Publications by authors named "Andrea Comasio"

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Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients.
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck

Crit Rev Food Sci Nutr· May 2023

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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, Andrea Comasio

Food Microbiol· February 2023

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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 sourdough productions performed with Companilactobacillus crustorum LMG 23699.
Andrea Comasio, Simon Van Kerrebroeck, Luc De Vuyst

Int J Food Microbiol· February 2021

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Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.
Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio, Marko Verce, Carlos Eduardo Hernandez

Front Microbiol· January 2021

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Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.
Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, Luc De Vuyst

Microorganisms· October 2020

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Diverse Microbial Composition of Sourdoughs From Different Origins.
Andrea Comasio, Marko Verce, Simon Van Kerrebroeck, Luc De Vuyst

Front Microbiol· July 2020

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The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
Andrea Comasio, Henning Harth, Stefan Weckx, Luc De Vuyst

Int J Food Microbiol· January 2019

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Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry.
Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst

J Sci Food Agric· July 2018

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Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst

Food Res Int· April 2018

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Candida milleri species reveals intraspecific genetic and metabolic polymorphisms.
Ileana Vigentini, Davide Antoniani, Luca Roscini, Andrea Comasio, Silvia Galafassi

Food Microbiol· September 2014

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