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I

Isabella D'Antuono

National Research Council
H指数:20
被引数:1,294

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The use of selected strains of yeast and lactic acid bacteria in combination with mild heat treatment improves safety, quality, nutritional and health traits of new fermented artichoke heads

利用特定酵母菌株和乳酸菌结合温和热处理可提高新型发酵朝鲜蓟头的安全性、品质、营养和健康特性

Applied Food Research
IF6.2
2026-04-280
OAAI
Annamaria Tarantini; Anna Rita Bavaro; Leonardo Mancini; Isabella D’Antuono; Vito Linsalata; Giuseppe Romano; Leone D’Amico; Ezio Perbellini; Maria De Angelis; Angela Cardinali; Gianluca Bleve
Hempseed Flour-Based Bioingredient Fermented by Lactiplantibacillus plantarum ITM21B for Salt-Reduced Bread Production in Industrial Bakery Environment

大麻籽粉基生物成分经Lactiplantibacillus plantarum ITM21B发酵，用于工业烘焙环境中低盐面包的生产

Food and Bioprocess Technology
IF5.8
2026-03-040
PRE
Mariaelena Di Biase; Valentina Cifarelli; Marco Montemurro; Stella Lisa Lonigro; Mara Pulpito; Angelica Bruno; Isabella D’Antuono; Andrea Minisci; Luana Nionelli; Sonia Convertino; Francesca Valerio
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives

选择性微生物 starters 在中试规模中的应用，以增强发酵和巴氏杀菌餐用橄榄的营养和感官特性

International Journal of Food Microbiology
IF5.2
2025-07-280
OAAI
Annamaria Tarantini; Anna Rita Bavaro; Leonardo Mancini; Angelica Bruno; Giuseppe Celano; Chiara Medoro; Marta Cianciabella; Isabella D'Antuono; Giuseppe Romano; Leone D'Amico; Pierpaolo Branco; Stefano Predieri; Maria De Angelis; Angela Cardinali; Gianluca Bleve

研究方向

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A
Angela Cardinali
H 指数:33论文数:83被引数:4,273
V
Vito Linsalata
H 指数:30论文数:99被引数:3,677
F
Fiorenza Minervini
H 指数:30论文数:74被引数:2,829
A
Antonella Garbetta
H 指数:15论文数:25被引数:740
A
Anna Rita Bavaro
H 指数:12论文数:23被引数:322
A
Antonio Logrieco
H 指数:73论文数:471被引数:1.9万
A
Angelica Bruno
H 指数:4论文数:8被引数:109
G
Gianluca Bleve
H 指数:30论文数:58被引数:2,156
M
Matteo Alessandro Del Nobile
H 指数:68论文数:448被引数:1.5万
A
Amalia Conte
H 指数:55论文数:306被引数:9,806