Fernanda Mozzi
National Scientific and Technical Research Council
77 Papers
397 Citations
Fernanda Mozzi is an academic researcher from National Scientific and Technical Research Council. The author has contributed to research in topics: Lactic acid & Fermentation. The author has an hindex of 31, co-authored 71 publications. Previous affiliations of Fernanda Mozzi include Vrije Universiteit Brussel.
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Papers
Biodiversity of Exopolysaccharides Produced by Streptococcus thermophilus Strains Is Reflected in Their Production and Their Molecular and Functional Characteristics
Frederik Vaningelgem,Medana Zamfir,Fernanda Mozzi,Tom Adriany,Marc Vancanneyt,Jean Swings,Luc De Vuyst +6 more
TL;DR: Twenty-six lactic acid bacterium strains isolated from European dairy products were identified as Streptococcus thermophilus and characterized by bacterial growth and exopolysaccharide (EPS)-producing capacity in milk and enriched milk medium, indicating possible novel EPS structures.
226
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages.
Luciana G. Ruiz Rodríguez,Víctor Manuel Zamora Gasga,Micaela Pescuma,Carina Paola Van Nieuwenhove,Carina Paola Van Nieuwenhove,Fernanda Mozzi,Jorge Alberto Sánchez Burgos +6 more
TL;DR: An update on the current knowledge of the use of fruit matrices to be fermented by LAB and the interaction between strains and the fruit phytochemical compounds to generate new functional foods as well as their future perspectives in association with the application of nanotechnology techniques are presented.
199
Biopolymers from lactic acid bacteria. Novel applications in foods and beverages.
TL;DR: This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB, and to describe the recently characterized EPS.
Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
TL;DR: This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics.
179
Biotechnology of lactic acid bacteria: novel applications.
Fernanda Mozzi,Raúl R. Raya,Graciela Vignolo +2 more
- 30 Oct 2015
TL;DR: This work presents an overview of Lactic Acid Bacteria applications for healthful Soy Foods Development, as well as new Approaches for the Study of Lactococcal Bacteria Genomics and Microbial Interactions in Kefir.