Raffaella Di Cagno

1. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
   2014/08/30 by Pasquale Filannino, Yunpeng Bai, Raffaella Di Cagno +3 · 3 citations
   Medicine · Nursing · #Microbial Metabolites in Food Biotechnology #Phytochemicals and Antioxidant Activities #Tea Polyphenols and Effects
2. Thirty years of knowledge on sourdough fermentation: A systematic review
   2020/12/16 by Kashika Arora, Hana Ameur, Andrea Polo +3 · 4 citations
   Nursing · Agricultural and Biological Sciences · #Food composition and properties #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods
3. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth
   2017/08/19 by Pasquale Filannino, Raffaella Di Cagno, Marco Gobbetti · 2 citations
   Agricultural and Biological Sciences · Engineering · Nursing · #Biofuel production and bioconversion #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods