Pubblicazioni

Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread

2023 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Verni, Michela; Wang, Yaqin; Clement, Heliciane; Koirala, Prabin; Rizzello, CARLO GIUSEPPE; Coda, Rossana

Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey. Design and characterization of a functional ricotta cheese

2021 - FOODS
Pontonio, E.; Montemurro, M.; Gennaro, G. V. D.; Miceli, V.; Rizzello, C. G.

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

Bioactive peptides from vegetable food matrices. Research trends and novel biotechnologies for synthesis and recovery

2016 - JOURNAL OF FUNCTIONAL FOODS
Rizzello, Carlo G.; Tagliazucchi, Davide; Babini, Elena; Sefora Rutella, Giuseppina; Taneyo Saa, Danielle L.; Gianotti, Andrea

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