Pubblicazioni

Sourdough-based biotechnologies for the production of gluten-free foods

2016 - FOODS
Nionelli, Luana; Rizzello, Carlo Giuseppe

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

2016 - FOOD MICROBIOLOGY
Rizzello, Carlo Giuseppe; Lorusso, Anna; Montemurro, Marco; Gobbetti, Marco

Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains

2016 - JOURNAL OF APPLIED MICROBIOLOGY
Lynch, Km; Zannini, E; Guo, J; Axel, C; Arendt, Ek; Kildea, S; Coffey, A

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

2016 - APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Zannini, Emanuele; Waters, Deborah M.; Coffey, Aidan; Arendt, Elke K.

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

2016 - FOOD CONTROL
Peyer, Lorenzo C.; Axel, Claudia; Lynch, Kieran M.; Zannini, Emanuele; Jacob, Fritz; Arendt, Elke K.

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

2016 - APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Axel, C; Brosnan, B; Zannini, E; Peyer, Lc; Furey, A; Coffey, A; Arendt, Ek

Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

2016 - TRENDS IN FOOD SCIENCE & TECHNOLOGY
Peyer, Lorenzo C.; Zannini, Emanuele; Arendt, Elke K.

© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma