| Thirty years of knowledge on sourdough fermentation: A systematic review K Arora, H Ameur, A Polo, R Di Cagno, CG Rizzello, M Gobbetti Trends in Food Science & Technology 108, 71-83, 2021 | 288 | 2021 |
| Role of lactic acid bacteria phospho-β-glucosidases during the fermentation of cereal by-products M Acin-Albiac, P Filannino, K Arora, A Da Ros, M Gobbetti, R Di Cagno Foods 10 (1), 97, 2021 | 31 | 2021 |
| Gluten-free diet and gut microbiome A Polo, K Arora, H Ameur, R Di Cagno, M De Angelis, M Gobbetti Journal of Cereal Science 95, 103058, 2020 | 20 | 2020 |
| Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture K Arora, AZA Tlais, G Augustin, D Grano, P Filannino, M Gobbetti, ... LWT 177, 114566, 2023 | 16 | 2023 |
| Commercial organic versus conventional whole rye and wheat flours for making sourdough bread: safety, nutritional, and sensory implications E Pontonio, K Arora, C Dingeo, I Carafa, G Celano, V Scarpino, B Genot, ... Frontiers in Microbiology 12, 674413, 2021 | 14 | 2021 |
| Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features K Arora, I Carafa, F Fava, KM Tuohy, O Nikoloudaki, M Gobbetti, ... International Journal of Food Microbiology 374, 109725, 2022 | 12 | 2022 |
| Dependence of Leishmania parasite on host derived ATP: an overview of extracellular nucleotide metabolism in parasite K Arora, AK Rai Journal of Parasitic Diseases 43, 1-13, 2019 | 6 | 2019 |
| The sourdough microbiota and its sensory and nutritional performances H Ameur, K Arora, A Polo, M Gobbetti Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation …, 2022 | 5 | 2022 |
| Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features A Polo, AZA Tlais, P Filannino, A Da Ros, K Arora, V Cantatore, ... Fermentation 9 (2), 117, 2023 | 4 | 2023 |
| Determination of pH and Titratable Acidity K Arora, R Di Cagno Basic Methods and Protocols on Sourdough, 55-60, 2024 | 2 | 2024 |
| In vitro faecal fermentation of Tritordeum breads and its effect on the human gut health K Arora, G Gaudioso, P Solovyev, K Tuohy, R Di Cagno, M Gobbetti, ... Current Research in Microbial Sciences 6, 100214, 2024 | 2 | 2024 |
| Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products. Foods 2021, 10, 97 M Acin-Albiac, P Filannino, K Arora, A Da Ros, M Gobbetti, R Di Cagno s Note: MDPI stays neu-tral with regard to jurisdictional clai-ms in …, 2021 | 1 | 2021 |
| Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making A Stringari, A Polo, CG Rizzello, K Arora, F Racinelli, M Ampollini, ... New Biotechnology 84, 140-150, 2024 | | 2024 |
| Agro-industrial by-products for potential development of gluten-free Type 1 sourdoughs K Irigoytia, K Arora, A Polo, H Ameur, M Gobbetti, C Genevois, ... MDPI, 2024 | | 2024 |
| How to Prepare, Propagate, and Use the Sourdough K Arora, CG Rizzello, M Gobbetti Basic Methods and Protocols on Sourdough, 3-14, 2024 | | 2024 |
| Valorisation of industrial bread waste using enzymatic treatment and sourdough fermentation A Stringari, K Arora, A Polo, R Di Cagno, CG Rizzello, M Ampollini, ... 7th International Conference on Microbial Diversity Agrifood Microbiota as a …, 2023 | | 2023 |
| Sourdough as a tool to enhance the functional features of bread K Arora Free University of Bozen-Bolzano, 0 | | |
| Check for updates Chapter 1 How to Prepare, Propagate, and Use the Sourdough Kashika Arora, Carlo Giuseppe Rizzello, and Marco Gobbetti K Arora Basic Methods and Protocols on Sourdough, 1, 0 | | |