Pubblicazioni

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

2024 - FUTURE FOODS

Demarinis, Chiara; Verni, Michela; Koirala, Prabin; Cera, Silvia; Rizzello, CARLO GIUSEPPE; Coda, Rossana

Evolving Matter. The future of materials and design in the biofabrication era

2024 -

Trebbi, Lorena

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.

Comparison of milk kefirs obtained from cowâs, eweâs and goatâs milk. Antioxidant role of microbial-derived exopolysaccharides

2024 - ANTIOXIDANTS

MâHir, Sana; Ayed, Lamia; De Pasquale, Ilaria; Fanizza, Elisabetta; Zein Alabiden Tlais, Ali; Comparelli, Roberto; Verni, Michela; Latronico, Rosanna; Gobbetti, Marco; Di Cagno, Raffaella; Filannino, Pasquale

Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods

2024 - FRONTIERS IN MICROBIOLOGY

Verni, M.; Holt, S.; Rizzello, C. G.

Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

2023 - FOOD CHEMISTRY X

Esatbeyoglu, Tuba; Fischer, Annik; Legler, Alessandra; Oner, Manolya E.; Wolken, Henrik; KÃ¶psel, Magdalena; Ozogul, Yesim; Ãzyurt, GÃ¼lsÃ¼n; DE BIASE, Daniela; Ozogul, Fatih

Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization

2023 - FOODS

Montemurro, M.; Verni, M.; Rizzello, C. G.; Pontonio, E.

Use of selected lactic acid bacteria and carob flour for the production of a high-fibre and âclean labelâ plant-based yogurt-like product

2023 - MICROORGANISMS

Demarinis, Chiara; Montemurro, Marco; Torreggiani, Andrea; Pontonio, Erica; Verni, Michela; Rizzello, CARLO GIUSEPPE

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

2023 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Rizzello, Carlo Giuseppe; Reverberi, Massimo; Pontonio, Erica

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

2023 - ANTIOXIDANTS

Torreggiani, Andrea; Demarinis, Chiara; Pinto, Daniela; Papale, Angela; Difonzo, Graziana; Caponio, Francesco; Pontonio, Erica; Verni, Michela; Rizzello, CARLO GIUSEPPE

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

Sourdough: a tool for non-conventional fermentations and to recover side streams

2023 - Handbook on sourdough biotechnology

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

Cascade systems to recover resources from sludge by the integration of pretreatments to fermentation-based anaerobic bioleaching process

2022 - JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING

Tonanzi, Barbara; Gallipoli, Agata; Gianico, Andrea; Annesini, Maria Cristina; Crognale, Simona; Mininni, Giuseppe; Rossetti, Simona; Maria Braguglia, Camilla

Lentil-based yogurt alternatives fermented with multifunctional strains of lactic acid bacteria-techno-functional, microbiological, and sensory characteristics

2022 - FOODS

Boeck, Theresa; Ispiryan, Lilit; Hoehnel, Andrea; Sahin, Aylin W; Coffey, Aidan; Zannini, Emanuele; Arendt, Elke K

Fermented Brewersâ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

2022 - FERMENTATION

Koirala, P.; Costantini, A.; Maina, H. N.; Rizzello, C. G.; Verni, M.; Beni, V. D.; Polo, A.; Katina, K.; Cagno, R. D.; Coda, R.

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

2022 - FOOD RESEARCH INTERNATIONAL

Costantini, A.; Da Ros, A.; Nikoloudaki, O.; Montemurro, M.; Di Cagno, R.; Genot, B.; Gobbetti, M.; 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

Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

2021 - FOOD CHEMISTRY

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

Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

2021 - FOODS

De Pasquale, I.; Verni, M.; Verardo, V.; Gomez-Caravaca, A. M.; Rizzello, C. G.

Editorial: Ad-hoc selection of lactic acid bacteria for non-conventional food matrices fermentations. Agri-food perspectives

2021 - FRONTIERS IN MICROBIOLOGY

Pontonio, Erica; Rizzello, Carlo Giuseppe

Fermentation as a tool to revitalise Brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre bread

2021 - FOODS

Neylon, Emma; Arendt, Elke K.; Zannini, Emanuele; Sahin, Aylin W.

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.

Ricerc@Sapienza

Pubblicazioni

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

Evolving Matter. The future of materials and design in the biofabrication era

Wheat sourdough breadmaking: a scoping review

Comparison of milk kefirs obtained from cowâs, eweâs and goatâs milk. Antioxidant role of microbial-derived exopolysaccharides

Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods

Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization

Use of selected lactic acid bacteria and carob flour for the production of a high-fibre and âclean labelâ plant-based yogurt-like product

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

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

Sourdough: a tool for non-conventional fermentations and to recover side streams

Cascade systems to recover resources from sludge by the integration of pretreatments to fermentation-based anaerobic bioleaching process

Lentil-based yogurt alternatives fermented with multifunctional strains of lactic acid bacteria-techno-functional, microbiological, and sensory characteristics

Fermented Brewersâ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

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

Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

Editorial: Ad-hoc selection of lactic acid bacteria for non-conventional food matrices fermentations. Agri-food perspectives

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

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

Nutritional and rheological features of lentil protein Isolate for yoghurt-like application

Fermentation as a tool to revitalise Brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre bread

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