Pubblicazioni

Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification

2018 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Nionelli, Luana; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation

2018 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Nionelli, Luana; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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

Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute

2018 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Jeske, S; Zannini, E; Lynch, Km; Coffey, A; Arendt, Ek

Lactic acid bacteria Exopolysaccharides in foods and beverages. Isolation, properties, characterization, and health benefits

2018 - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
Lynch, Kieran M.; Zannini, Emanuele; Coffey, Aidan; Arendt, Elke K.

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1

2018 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Zannini, Emanuele; Jeske, Stephanie; Lynch, Kieran M.; Arendt, Elke K.

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.

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