Pubblicazioni

Solid-state fermentation of quinoa flour. An in-depth analysis of ingredient characteristics

2024 - FERMENTATION

Gautheron, OphÃ©lie; Nyhan, Laura; Ressa, Arianna; Torreiro, Maria Garcia; Tlais, Ali Zein Alabiden; Cappello, Claudia; Gobbetti, Marco; Hammer, Andreas Klaus; Zannini, Emanuele; Arendt, Elke K.; Sahin, Aylin W.

Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends

2021 - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Alonso-Miravalles, Loreto; Zannini, Emanuele; Bez, Juergen; Arendt, Elke K.; O'Mahony, James A.

Lectotypification of names associated with Chenopodium hircinum (Chenopodiaceae/Amaranthaceae sensu APG): C. bonariense Ten. and two varieties described by Aellen

2020 - PHYTOTAXA

Iamonico, Duilio; Mosyakin, Sergei L.

Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

2018 - FOODS

Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe

Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute

2018 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Jeske, S; Zannini, E; Lynch, Km; Coffey, A; Arendt, Ek

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1

2018 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Zannini, Emanuele; Jeske, Stephanie; Lynch, Kieran M.; Arendt, Elke K.

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

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

2017 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Lorusso, Anna; Verni, Michela; Montemurro, Marco; Coda, Rossana; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Chenopodium quinoa Willd phenolic profile identification by means of UHPLC-ESI-MS/M

2017 - 5th MS Food Day

Marika, Pellegrini; MARIA CHIARA, Simeoni; Ricci, A.; Sergi, M.; Lo Sterzo, C.

Integration of functional and traditional food in emerging markets. Regulatory and substantive aspects of yerba mate and quinoa

2016 - THE OPEN AGRICULTURE JOURNAL

Gafare, Claudia Elena; Serafini, Mauro; Lorenzoni, Giulia; Gregori, Dario

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

2015 - FOOD MICROBIOLOGY

Axel, Claudia; RÃ¶cker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.