Andrea Polo
International Food Policy Research Institute(US)Free University of Bozen-Bolzano(IT)Fraunhofer Italia Research(IT)
Publications by Year
Research Areas
Food composition and properties, Probiotics and Fermented Foods, Microbial Metabolites in Food Biotechnology, Gut microbiota and health, Building materials and conservation
Most-Cited Works
- → Thirty years of knowledge on sourdough fermentation: A systematic review(2020)322 cited
- → Biofilm Formation in Food Processing Environments is Still Poorly Understood and Controlled(2014)163 cited
- → High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation(2020)150 cited
- → The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry(2019)112 cited
- → Feasibility of Removing Surface Deposits on Stone Using Biological and Chemical Remediation Methods(2010)99 cited
- → Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage(2020)57 cited