Pubblicazioni

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

2015 - MICROBIAL CELL FACTORIES
Curiel, José Antonio; Pinto, Daniela; Marzani, Barbara; Filannino, Pasquale; Farris, Giovanni Antonio; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Iranian wheat flours from rural and industrial mills. Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

2015 - FOOD MICROBIOLOGY
Pontonio, Erica; Nionelli, Luana; Curiel, José Antonio; Sadeghi, Alireza; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

2015 - FOOD MICROBIOLOGY
Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.

Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages. A review

2015 - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Waters, DEBORAH M.; Mauch, Alexander; Coffey, Aidan; Arendt, ELKE K.; Zannini, Emanuele

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