Pubblicazioni

Sourdough-type propagation of faba bean flour. Dynamics of microbial consortia and biochemical implications

2017 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Coda, Rossana; Kianjam, Maryam; Pontonio, Erica; Verni, Michela; Di Cagno, Raffaella; Katina, Kati; Rizzello, Carlo Giuseppe; 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

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

2015 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Coda, Rossana; Melama, Leena; Rizzello, Carlo Giuseppe; Curiel, José Antonio; Sibakov, Juhani; Holopaine, Ulla; Pulkkinen, Marjo; Sozer, Nesli

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