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2. Taxonomic structure and monitoring of the dominant lactic acid bacteria population during wheat flour sourdough type I propagation by using Lactobacillus sanfranciscensis starters;S Siragusa,2009
3. Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity;I Scheirlinck,2009
4. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I;F Minervini,2010
5. Sourdough fermentation of a mixture of wheat, chickpea, lentil and bean flours for making white bread;CG Rizzello,2014