Pubblicazioni

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 “clean-label” 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.

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