Researcher
Andrea Comasio
- Keywords:Applied biological sciences, biotechnology
- Disciplines:General and logistic services, Social sciences, Agricultural, veterinary and food sciences, Humanities and the arts
Affiliations
- Department of Bio-engineering Sciences (Department)
Member
From1 Nov 2019 → 31 Jul 2020 - Department of Bio-engineering Sciences (Department)
Member
From8 Apr 2019 → 31 Oct 2019 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From17 Aug 2015 → 30 Aug 2019 - Department of Bio-engineering Sciences (Department)
Member
From1 May 2014 → 31 Jul 2020 - Industrial Microbiology (Research group)
Member
From1 May 2014 → 30 Apr 2015
Publications
1 - 9 of 9
- 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.(2023)
Authors: Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, et al.
- Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients(2021)
Authors: Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Pages: 2447-2479 - Curing of cocoa beans: fine-scale monitoring of the starter cultures applied and metabolomics of the fermentation and drying steps(2021)
Authors: Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio, Marko Verce, Carlos Hernandez Aguirre, Stefan Weckx, Luc De Vuyst
- Potential of bacteria from alternative fermented foods as starter cultures for the production of wheat sourdoughs(2020)
Authors: Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, Luc De Vuyst
Pages: 1-23 - Diverse Microbial Composition of Sourdoughs From Different Origins(2020)
Authors: Andrea Comasio, Marko Verce, Simon Van Kerrebroeck, Luc De Vuyst
- The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation(2019)
Authors: Andrea Comasio, Henning Harth, Stefan Weckx, Luc De Vuyst
Pages: 88-105 - Nieuwe fermentatiestrategieën en ingrediënten voor de productie van innovatieve zuurdesems en broden(2019)
Authors: Andrea Comasio, Luc De Vuyst
- Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry(2018)
Authors: Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst
Pages: 3501-3512 - Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry(2018)
Authors: Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst
Pages: 254-262