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Tiziana Di Renzo

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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88

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Scholarly Papers (2)

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1.

Insight into the Role of Lactic Acid Bacteria in the Development of a Novel Fermented Pistachio (Pistacia Vera L.) Beverage

Number of pages: 20 Posted: 24 Apr 2023
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, Federica Cardinali, Gianfranco Mamone, Maria Cecilia Puppo, Antonela Garzon, Silvina Drago, Carmine Laurino and Anna Reale
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 51 (1,063,489)

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Pistachio of Bronte, E-nose, volatile compounds, EPS, food fermentation

2.

Bioactive Peptides Released by Lactic Acid Bacteria Fermented Pistachio Beverages

Number of pages: 24 Posted: 22 Feb 2024
Serena Marulo, Salvatore De Caro, Chiara Nitride, Tiziana Di Renzo, Luigia Di Stasio, Pasquale Ferranti, Anna Reale and Gianfranco Mamone
affiliation not provided to SSRN, affiliation not provided to SSRN, University of Naples Federico II, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Naples Federico II, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 37 (1,236,159)

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pistachio beverage, Proteolysis, lactic acid bacteria, Leuconostoc pseudomesenteroides, Companilactobacillus paralimentarius, bioactive peptides