Pubblicazioni

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

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

Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria

2017 - FRONTIERS IN MICROBIOLOGY
Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana

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