Coda, Rossana

Exploitation of vegetables and fruits through lactic acid fermentation.

Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M. (2013) · Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 644

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Siragusa, S., De Angelis, M., Di Cagno, R., Rizzello, C. G., Coda, R., & Gobbetti, M. (2007) · Applied and Environmental Microbiology

GABA and Rice ResearchProbiotics and Fermented Foods

Cited by 438

Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.

Coda, R., Rizzello, C. G., Pinto, D., & Gobbetti, M. (2012) · Applied and Environmental Microbiology

Protein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods

Cited by 238