Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice
2017 · International Journal of Food Microbiology · 165 citations
https://doi.org/10.1016/j.ijfoodmicro.2017.02.014
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Pasquale Filannino
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Pasquale Filannino is an academic researcher from University of Bari Aldo Moro. The author has contributed to research in topics: Probiotics and Fermented Foods & Cardiac Arrhythmias and Treatments & Microbial Metabolites in Food Biotechnology. The author has an h-index of 35, co-authored 100 publications.
ORCID: 0000-0002-1235-5138Papers by this author
worksExploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation
2013 · International Journal of Food Microbiology · 156 citations
https://doi.org/10.1016/j.ijfoodmicro.2013.03.002
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
2020 · Molecules · 147 citations
https://doi.org/10.3390/molecules25132987
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits
2013 · Applied and Environmental Microbiology · 60 citations
https://doi.org/10.1128/aem.03224-13
How <i>Lactobacillus plantarum</i> shapes its transcriptome in response to contrasting habitats
2018 · Environmental Microbiology · 51 citations
https://doi.org/10.1111/1462-2920.14372
Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)
2020 · Food Chemistry · 48 citations
https://doi.org/10.1016/j.foodchem.2020.126384
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