Pubblicazioni

Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods

2024 - FRONTIERS IN MICROBIOLOGY
Verni, M.; Holt, S.; Rizzello, C. G.

Lentil-based yogurt alternatives fermented with multifunctional strains of lactic acid bacteria-techno-functional, microbiological, and sensory characteristics

2022 - FOODS
Boeck, Theresa; Ispiryan, Lilit; Hoehnel, Andrea; Sahin, Aylin W; Coffey, Aidan; Zannini, Emanuele; Arendt, Elke K

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.

© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma