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

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

Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods

2016 - Fermented Foods in Health and Disease Prevention

Rizzello C., G; Coda, R.; Gobbetti, M.

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