Pubblicazioni

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

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

2015 - FOOD MICROBIOLOGY
Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.

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