Pubblicazioni

Sourdough fermentation for the valorization of sorghum flour. Microbiota characterization and metabolome profiling

2024 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Verni, Michela; Torreggiani, Andrea; Patriarca, Adriano; Brasili, Elisa; Sciubba, Fabio; 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

Thirty years of knowledge on sourdough fermentation. A systematic review

2021 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C. G.; Gobbetti, M.

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

2021 - FOODS

Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

2020 -

Schettino, Rosa; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation

2020 - FOOD MICROBIOLOGY

Montemurro, Marco; Celano, Giuseppe; De Angelis, Maria; Gobbetti, Marco; Rizzello, Carlo G.; Pontonio, Erica

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

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Montemurro, Marco; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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

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