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

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

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.

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