Pubblicazioni

Bioprocessing to preserve and improve microalgae nutritional and functional potential. Novel insight and perspectives

2023 - FOODS
Verni, M.; Demarinis, C.; Rizzello, C. G.; Pontonio, E.

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

2022 - FRONTIERS IN MICROBIOLOGY
Montemurro, Marco; Salvatori, Gaia; Alfano, Sara; Martinelli, Andrea; Verni, Michela; Pontonio, Erica; Villano, Marianna; Rizzello, Carlo Giuseppe

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production

2022 - FOODS
Cacace, C.; Rizzello, C. G.; Brunetti, G.; Verni, M.; Cocozza, C.

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

2022 - FOODS
Demarinis, C.; Verni, M.; Pinto, L.; Rizzello, C. G.; Baruzzi, F.

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

2021 - FOODS
Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Lactic acid bacteria fermentation and endopeptidase treatment improve the functional and nutritional features of Arthrospira platensis

2021 - FRONTIERS IN MICROBIOLOGY
Verni, Michela; Dingeo, Cinzia; Rizzello, Carlo Giuseppe; Pontonio, Erica

Bioprocessing of brewers’ spent grain enhances its antioxidant activity. Characterization of phenolic compounds and bioactive peptides

2020 - FRONTIERS IN MICROBIOLOGY
Verni, Michela; Pontonio, Erica; Krona, Annika; Jacob, Sera; Pinto, Daniela; Rinaldi, Fabio; Verardo, Vito; Diaz-de-Cerio, Elixabet; Coda, Rossana; Rizzello, Carlo Giuseppe

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making. Identification of active compounds and impact on shelf-life

2020 - FOOD CONTROL
Nionelli, L.; Wang, Y.; Pontonio, E.; Immonen, M.; Rizzello, C. G.; Maina, H. N.; Katina, K.; Coda, R.

Editorial. The sustainability challenge. New perspectives on the use of microbial approaches and their impact on food and feed

2020 - FRONTIERS IN NUTRITION
Coda, R.; Gianotti, A.; Gomes, A.; Rizzello, C. G.

Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.)

2020 - ANTIOXIDANTS
Pontonio, E.; Verni, M.; Dingeo, C.; Diaz-De-cerio, E.; Pinto, D.; Rizzello, C. G.

Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes

2019 - FOOD RESEARCH INTERNATIONAL
Verni, Michela; De Mastro, Giuseppe; De Cillis, Francesca; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Characterization of the bread made with durum wheat semolina rendered gluten free by sourdough biotechnology in comparison with commercial gluten-free products

2016 - JOURNAL OF FOOD SCIENCE
Rizzello, Carlo Giuseppe; Montemurro, Marco; Gobbetti, Marco

Bran bioprocessing for enhanced functional properties

2015 - CURRENT OPINION IN FOOD SCIENCE
Coda, R; Katina, K; Rizzello, Carlo Giuseppe

Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran

2015 - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Arte, Elisa; Rizzello, Carlo Giuseppe; Verni, Michela; Nordlund, Emilia; Katina, Kati; Coda, Rossana

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