Pubblicazioni

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

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