| Exploitation of vegetables and fruits through lactic acid fermentation R Di Cagno, R Coda, M De Angelis, M Gobbetti Food microbiology 33 (1), 1-10, 2013 | 727 | 2013 |
| Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses S Siragusa, M De Angelis, R Di Cagno, CG Rizzello, R Coda, M Gobbetti Applied and environmental microbiology 73 (22), 7283-7290, 2007 | 503 | 2007 |
| Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ CG Rizzello, L Nionelli, R Coda, M De Angelis, M Gobbetti Food Chemistry 119 (3), 1079-1089, 2010 | 327 | 2010 |
| Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) R Coda, CG Rizzello, M Gobbetti International journal of food microbiology 137 (2-3), 236-245, 2010 | 299 | 2010 |
| Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours R Coda, CG Rizzello, D Pinto, M Gobbetti Applied and Environmental Microbiology 78 (4), 1087-1096, 2012 | 271 | 2012 |
| Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making CG Rizzello, A Cassone, R Coda, M Gobbetti Food chemistry 127 (3), 952-959, 2011 | 238 | 2011 |
| Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage … R Coda, A Cassone, CG Rizzello, L Nionelli, G Cardinali, M Gobbetti Applied and environmental microbiology 77 (10), 3484-3492, 2011 | 214 | 2011 |
| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties R Coda, A Lanera, A Trani, M Gobbetti, R Di Cagno International Journal of Food Microbiology 155 (3), 120-127, 2012 | 210 | 2012 |
| Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties R Coda, L Melama, CG Rizzello, JA Curiel, J Sibakov, U Holopainen, ... International journal of food microbiology 193, 34-42, 2015 | 208 | 2015 |
| Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria N Luana, C Rossana, JA Curiel, P Kaisa, G Marco, CG Rizzello International journal of food microbiology 185, 17-26, 2014 | 199 | 2014 |
| Improvement of the protein quality of wheat bread through faba bean sourdough addition R Coda, J Varis, M Verni, CG Rizzello, K Katina LWT-Food Science and Technology 82, 296-302, 2017 | 184 | 2017 |
| Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features A Lorusso, M Verni, M Montemurro, R Coda, M Gobbetti, CG Rizzello Lwt 78, 215-221, 2017 | 183 | 2017 |
| Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation R Coda, R Di Cagno, M Gobbetti, CG Rizzello Food microbiology 37, 51-58, 2014 | 181 | 2014 |
| Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation JA Curiel, R Coda, I Centomani, C Summo, M Gobbetti, CG Rizzello International Journal of Food Microbiology 196, 51-61, 2015 | 166 | 2015 |
| Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread CG Rizzello, L Nionelli, R Coda, R Di Cagno, M Gobbetti European Food Research and Technology 230, 645-654, 2010 | 159 | 2010 |
| Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria R Coda, CG Rizzello, A Trani, M Gobbetti Food Microbiology 28 (3), 526-536, 2011 | 158 | 2011 |
| Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges M Montemurro, E Pontonio, R Coda, CG Rizzello Foods 10 (2), 316, 2021 | 156 | 2021 |
| Influence of particle size on bioprocess induced changes on technological functionality of wheat bran R Coda, I Kärki, E Nordlund, RL Heiniö, K Poutanen, K Katina Food microbiology 37, 69-77, 2014 | 150 | 2014 |
| Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread CG Rizzello, R Coda, F Mazzacane, D Minervini, M Gobbetti Food Research International 46 (1), 304-313, 2012 | 146 | 2012 |
| Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights M Verni, CG Rizzello, R Coda Frontiers in nutrition 6, 42, 2019 | 140 | 2019 |
