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How the sourdough may affect the functional features of leavened baked goods

Food microbiology, 2014-02, Vol.37, p.30-40

2014

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Closed loop control of dielectric elastomer actuators based on self-sensing displacement feedback

Smart materials and structures, 2016-03, Vol.25 (3), p.35034-35046

2016

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Metal muscles and nerves-a self-sensing SMA-actuated hand concept

Smart materials and structures, 2017-09, Vol.26 (9), p.95007

2017

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

Applied and Environmental Microbiology, 2007-11, Vol.73 (22), p.7283-7290

2007

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Modeling and experimental validation of thin, tightly rolled dielectric elastomer actuators

Smart materials and structures, 2022-01, Vol.31 (1), p.15008

2022

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Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Frontiers in microbiology, 2020-02, Vol.11, p.293-293

2020

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Silicone based dielectric elastomer strip actuators coupled with nonlinear biasing elements for large actuation strains

Smart materials and structures, 2018-07, Vol.27 (7), p.74003

2018

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Modeling of the effects of the electrical dynamics on the electromechanical response of a DEAP circular actuator with a mass-spring load

Smart materials and structures, 2015-09, Vol.24 (9), p.94003

2015

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Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

Applied and Environmental Microbiology, 2011-05, Vol.77 (10), p.3484-3492

2011

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A lumped parameter model for strip-shaped dielectric elastomer membrane transducers with arbitrary aspect ratio

Smart materials and structures, 2020-11, Vol.29 (11), p.115030

2020

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Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species

Applied and Environmental Microbiology, 2003-09, Vol.69 (9), p.5297-5305

2003

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Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.6936-6943

2008

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Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

Frontiers in microbiology, 2019-07, Vol.10, p.1550-1550

2019

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Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

Food microbiology, 2018-12, Vol.76, p.164-172

2018

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An electro-mechanically coupled model for the dynamic behavior of a dielectric electro-active polymer actuator

Smart materials and structures, 2014-10, Vol.23 (10), p.104006

2014

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Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Frontiers in microbiology, 2017-12, Vol.8, p.2461-2461

2017

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Distributed Electro-Mechanical Coupling Effects in a Dielectric Elastomer Membrane Array

Experimental mechanics, 2023, Vol.63 (1), p.79-95

2023

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Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Food microbiology, 2011-08, Vol.28 (5), p.1062-1071

2011

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Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Foods, 2019-09, Vol.8 (10), p.431

2019

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A finite element model of rigid body structures actuated by dielectric elastomer actuators

Smart materials and structures, 2018-06, Vol.27 (6), p.65001

2018

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Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian Cheese Varieties

Journal of dairy science, 2005-07, Vol.88 (7), p.2348-2360

2005

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Improvement of the protein quality of wheat bread through faba bean sourdough addition

Food science & technology, 2017-09, Vol.82, p.296-302

2017

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Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

Journal of functional foods, 2016-12, Vol.27, p.549-569

2016

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An accurate dynamic model for polycrystalline shape memory alloy wire actuators and sensors

Smart materials and structures, 2019-02, Vol.28 (2), p.25020

2019

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Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

Journal of applied microbiology, 2010-03, Vol.108 (3), p.925-935

2010

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How the sourdough may affect the functional features of leavened baked goods

Closed loop control of dielectric elastomer actuators based on self-sensing displacement feedback

Metal muscles and nerves-a self-sensing SMA-actuated hand concept

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

Modeling and experimental validation of thin, tightly rolled dielectric elastomer actuators

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Silicone based dielectric elastomer strip actuators coupled with nonlinear biasing elements for large actuation strains

Modeling of the effects of the electrical dynamics on the electromechanical response of a DEAP circular actuator with a mass-spring load

Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

A lumped parameter model for strip-shaped dielectric elastomer membrane transducers with arbitrary aspect ratio

Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

An electro-mechanically coupled model for the dynamic behavior of a dielectric electro-active polymer actuator

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Distributed Electro-Mechanical Coupling Effects in a Dielectric Elastomer Membrane Array

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

A finite element model of rigid body structures actuated by dielectric elastomer actuators

Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian Cheese Varieties

Improvement of the protein quality of wheat bread through faba bean sourdough addition

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

An accurate dynamic model for polycrystalline shape memory alloy wire actuators and sensors

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

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