Pubblicazioni

Lactic acid fermentation as a valorising agent for brewer’s spent yeast. Improving the sensory quality and nutritional potential

2024 - FERMENTATION
Jaeger, Alice; Nyhan, Laura; Sahin, Aylin W.; Zannini, Emanuele; Arendt, Elke K.

Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast

2024 - FERMENTATION
Jaeger, Alice; Nyhan, Laura; Sahin, Aylin W.; Zannini, Emanuele; Arendt, Elke K.

Solid-state fermentation of quinoa flour. An in-depth analysis of ingredient characteristics

2024 - FERMENTATION
Gautheron, Ophélie; Nyhan, Laura; Ressa, Arianna; Torreiro, Maria Garcia; Tlais, Ali Zein Alabiden; Cappello, Claudia; Gobbetti, Marco; Hammer, Andreas Klaus; Zannini, Emanuele; Arendt, Elke K.; Sahin, Aylin W.

Food ingredients for the future. In-depth analysis of the effects of lactic acid bacteria fermentation on spent Barley rootlets

2023 - FERMENTATION
Neylon, Emma; Nyhan, Laura; Zannini, Emanuele; Monin, Thomas; Münch, Steffen; Sahin, Aylin W.; Arendt, Elke K.

Two-Stage Process for Energy Valorization of Cheese Whey through Bio-Electrochemical Hydrogen Production Coupled with Microbial Fuel Cell

2023 - FERMENTATION
Zonfa, Tatiana; Kamperidis, Theofilos; Falzarano, Marica; Lyberatos, Gerasimos; Polettini, Alessandra; Pomi, Raffaella; Rossi, Andreina; Tremouli, Asimina

Screening and application of novel homofermentative lactic acid bacteria results in Low-FODMAP whole-wheat bread

2023 - FERMENTATION
Borowska, M; Ispiryan, L; Neylon, E; Sahin, Aw; Murphy, Cp; Zannini, E; Arendt, Ek; Coffey, A

Characterization of Sparkling Wine Based on Polyphenolic Profiling by Liquid Chromatography Coupled to Mass Spectrometry

2023 - FERMENTATION
Oliva, E.; Mir-Cerda, A.; Sergi, M.; Sentellas, S.; Saurina, J.

The antioxidant potential of fermented foods. Challenges and future trends

2023 - FERMENTATION
Verni, Michela; Rizzello, CARLO GIUSEPPE

Influence of substrate on the fermentation characteristics and culture-dependent microbial composition of water kefir

2022 - FERMENTATION
Zannini, Emanuele; Lynch, Kieran M.; Nyhan, Laura; Sahin, Aylin W.; O’Riordan, Patrick; Luk, Daenen; Arendt, Elke K.

Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

2022 - FERMENTATION
Koirala, P.; Costantini, A.; Maina, H. N.; Rizzello, C. G.; Verni, M.; Beni, V. D.; Polo, A.; Katina, K.; Cagno, R. D.; Coda, R.

Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process

2022 - FERMENTATION
Spizzirri, U. G.; Abduvakhidov, A.; Caputo, P.; Crupi, P.; Muraglia, M.; Rossi, C. O.; Clodoveo, M. L.; Aiello, F.; Restuccia, D.

Rootlets, a malting by-product with great potential

2020 - FERMENTATION
Neylon, Emma; Arendt, Elke K.; Lynch, Kieran M.; Zannini, Emanuele; Bazzoli, Paolo; Monin, Thomas; Sahin, Aylin W.

Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts

2020 - FERMENTATION
Aiello, F.; Restuccia, D.; Spizzirri, U. G.; Carullo, G.; Leporini, M.; Loizzo, M. R.

Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer

2018 - FERMENTATION
Bellut, Konstantin; Michel, Maximilian; Zarnkow, Martin; Hutzler, Mathias; Jacob, Fritz; De Schutter, David P.; Daenen, Luk; Lynch, Kieran M.; Zannini, Emanuele; Arendt, Elke K.

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018 - FERMENTATION
Restuccia, Donatella; Rosa Loizzo, Monica; Umile Gianfranco, Spizzirri

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