angelis M, Di Cagno R, Rizzello CG, Coda R, Gobbetti M. Siragusa S, et al. Among authors: coda r. Appl Environ Microbiol. 2007 Nov;73(22):7283-90. doi: 10.1128/AEM.01064-07. Epub 2007 Sep 21. Appl Environ Microbiol. 2007. PMID: 17890341 Free PMC article.

2

Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate.

Tuccillo F, Wang Y, Edelmann M, Lampi AM, Coda R, Katina K. Tuccillo F, et al. Among authors: coda r. Foods. 2022 Nov 10;11(22):3579. doi: 10.3390/foods11223579. Foods. 2022. PMID: 36429171 Free PMC article.

3

Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.

Coda R, Brechany E, De Angelis M, De Candia S, Di Cagno R, Gobbetti M. Coda R, et al. J Dairy Sci. 2006 Nov;89(11):4126-43. doi: 10.3168/jds.S0022-0302(06)72458-4. J Dairy Sci. 2006. PMID: 17032999 Free article.

4

Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making.

De Angelis M, Minervini F, Caputo L, Cassone A, Coda R, Calasso MP, Divella F, Divella F, Gobbetti M. De Angelis M, et al. Among authors: coda r. J Agric Food Chem. 2008 Sep 24;56(18):8619-28. doi: 10.1021/jf8008876. Epub 2008 Aug 29. J Agric Food Chem. 2008. PMID: 18754666

5

Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.

Coda R, Rizzello CG, Nigro F, De Angelis M, Arnault P, Gobbetti M. Coda R, et al. Appl Environ Microbiol. 2008 Dec;74(23):7391-8. doi: 10.1128/AEM.01420-08. Epub 2008 Oct 10. Appl Environ Microbiol. 2008. PMID: 18849463 Free PMC article.

6

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.

Giuseppe Rizzello C, Coda R, De Angelis M, Di Cagno R, Carnevali P, Gobbetti M. Giuseppe Rizzello C, et al. Among authors: coda r. Int J Food Microbiol. 2009 May 31;131(2-3):189-96. doi: 10.1016/j.ijfoodmicro.2009.02.025. Epub 2009 Mar 9. Int J Food Microbiol. 2009. PMID: 19328576

7

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

Di Cagno R, De Angelis M, Coda R, Minervini F, Gobbetti M. Di Cagno R, et al. Among authors: coda r. Res Microbiol. 2009 Jun;160(5):358-66. doi: 10.1016/j.resmic.2009.04.006. Epub 2009 May 13. Res Microbiol. 2009. PMID: 19446023 Free article.

8

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.

Coda R, Nionelli L, Rizzello CG, De Angelis M, Tossut P, Gobbetti M. Coda R, et al. J Appl Microbiol. 2010 Mar;108(3):925-935. doi: 10.1111/j.1365-2672.2009.04497.x. Epub 2009 Jul 23. J Appl Microbiol. 2010. PMID: 19735330

9

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).

Coda R, Rizzello CG, Gobbetti M. Coda R, et al. Int J Food Microbiol. 2010 Feb 28;137(2-3):236-45. doi: 10.1016/j.ijfoodmicro.2009.12.010. Epub 2009 Dec 13. Int J Food Microbiol. 2010. PMID: 20071045

10

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation.

Coda R, Di Cagno R, Edema MO, Nionelli L, Gobbetti M. Coda R, et al. Food Microbiol. 2010 Dec;27(8):1043-50. doi: 10.1016/j.fm.2010.07.006. Epub 2010 Jul 15. Food Microbiol. 2010. PMID: 20832683

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