Pubblicazioni

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Rizzello, Carlo G.; Coda, Rossana; Wang, Yaqin; Verni, Michela; Kajala, Ilkka; Katina, Kati; Laitila, Arja

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

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

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

Combination of metabolomic and proteomic analysis revealed different features among Lactobacillus delbrueckii subspecies bulgaricus and lactis strains while in vivo testing in the model organism Caenorhabditis elegans highlighted probiotic properties

2017 - FRONTIERS IN MICROBIOLOGY
Zanni, Elena; Schifano, Emily; Motta, Sara; Sciubba, Fabio; Palleschi, Claudio; Mauri, Pierluigi; Perozzi, Giuditta; Uccelletti, Daniela; Devirgiliis, Chiara; Miccheli, Alfredo

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

2016 - FOOD MICROBIOLOGY
Rizzello, Carlo Giuseppe; Lorusso, Anna; Montemurro, Marco; Gobbetti, Marco

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

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

2015 - FOOD MICROBIOLOGY
De Angelis, Maria; Campanella, Daniela; Cosmai, Lucrezia; Summo, Carmine; Rizzello, Carlo Giuseppe; Caponio, Francesco

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