Pubblicazioni

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

2024 - CURRENT RESEARCH IN FOOD SCIENCE
Cera, S.; Tuccillo, F.; Knaapila, A.; Sim, F.; Manngard, J.; Niklander, K.; Verni, M.; Rizzello, C. G.; Katina, K.; Coda, R.

Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights

2019 - FRONTIERS IN NUTRITION
Verni, M.; Rizzello, C. G.; Coda, R.

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

2015 - FOOD MICROBIOLOGY
De Angelis, Maria; Campanella, Daniela; Cosmai, Lucrezia; Summo, Carmine; Rizzello, Carlo Giuseppe; Caponio, Francesco

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