Pubblicazioni

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

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

© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma