Pubblicazioni

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

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

2021 - FOOD & FUNCTION
Ispiryan, Lilit; Borowska, Małgorzata; Sahin, Aylin W.; Zannini, Emanuele; Coffey, Aidan; Arendt, Elke K.

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

2021 - COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Boeck, T; Sahin, Aw; Zannini, E; Arendt, Ek

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

2021 - FOODS
Boeck, Theresa; Zannini, Emanuele; Sahin, Aylin W.; Bez, Juergen; Arendt, Elke K.

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.

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