MA
Maria De Angelis is a researcher in food science and food microbiology, focusing on fermented foods, sourdough microbiota, probiotics, and the microbial ecology of food systems. Her work applies molecular and omics approaches to understand fermentation processes and their effects on food quality and health. She is affiliated with the University of Naples Federico II in Italy.
- Field
- Agricultural and Veterinary Science · Food Science
- Clarivate categories
- Cross-Field
- Affiliation
- University of Naples Federico II, Italy