Rossana Coda - Search Results

Year	Number of Results
2008	2
2009	3
2010	3
2011	6
2012	5
2013	8
2014	7
2015	5
2016	2
2017	5
2018	5
2019	7
2020	4
2021	7
2022	4
2023	1
2024	3
2025	3
2026	1

1

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

Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Wang Y, et al. Among authors: coda r. Compr Rev Food Sci Food Saf. 2022 May;21(3):2898-2929. doi: 10.1111/1541-4337.12964. Epub 2022 Apr 26. Compr Rev Food Sci Food Saf. 2022. PMID: 35470959 Free article. Review.

2

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges.

Montemurro M, Pontonio E, Coda R, Rizzello CG. Montemurro M, et al. Among authors: coda r. Foods. 2021 Feb 3;10(2):316. doi: 10.3390/foods10020316. Foods. 2021. PMID: 33546307 Free PMC article. Review.

3

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.

Montemurro M, Coda R, Rizzello CG. Montemurro M, et al. Among authors: coda r. Foods. 2019 Apr 18;8(4):129. doi: 10.3390/foods8040129. Foods. 2019. PMID: 31003472 Free PMC article. Review.

4

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights.

Verni M, Rizzello CG, Coda R. Verni M, et al. Among authors: coda r. Front Nutr. 2019 Apr 12;6:42. doi: 10.3389/fnut.2019.00042. eCollection 2019. Front Nutr. 2019. PMID: 31032259 Free PMC article. Review.

5

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate.

Xu Y, Coda R, Holopainen-Mantila U, Laitila A, Katina K, Tenkanen M. Xu Y, et al. Among authors: coda r. Food Res Int. 2019 Jan;115:191-199. doi: 10.1016/j.foodres.2018.08.054. Epub 2018 Aug 23. Food Res Int. 2019. PMID: 30599931 Free article. Review.

6

Exploitation of vegetables and fruits through lactic acid fermentation.

Di Cagno R, Coda R, De Angelis M, Gobbetti M. Di Cagno R, et al. Among authors: coda r. Food Microbiol. 2013 Feb;33(1):1-10. doi: 10.1016/j.fm.2012.09.003. Epub 2012 Sep 17. Food Microbiol. 2013. PMID: 23122495 Review.

7

Editorial: The Sustainability Challenge: New Perspectives on the Use of Microbial Approaches and Their Impact on Food and Feed.

Coda R, Gianotti A, Gomes A, Rizzello CG. Coda R, et al. Front Nutr. 2020 Aug 25;7:118. doi: 10.3389/fnut.2020.00118. eCollection 2020. Front Nutr. 2020. PMID: 32984394 Free PMC article. No abstract available.

8

Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.

Coda R, Cagno RD, Gobbetti M, Rizzello CG. Coda R, et al. Food Microbiol. 2014 Feb;37:51-8. doi: 10.1016/j.fm.2013.06.018. Epub 2013 Jul 5. Food Microbiol. 2014. PMID: 24230473 Review.

9

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

Cera S, Tuccillo F, Knaapila A, Sim F, Manngård J, Niklander K, Verni M, Rizzello CG, Katina K, Coda R. Cera S, et al. Among authors: coda r. Curr Res Food Sci. 2024 Feb 12;8:100697. doi: 10.1016/j.crfs.2024.100697. eCollection 2024. Curr Res Food Sci. 2024. PMID: 38487179 Free PMC article.

10

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

Verni M, Wang Y, Clement H, Koirala P, Rizzello CG, Coda R. Verni M, et al. Among authors: coda r. Int J Food Microbiol. 2023 Dec 16;407:110403. doi: 10.1016/j.ijfoodmicro.2023.110403. Epub 2023 Sep 19. Int J Food Microbiol. 2023. PMID: 37748395 Free article. No abstract available.

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