Pubblicazioni

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.

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

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

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

Exploitation of the nutritional and functional characteristics of traditional Italian legumes. The potential of sourdough fermentation

2015 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Italian legumes. Effect of sourdough fermentation on lunasin-like polypeptides

2015 - MICROBIAL CELL FACTORIES

Rizzello, Carlo Giuseppe; HernÃ¡ndez Ledesma, Blanca; FernÃ¡ndez TomÃ©, Samuel; Curiel, JosÃ© Antonio; Pinto, Daniela; Marzani, Barbara; Coda, Rossana; Gobbetti, Marco