Pubblicazioni

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

2024 - FUTURE FOODS

Demarinis, Chiara; Verni, Michela; Koirala, Prabin; Cera, Silvia; Rizzello, CARLO GIUSEPPE; Coda, Rossana

Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast

2024 - FERMENTATION

Jaeger, Alice; Nyhan, Laura; Sahin, Aylin W.; Zannini, Emanuele; Arendt, Elke K.

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

2024 - CURRENT RESEARCH IN FOOD SCIENCE

Cera, S.; Tuccillo, F.; Knaapila, A.; Sim, F.; Manngard, J.; Niklander, K.; Verni, M.; Rizzello, C. G.; Katina, K.; Coda, R.

Plant-derived food waste management, valorization, and recycling through sourdough fermentation

2024 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pontonio, E.; Stringari, A.; Di Cagno, R.; Filannino, P.; Rizzello, C. G.; Polo, A.; Nikoloudaki, O.; Gobbetti, M.

Sourdough fermentation for the valorization of sorghum flour. Microbiota characterization and metabolome profiling

2024 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Verni, Michela; Torreggiani, Andrea; Patriarca, Adriano; Brasili, Elisa; Sciubba, Fabio; Rizzello, CARLO GIUSEPPE

Effect of air classification and enzymatic and microbial bioprocessing on defatted durum wheat germ: characterization and use as bread ingredient

2024 - FOODS

Longo, Angela; Amendolagine, Gianfranco; Miani, Marcello Greco; Rizzello, Carlo Giuseppe; Verni, Michela

Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization

2023 - FOODS

Montemurro, M.; Verni, M.; Rizzello, C. G.; Pontonio, E.

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

2023 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Rizzello, Carlo Giuseppe; Reverberi, Massimo; Pontonio, Erica

Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods

2023 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Torreggiani, Andrea; Beccaccioli, Marzia; Verni, Michela; Cecchetti, Valentina; Minisci, Andrea; Reverberi, Massimo; Pontonio, Erica; Rizzello, CARLO GIUSEPPE

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

2023 - FRONTIERS IN MICROBIOLOGY

Fusco, V.; Chieffi, D.; Fanelli, F.; Montemurro, M.; Rizzello, C. G.; Franz, C. M. A. P.

Fermented Brewersâ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

2022 - FERMENTATION

Koirala, P.; Costantini, A.; Maina, H. N.; Rizzello, C. G.; Verni, M.; Beni, V. D.; Polo, A.; Katina, K.; Cagno, R. D.; Coda, R.

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production

2022 - FOODS

Cacace, C.; Rizzello, C. G.; Brunetti, G.; Verni, M.; Cocozza, C.

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

2022 - FOODS

Demarinis, C.; Verni, M.; Pinto, L.; Rizzello, C. G.; Baruzzi, F.

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

2022 - FOOD RESEARCH INTERNATIONAL

Costantini, A.; Da Ros, A.; Nikoloudaki, O.; Montemurro, M.; Di Cagno, R.; Genot, B.; Gobbetti, M.; Rizzello, CARLO GIUSEPPE

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

Plant-based alternatives to yogurt. State-of-the-art and perspectives of new biotechnological challenges

2021 - FOODS

Montemurro, M; Pontonio, E; Coda, R; Rizzello, Cg

Thirty years of knowledge on sourdough fermentation. A systematic review

2021 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C. G.; Gobbetti, M.

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.

How waterâsoluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain

2021 - MICROBIAL BIOTECHNOLOGY

AcinâAlbiac, Marta; Filannino, Pasquale; Coda, Rossana; Rizzello, Carlo Giuseppe; Gobbetti, Marco; Di Cagno, Raffaella

Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta

2021 - ANTIOXIDANTS

Schettino, Rosa; Verni, Michela; Acin-Albiac, Marta; Vincentini, Olimpia; Krona, Annika; Knaapila, Antti; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe; Coda, Rossana

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

2021 - FOODS

Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Editorial: Ad-hoc selection of lactic acid bacteria for non-conventional food matrices fermentations. Agri-food perspectives

2021 - FRONTIERS IN MICROBIOLOGY

Pontonio, Erica; Rizzello, Carlo Giuseppe

Ricerc@Sapienza

Pubblicazioni

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Plant-derived food waste management, valorization, and recycling through sourdough fermentation

Sourdough fermentation for the valorization of sorghum flour. Microbiota characterization and metabolome profiling

Effect of air classification and enzymatic and microbial bioprocessing on defatted durum wheat germ: characterization and use as bread ingredient

Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Fermented Brewersâ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes

Plant-based alternatives to yogurt. State-of-the-art and perspectives of new biotechnological challenges

Thirty years of knowledge on sourdough fermentation. A systematic review

Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

How waterâsoluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain

Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

Editorial: Ad-hoc selection of lactic acid bacteria for non-conventional food matrices fermentations. Agri-food perspectives

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

Nutritional and rheological features of lentil protein Isolate for yoghurt-like application

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria