Pubblicazioni

Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
De Angelis, Maria; Minervini, Fabio; Siragusa, Sonya; Rizzello, Carlo Giuseppe; Gobbetti, Marco

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

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