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

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

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.

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

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

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

2021 - COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Boeck, T; Sahin, Aw; Zannini, E; Arendt, Ek

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

2021 - FOODS

Boeck, Theresa; Zannini, Emanuele; Sahin, Aylin W.; Bez, Juergen; Arendt, Elke K.

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.

Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours

2020 -

Pontonio, E.; Raho, S.; Dingeo, C.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G.

Novel insights on the functional/nutritional features of the sourdough fermentation

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gobbetti, M.; De Angelis, M.; Di Cagno, R.; Calasso, M.; Archetti, G.; Rizzello, C. G.

Recent advances in the use of sourdough biotechnology in pasta making

2019 - FOODS

Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe

Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights

2019 - FRONTIERS IN NUTRITION

Verni, M.; Rizzello, C. G.; Coda, R.

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.

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

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

2017 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rizzello, Carlo Giuseppe; Lorusso, Anna; Russo, Vito; Pinto, Daniela; Marzani, Barbara; 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

Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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

2015 - MICROBIAL CELL FACTORIES

Curiel, JosÃ© 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, JosÃ© 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; RÃ¶cker, 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