Pubblicazioni

Wheat sourdough breadmaking: a scoping review

2024 - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY

De Bondt, Yamina; Verdonck, Celine; Brandt, Markus J.; De Vuyst, Luc; GÃ¤nzle, Michael G.; Gobbetti, Marco; Zannini, Emanuele; Courtin, Christophe M.

Image analysis

2024 - Basic methods and protocols on sourdough

Verni, Michela; Rizzello, Carlo Giuseppe

Closing the fibre gap. The impact of combination of soluble and insoluble dietary fibre on bread quality and health benefits

2024 - FOODS

Sempio, Rebecca; Segura Godoy, Celia; Nyhan, Laura; Sahin, Aylin W.; Zannini, Emanuele; Walter, Jens; Arendt, Elke K.

Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods

2023 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Torreggiani, Andrea; Beccaccioli, Marzia; Verni, Michela; Cecchetti, Valentina; Minisci, Andrea; Reverberi, Massimo; Pontonio, Erica; Rizzello, CARLO GIUSEPPE

Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes

2022 - Legumes Research-Volume 2

Verni, Michela; Pontonio, Erica; Montemurro, Marco; Giuseppe Rizzello, Carlo

Lachancea fermentati FST 5.1. An alternative to baker's yeast to produce low FODMAP whole wheat bread

2021 - FOOD & FUNCTION

Ispiryan, Lilit; Borowska, MaÅgorzata; Sahin, Aylin W.; Zannini, Emanuele; Coffey, Aidan; Arendt, Elke K.

Wasted bread as substrate for the cultivation of starters for the food Industry

2020 - FRONTIERS IN MICROBIOLOGY

Verni, Michela; Minisci, Andrea; Convertino, Sonia; Nionelli, Luana; Rizzello, Carlo Giuseppe

Novel insights on the functional/nutritional features of the sourdough fermentation

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gobbetti, M.; De Angelis, M.; Di Cagno, R.; Calasso, M.; Archetti, G.; Rizzello, C. G.

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Montemurro, Marco; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Postprandial gastrointestinal function differs after acute administration of sourdough compared with brewer's yeast bakery products in healthy adults

2018 - JOURNAL OF NUTRITION

Polese, Barbara; Nicolai, Emanuele; Genovese, Daniela; Verlezza, Viviana; La Sala, Carmine N.; Aiello, Marco; Inglese, Marianna; Incoronato, Mariarosaria; Sarnelli, Giovanni; De Rosa, Tiziana; Schiatti, Alfio; Mondelli, Francesco; Ercolini, Danilo; Cuomo, Rosario

Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification

2018 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nionelli, Luana; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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

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