Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parametersSamantha Rossi, Rosalba Lanciotti, Francesca Patrignani et al.|LWT|2021Cited by 23
Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatmentMarios Psarianos, Oliver Schlüter, Davide Gottardi et al.|Food Chemistry|2023Cited by 21
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery productSamantha Rossi, Rosalba Lanciotti, Luigi Parrotta et al.|Journal of Insects as Food and Feed|2022Cited by 15
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based IngredientsSamantha Rossi, Rosalba Lanciotti, Davide Gottardi et al.|Foods|2024Cited by 6
Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food IndustrySamantha Rossi, Claudia Keil, Rosalba Lanciotti et al.|Fermentation|2023Cited by 4