- Papers in database
- 5
- Primary author
- 2 papers
- Years active
- 2017 – 2025
- Total publications
- 76
- Total citations
- 2,199
- h-index
- 27
Research Areas
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Gut microbiota and health
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
Papers (5)
- 2025Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety.10.1111/1541-4337.70137
- 2021Eating Fermented: Health Benefits of LAB-Fermented Foods10.3390/foods10112639
- 2020Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese.10.1016/j.fm.2019.103383
- 2018Primary authorHow the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses10.3389/fmicb.2018.02866
- 2017Primary authorEffective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay.10.1099/mic.0.000497