Pubblicazioni

The dairy biorefinery. Integrating treatment processes for cheese whey valorisation

2020 - JOURNAL OF ENVIRONMENTAL MANAGEMENT

Asunis, Fabiano; De Gioannis, Giorgia; DessÃ¬, Paolo; Isipato, Marco; Lens, Piet N. L; Muntoni, Aldo; Polettini, Alessandra; Pomi, Raffaella; Rossi, Andreina; Spiga, Daniela

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making. Identification of active compounds and impact on shelf-life

2020 - FOOD CONTROL

Nionelli, L.; Wang, Y.; Pontonio, E.; Immonen, M.; Rizzello, C. G.; Maina, H. N.; Katina, K.; Coda, R.

Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours

2020 -

Pontonio, E.; Raho, S.; Dingeo, C.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G.

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

2020 - PROCESSES

Hassoun, Abdo; GuÃ°jÃ³nsdÃ³ttir, MarÃa; Prieto, Miguel A.; Garcia-Oliveira, Paula; Simal-Gandara, Jesus; Marini, Federico; Di Donato, Francesca; Antonio DâArchivio, Angelo; Biancolillo, Alessandra

Editorial. The sustainability challenge. New perspectives on the use of microbial approaches and their impact on food and feed

2020 - FRONTIERS IN NUTRITION

Coda, R.; Gianotti, A.; Gomes, A.; Rizzello, C. G.

Novel insights on the functional/nutritional features of the sourdough fermentation

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gobbetti, M.; De Angelis, M.; Di Cagno, R.; Calasso, M.; Archetti, G.; Rizzello, C. G.

Recent advances in the use of sourdough biotechnology in pasta making

2019 - FOODS

Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe

Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads

2019 - FOODS

Sozer, Nesli; Melama, Leena; Silbir, Selim; Rizzello, Carlo Giuseppe; Flander, Laura; Poutanen, Kaisa

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

2019 - FRONTIERS IN NUTRITION

Verni, M.; Rizzello, C. G.; Coda, R.

The use of faba bean flour to improve the nutritional and functional features of cereal-based foods: perspectives and future strategies

2019 - Flour and breads and their fortification in health and disease prevention

Verni, M.; Coda, R.; Rizzello, C. G.

Postprandial gastrointestinal function differs after acute administration of sourdough compared with brewer's yeast bakery products in healthy adults

2018 - JOURNAL OF NUTRITION

Polese, Barbara; Nicolai, Emanuele; Genovese, Daniela; Verlezza, Viviana; La Sala, Carmine N.; Aiello, Marco; Inglese, Marianna; Incoronato, Mariarosaria; Sarnelli, Giovanni; De Rosa, Tiziana; Schiatti, Alfio; Mondelli, Francesco; Ercolini, Danilo; Cuomo, Rosario

How to improve the gluten-free diet. The state of the art from a food science perspective

2018 - FOOD RESEARCH INTERNATIONAL

Gobbetti, Marco; Pontonio, Erica; Filannino, Pasquale; Rizzello, Carlo Giuseppe; De Angelis, Maria; Di Cagno, Raffaella

Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

2018 - FOODS

Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe

Application of sourdough in the production of fat- and salt-reduced puff pastry

2018 - EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Silow, Christoph; Axel, Claudia; Zannini, Emanuele; Arendt, Elke K.

Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer

2018 - FERMENTATION

Bellut, Konstantin; Michel, Maximilian; Zarnkow, Martin; Hutzler, Mathias; Jacob, Fritz; De Schutter, David P.; Daenen, Luk; Lynch, Kieran M.; Zannini, Emanuele; Arendt, Elke K.

Electrochemically driven fermentation of organic substrates with undefined mixed microbial cultures

2017 - CHEMSUSCHEM

Villano, Marianna; Paiano, Paola; Palma, Enza; Miccheli, Alfredo; Majone, Mauro

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

2017 - FOOD & FUNCTION

Rizzello, Carlo Giuseppe; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

2017 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rizzello, Carlo Giuseppe; Lorusso, Anna; Russo, Vito; Pinto, Daniela; Marzani, Barbara; Gobbetti, Marco

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

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

Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

'Artificial sensory analysis' for sensory classification of Prosecco sparkling wines

2015 - CHEMICAL ENGINEERING TRANSACTIONS

Franceschi, Deborah; Tiranno, Marco; Vincenzi, Simone; Boatto, Vasco; Bravi, Marco

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