Ricci Giovanni

Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties / D. Korcari, A. Fanton, G. Ricci, N.S. Rabitti, M. Laureati, J.A. Hogenboom, L.M. Pellegrino, D. Emide, A.G. Barbiroli, M.G. Fortina. - In: FOODS. - ISSN 2304-8158. - 12:2(2023 Jan), pp. 340.1-340.15. [10.3390/foods12020340]

Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters / D. Korcari, G. Ricci, A. Fanton, D. Emide, A. Barbiroli, M.G. Fortina. - In: JOURNAL OF APPLIED MICROBIOLOGY. - ISSN 1364-5072. - 133:3(2022 Jun), pp. 1769-1780. [10.1111/jam.15687]

Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens / P. D'Incecco, V. Rosi, M.G. Fortina, M. Sindaco, G. Ricci, L. Pellegrino. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 248:8(2022 May 24), pp. 2097-2107. [10.1007/s00217-022-04033-8]

Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures / D. Korcari, R. Secchiero, M. Laureati, A. Marti, G. Cardone, N.S. Rabitti, G. Ricci, M.G. Fortina. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 151(2021 Nov), pp. 112097.1-112097.8. [10.1016/j.lwt.2021.112097]

Physiological performance of Kazachstania unispora in sourdough environments / D. Korcari, G. Ricci, C. Capusoni, M.G. Fortina. - In: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY. - ISSN 0959-3993. - 37:5(2021 May), pp. 88.1-88.8. [10.1007/s11274-021-03027-0]