Pubblicazioni

Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods

2024 - FRONTIERS IN MICROBIOLOGY
Verni, M.; Holt, S.; Rizzello, C. G.

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

Editorial: Microbial Stress Responses: Antioxidants, the Plasma Membrane, and Beyond

2022 - FRONTIERS IN MICROBIOLOGY
Sharma, Sukesh Chander; Arino, Joaquin; Pascual-Ahuir, Amparo; Mulet, Jose M; Mazzoni, Cristina

The relative abundances of yeasts attractive to Drosophila suzukii differ between fruit types and are greatest on raspberries

2022 - SCIENTIFIC REPORTS
Jones, R.; Fountain, M. T.; Andreani, N. A.; Gunther, C. S.; Goddard, M. R.

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.

Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours

2020 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Perri, G.; Calabrese, F. M.; Rizzello, C. G.; De, Angelis; M., Gobbetti; M., Calasso

13C NMR based profiling unveils different α-ketoglutarate pools involved into glutamate and lysine synthesis in the milk yeast Kluyveromyces lactis

2015 - BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS
Gorietti, Daniela; Zanni, Elena; Palleschi, Claudio; Delfini, Maurizio; Uccelletti, Daniela; Saliola, Michele; Puccetti, Caterina; Sobolev, A. P.; Mannina, Luisa; Miccheli, Alfredo

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