Rossana Coda

university of helsinki

H指数:54

被引数:8,501

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Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

发酵植物基乳制品替代品（优）酸奶中淀粉、膳食纤维和蛋白质的加工诱导变化

Applied Food Research

IF6.2

2026-04-070

OAAI

Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193

酿酒废料在发酵过程中由Leuconostoc pseudomesenteroides DSM20193调控的糖代谢

MICROBIAL BIOTECHNOLOGY

IF5.2

2025-04-210

OAAI

Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.

FUTURE FOODS

IF8.2

2024-12-010

PRE

Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers' spent grain

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2024-12-011

OAAI

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

FUTURE FOODS

IF8.2

2024-06-010

OAAI

Protective Effects of Polysaccharides on Antifungal Activity of Bread Waste-derived Bioactive Peptides During Freeze Drying

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-05-232

Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran

掩盖蚕豆蛋白浓缩物和挤出物的异味: 原位和体外生产的葡聚糖的作用

FOOD HYDROCOLLOIDS

IF12.4

2024-05-013

Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model

FOOD HYDROCOLLOIDS

IF12.4

2024-02-015

Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking

微生物和谷物 β-葡聚糖在无麸质燕麦烘焙中作为水胶体的潜力

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-014

OAAI

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

定制的酸面团发酵在全麦燕麦面包风味中的作用

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-015

OAAI

Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate

FUTURE FOODS

IF8.2

2023-12-019

OAAI

Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2023-12-017

OAAI

Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation

通过定制乳酸发酵提高菜籽蛋白成分在面包制作中的利用率

FOOD BIOSCIENCE

IF5.9

2022-12-0110

PRE

The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread

FOOD HYDROCOLLOIDS

IF12.4

2022-12-013

Potential of native and bioprocessed brewers' spent grains as organic soil amendments

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2022-11-245

Fermented Brewers' Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

FERMENTATION-BASEL

IF3.3

2022-09-2715

Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2022-07-0115

OAAI

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

在大豆粉和米糠中原位生产维生素B12和葡聚糖: 一种改善B12-fortified面包风味和质地的工具

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-0127

OAAI

Flavor challenges in extruded plant-based meat alternatives: A review

挤压植物基肉类替代品的风味挑战: 综述

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-04-26110

OAAI

Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

JOURNAL OF FUNCTIONAL FOODS

IF4

2022-01-0120

OAAI

Rossana Coda

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