articleTop 10% cited
Lactobacilli in sourdough fermentation
Food Research International · 2006 · Vol. 40(5) · pp. 539–558
Aldo Corsetti✉(University of Teramo)Luca Settanni(University of Teramo)
Microbial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented FoodsFood scienceFermentationPalatabilityLactobacillusFlavorLactic acidBacteriaBiologyMicroorganismChemistry
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Produce Handling and Processing Practices
Emerging infectious diseases · 1997 · 667 citations
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International Journal of Food Microbiology · 1999 · 1,034 citations
Broad and complex antifungal activity among environmental isolates of lactic acid bacteria
FEMS Microbiology Letters · 2003 · 450 citations
The sourdough microflora: biodiversity and metabolic interactions
Trends in Food Science & Technology · 2004 · 612 citations
The CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools
Nucleic Acids Research · 1997 · 39,127 citations
Intestinal digestive resistance of immunodominant gliadin peptides
American Journal of Physiology-Gastrointestinal and Liver Physiology · 2002 · 376 citations
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