Pubblicazioni

Plant-derived food waste management, valorization, and recycling through sourdough fermentation

2024 - TRENDS IN FOOD SCIENCE & TECHNOLOGY
Pontonio, E.; Stringari, A.; Di Cagno, R.; Filannino, P.; Rizzello, C. G.; Polo, A.; Nikoloudaki, O.; Gobbetti, M.

Exploitation of sprouted barley grains and flour through sourdough fermentation

2023 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo G.

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

2020 -
Pontonio, Erica; Dingeo, Cinzia; Di Cagno, Raffaella; Blandino, Massimo; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

2020 -
De Pasquale, Ilaria; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread

2017 - JOURNAL OF CEREAL SCIENCE
Pontonio, Erica; Lorusso, Anna; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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