Pubblicazioni

Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights

2019 - FRONTIERS IN NUTRITION

Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

2017 - FOOD MICROBIOLOGY

Campanella, Daniela; Rizzello, Carlo Giuseppe; Fasciano, Cristina; Gambacorta, Giuseppe; Pinto, Daniela; Marzani, Barbara; Scarano, Nicola; De Angelis, Maria; Gobbetti, Marco

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

2015 - MICROBIAL CELL FACTORIES

Curiel, JosÃ© Antonio; Pinto, Daniela; Marzani, Barbara; Filannino, Pasquale; Farris, Giovanni Antonio; Gobbetti, Marco; Rizzello, Carlo Giuseppe