Pubblicazioni

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

How to improve the gluten-free diet. The state of the art from a food science perspective

2018 - FOOD RESEARCH INTERNATIONAL

Gobbetti, Marco; Pontonio, Erica; Filannino, Pasquale; Rizzello, Carlo Giuseppe; De Angelis, Maria; Di Cagno, Raffaella

Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

2018 - FOODS

Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe

Application of sourdough in the production of fat- and salt-reduced puff pastry

2018 - EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Silow, Christoph; Axel, Claudia; Zannini, Emanuele; Arendt, Elke K.

Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer

2018 - FERMENTATION

Bellut, Konstantin; Michel, Maximilian; Zarnkow, Martin; Hutzler, Mathias; Jacob, Fritz; De Schutter, David P.; Daenen, Luk; Lynch, Kieran M.; Zannini, Emanuele; Arendt, Elke K.