Pubblicazioni

Organizational managerial and economic aspects of the bread chain

2017 - BREAD an interdisciplinary perspective
Zecca, Francesco; Simeone, Mariarosaria

Food as an epistemic entity. The case of bread

2017 - BREAD an interdisciplinary perspective
Rufo, F.; Maugeri, L.

Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread

2017 - FOOD MICROBIOLOGY
Rizzello, Carlo Giuseppe; Verni, Michela; Bordignon, Stefano; Gramaglia, Valerio; Gobbetti, Marco

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

2017 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Rizzello, Carlo Giuseppe; Lorusso, Anna; Russo, Vito; Pinto, Daniela; Marzani, Barbara; Gobbetti, Marco

Lactobacillus plantarum with broad antifungal activity as a protective starter culture for bread production

2017 - FOODS
Russo, P.; Fares, C.; Longo, A.; Spano, G.; Capozzi, V.

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