Pubblicazioni

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta

2025 - CURRENT RESEARCH IN FOOD SCIENCE

Stringari, Alessandro; Tlais, Ali Zein Alabiden; Polo, Andrea; Ameur, Hana; De Micheli, Tiziana; Aquaro, Nicoletta; Zannini, Emanuele; Gobbetti, Marco; Di Cagno, Raffaella

Wheat sourdough breadmaking: a scoping review

2024 - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY

De Bondt, Yamina; Verdonck, Celine; Brandt, Markus J.; De Vuyst, Luc; GÃ¤nzle, Michael G.; Gobbetti, Marco; Zannini, Emanuele; Courtin, Christophe M.

Sourdough fermentation for the valorization of sorghum flour. Microbiota characterization and metabolome profiling

2024 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Verni, Michela; Torreggiani, Andrea; Patriarca, Adriano; Brasili, Elisa; Sciubba, Fabio; Rizzello, CARLO GIUSEPPE

New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota

2024 - FUTURE FOODS

Mastrolonardo, Federica; Costantini, Alice; Polo, Andrea; Verni, Michela; JosÃ© Fernandes Lemos Junior, Wilson; Zein Alabiden Tlais, Ali; Nikoloudaki, Olga; Birgitta Marie Granehall, Lena; Gobbetti, Marco; Pontonio, Erica; Di Cagno, Raffaella

Screening and application of novel homofermentative lactic acid bacteria results in Low-FODMAP whole-wheat bread

2023 - FERMENTATION

Borowska, M; Ispiryan, L; Neylon, E; Sahin, Aw; Murphy, Cp; Zannini, E; Arendt, Ek; Coffey, A

Sourdough âBigaâ fermentation improves the digestibility of pizza Pinsa romana. An Investigation through a simulated static in vitro model

2023 - NUTRIENTS

Costantini, Alice; Verni, Michela; Mastrolonardo, Federica; Rizzello, CARLO GIUSEPPE; Di Cagno, Raffaella; Gobbetti, Marco; Breedveld, Mario; Bruggink, Suzan; Lefever, Kristof; Polo, Andrea

Sourdough: a tool for non-conventional fermentations and to recover side streams

2023 - Handbook on sourdough biotechnology

Pontonio, Erica; Verni, Michela; Montemurro, Marco; Rizzello, Carlo Giuseppe

FODMAP modulation as a dietary therapy for IBS. Scientific and market perspective

2022 - COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Ispiryan, Lilit; Zannini, Emanuele; Arendt, Elke K.

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

Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

2021 - FOOD CHEMISTRY

Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo Giuseppe; Celano, Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Design of a âclean-labelâ gluten-free bread to meet consumers demand

2021 - FOODS

Montemurro, M.; Pontonio, E.; Rizzello, C. G.

Thirty years of knowledge on sourdough fermentation. A systematic review

2021 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C. G.; Gobbetti, M.

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

2021 - FOODS

Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Feeding with sustainably sourdough bread has the potential to promote the healthy microbiota metabolism at the colon level

2021 - MICROBIOLOGY SPECTRUM

Ros, A. D.; Polo, A.; Rizzello, C. G.; Acin-Albiac, M.; Montemurro, M.; Cagno, R. D.; Gobbetti, M.

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

2020 -

Schettino, Rosa; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation

2020 - FOOD MICROBIOLOGY

Montemurro, Marco; Celano, Giuseppe; De Angelis, Maria; Gobbetti, Marco; Rizzello, Carlo G.; Pontonio, Erica

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

2020 -

Gobbetti, Marco; De Angelis, Maria; Di Cagno, Raffaella; Polo, Andrea; Rizzello, Carlo Giuseppe

Prototype gluten-free breads from processed durum wheat. Use of monovarietal flours and implications for gluten detoxification strategies

2020 - NUTRIENTS

Pilolli, R.; De Angelis, M.; Lamonaca, A.; De Angelis, E.; Rizzello, C. G.; Siragusa, S.; Gadaleta, A.; Mamone, G.; Monaci, L.

Novel insights on the functional/nutritional features of the sourdough fermentation

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gobbetti, M.; De Angelis, M.; Di Cagno, R.; Calasso, M.; Archetti, G.; Rizzello, C. G.

Recent advances in the use of sourdough biotechnology in pasta making

2019 - FOODS

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

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Montemurro, Marco; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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

Postprandial gastrointestinal function differs after acute administration of sourdough compared with brewer's yeast bakery products in healthy adults

2018 - JOURNAL OF NUTRITION

Polese, Barbara; Nicolai, Emanuele; Genovese, Daniela; Verlezza, Viviana; La Sala, Carmine N.; Aiello, Marco; Inglese, Marianna; Incoronato, Mariarosaria; Sarnelli, Giovanni; De Rosa, Tiziana; Schiatti, Alfio; Mondelli, Francesco; Ercolini, Danilo; Cuomo, Rosario

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