Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs by Luciana De Vero, Giovanna Iosca, Maria Gullo, Andrea Pulvirenti

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Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects by Roberta Foligni, Andrea Pulvirenti, Luciana De Vero, Cinzia Mannozzi

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A Microbial Co-Culturing System for Producing Cellulose-Hyaluronic Acid Composites by Marcello Brugnoli, Ilaria Mazzini, Salvatore La China, Luciana De Vero, Maria Gullo

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Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough by Giovanna Iosca, Camilla Febo, Hossein Haghighi, Luciana De Vero, Maria Gullo, Andrea Pulvirenti

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Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria by Giovanna Iosca, Luciana De Vero, Maria Gullo, Fabio Licciardello, Andrea Quartieri, Andrea Pulvirenti

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Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits by Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, Luciana De Vero, Andrea Colonello, Maria Gullo

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A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream by Paolo Giudici, Antonietta Baiano, Paola Chiari, Luciana De Vero, Babak Ghanbarzadeh, Pasquale Massimiliano Falcone

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Yeasts and Lactic Acid Bacteria for <i>Panettone</i> Production: An Assessment of Candidate Strains by Luciana De Vero, Giovanna Iosca, Salvatore La China, Fabio Licciardello, Maria Gullo, Andrea Pulvirenti

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Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among <i>Komagataeibacter</i> Isolates by Salvatore La China, Luciana De Vero, Kavitha Anguluri, Marcello Brugnoli, Dhouha Mamlouk, Maria Gullo

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Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria by Giovanna Iosca, Luciana De Vero, Giulia Di Rocco, Giancarlo Perrone, Maria Gullo, Andrea Pulvirenti

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Selection of Wine <i>Saccharomyces cerevisiae</i> Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A by Andrea Pulvirenti, Luciana De Vero, Giuseppe Blaiotta, Rossana Sidari, Giovanna Iosca, Maria Gullo, Andrea Caridi

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Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation by Hamza Gadhoumi, Maria Gullo, Luciana De Vero, Enriqueta Martinez-Rojas, Moufida Saidani Tounsi, El Akrem Hayouni

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Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses by Elisa Aiello, Mattia Pia Arena, Luciana De Vero, Carlo Montanini, Michele Bianchi, Andrea Mescola, Andrea Alessandrini, Andrea Pulvirenti, Maria Gullo

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Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents by Giovanna Iosca, Joanna Ivy Irorita Fugaban, Süleyman Özmerih, Anders Peter Wätjen, Rolf Sommer Kaas, Quốc Hà, Radhakrishna Shetty, Andrea Pulvirenti, Luciana De Vero, Claus Heiner Bang-Berthelsen

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