| The challenges and perspectives of the selection of starter cultures for fermented cocoa beans C Figueroa-Hernández, J Mota-Gutierrez, I Ferrocino, ... International Journal of Food Microbiology 301, 41-50, 2019 | 109 | 2019 |
| Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans J Mota-Gutierrez, C Botta, I Ferrocino, M Giordano, M Bertolino, P Dolci, ... Applied and Environmental Microbiology 84 (19), e01164-18, 2018 | 89 | 2018 |
| Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene J Mota-Gutierrez, I Ferrocino, K Rantsiou, L Cocolin International Journal of Food Microbiology 290, 132-140, 2019 | 51 | 2019 |
| Traceability of functional volatile compounds generated on inoculated cocoa fermentation and its potential health benefits J Mota-Gutierrez, L Barbosa-Pereira, I Ferrocino, L Cocolin Nutrients 11 (4), 884, 2019 | 43 | 2019 |
| Chocolate culture: Preferences, emotional implications and awareness of Italian consumers VM Merlino, J Mota-Gutierrez, D Borra, F Brun, L Cocolin, S Blanc, ... International Journal of Gastronomy and Food Science 25, 100374, 2021 | 26 | 2021 |
| Campylobacter spp. prevalence and mitigation strategies in the broiler production chain J Mota-Gutierrez, L Lis, A Lasagabaster, I Nafarrate, I Ferrocino, L Cocolin, ... Food Microbiology 104, 103998, 2022 | 23 | 2022 |
| Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems J Mota-Gutierrez, L Cocolin Trends in Food Science & Technology 114, 198-211, 2021 | 17 | 2021 |
| Influence of taxonomic and functional content of microbial communities on the quality of fermented cocoa pulp-bean mass J Mota-Gutierrez, I Ferrocino, M Giordano, ML Suarez-Quiroz, ... Applied and Environmental Microbiology 87 (14), e00425-21, 2021 | 17 | 2021 |
| Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures J Mota-Gutierrez, I Franciosa, M Ruggirello, P Dolci World Journal of Microbiology and Biotechnology 37 (9), 146, 2021 | 5 | 2021 |
| Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery V Englezos, J Mota-Gutierrez, S Giacosa, SR Segade, M Pollon, ... Food Research International 162, 111935, 2022 | 4 | 2022 |
| Cassava consumption and the occurrence of cyanide in cassava in Vietnam, Indonesia and Philippines J Mota-Gutierrez, GM O’Brien Public Health Nutrition 23 (13), 2410-2423, 2020 | 3 | 2020 |
| The Functional and Nutritional Aspects of Cocobiota: Lactobacilli J Mota‐Gutierrez, LS Cocolin Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation …, 2022 | 1 | 2022 |
| Influence of age, gender, and willingness to adopt former foodstuffs on the perception of Italian farm animal veterinarians E Diaz Vicuna, K Srikanthithasan, R Odore, S Massaglia, VM Merlino, ... Frontiers in Veterinary Science 11, 1396807, 2024 | | 2024 |
| Socio-demographic and cross-country differences in attention to sustainable certifications and changes in food consumption J Mota-Gutierrez, A Sparacino, VM Merlino, S Blanc, F Brun, F Massimelli, ... npj Science of Food 8 (1), 31, 2024 | | 2024 |
| Microbes in Cocoa Beans: What Microbial Communities Can Do on the Formation of Cocoa Aroma during Fermentation J MOTA GUTIERREZ Microbes in Cocoa Beans: What Microbial Communities Can Do on the Formation …, 2019 | | 2019 |
| Dynamics of the moisture content of cocoa beans during fermentation J Mota-Gutierrez, ML Suarez-Quiroz, O Gonzalez-Ríos, L Cocolin Dynamics of the moisture content of cocoa beans during fermentation, 75-76, 2019 | | 2019 |
| A matter of chocolate aroma: what microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation J MOTA GUTIERREZ, ML Suarez-Quiroz, GR Oscar, I Ferrocino, ... A matter of chocolate aroma: What microbial communities can do on the …, 2019 | | 2019 |
| The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds J MOTA GUTIERREZ, C Botta, I Ferrocino, M Giordano, LS Cocolin The effect of yeast cultures on the microbial composition and fermented …, 2019 | | 2019 |
| Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon J MOTA GUTIERREZ, I Ferrocino, C Botta, M Giordano, M Bertolino, ... Polyphasic comparison of yeast population's in box and heap fermentation of …, 2017 | | 2017 |
