Pubblicazioni

The dairy biorefinery. Integrating treatment processes for cheese whey valorisation

2020 - JOURNAL OF ENVIRONMENTAL MANAGEMENT

Asunis, Fabiano; De Gioannis, Giorgia; DessÃ¬, Paolo; Isipato, Marco; Lens, Piet N. L; Muntoni, Aldo; Polettini, Alessandra; Pomi, Raffaella; Rossi, Andreina; Spiga, Daniela

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.

Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours

2020 -

Pontonio, E.; Raho, S.; Dingeo, C.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G.

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

2020 - PROCESSES

Hassoun, Abdo; GuÃ°jÃ³nsdÃ³ttir, MarÃa; Prieto, Miguel A.; Garcia-Oliveira, Paula; Simal-Gandara, Jesus; Marini, Federico; Di Donato, Francesca; Antonio DâArchivio, Angelo; Biancolillo, Alessandra

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.