Pubblicazioni

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

2023 - ANTIOXIDANTS

Torreggiani, Andrea; Demarinis, Chiara; Pinto, Daniela; Papale, Angela; Difonzo, Graziana; Caponio, Francesco; Pontonio, Erica; Verni, Michela; Rizzello, CARLO GIUSEPPE

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.