Pubblicazioni

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

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

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

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