Pubblicazioni

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