| Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients L De Vuyst, A Comasio, SV Kerrebroeck Critical reviews in food science and nutrition 63 (15), 2447-2479, 2023 | 131 | 2023 |
| Diverse microbial composition of sourdoughs from different origins A Comasio, M Verce, S Van Kerrebroeck, L De Vuyst Frontiers in Microbiology 11, 1212, 2020 | 86 | 2020 |
| The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation A Comasio, H Harth, S Weckx, L De Vuyst International journal of food microbiology 289, 88-105, 2019 | 51 | 2019 |
| Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry S Van Kerrebroeck, A Comasio, H Harth, L De Vuyst Food Research International 106, 254-262, 2018 | 49 | 2018 |
| Curing of cocoa beans: fine-scale monitoring of the starter cultures applied and metabolomics of the fermentation and drying steps C Díaz-Muñoz, D Van de Voorde, A Comasio, M Verce, CE Hernandez, ... Frontiers in Microbiology 11, 616875, 2021 | 42 | 2021 |
| An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as … C Díaz-Muñoz, D Van de Voorde, E Tuenter, V Lemarcq, D Van de Walle, ... Food Microbiology 109, 104115, 2023 | 32 | 2023 |
| Candida milleri species reveals intraspecific genetic and metabolic polymorphisms I Vigentini, D Antoniani, L Roscini, A Comasio, S Galafassi, C Picozzi, ... Food microbiology 42, 72-81, 2014 | 32 | 2014 |
| Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production I Vigentini, V Fabrizio, M Faccincani, C Picozzi, A Comasio, R Foschino Annals of Microbiology 64, 639-651, 2014 | 23 | 2014 |
| Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 … A Comasio, S Van Kerrebroeck, L De Vuyst International Journal of Food Microbiology 339, 109020, 2021 | 20 | 2021 |
| Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry S Van Kerrebroeck, H Harth, A Comasio, L De Vuyst Journal of the Science of Food and Agriculture 98 (9), 3501-3512, 2018 | 19 | 2018 |
| Potential of bacteria from alternative fermented foods as starter cultures for the production of wheat sourdoughs A Comasio, S Van Kerrebroeck, H Harth, F Verté, L De Vuyst Microorganisms 8 (10), 1534, 2020 | 14 | 2020 |
| Diverse microbial composition of sourdoughs from different origins. Front Microbiol 11: 1212 A Comasio, M Verce, S Van Kerrebroeck, L De Vuyst | 8 | 2020 |
| Novel fermentation strategies and ingredients to produce innovative sourdoughs and breads A Comasio | 1 | 2019 |
| Nieuwe fermentatiestrategieën en ingrediënten voor de productie van innovatieve zuurdesems en broden A Comasio | | 2019 |
