Pubblicazioni

Effect of air classification and enzymatic and microbial bioprocessing on defatted durum wheat germ: characterization and use as bread ingredient

2024 - FOODS
Longo, Angela; Amendolagine, Gianfranco; Miani, Marcello Greco; Rizzello, Carlo Giuseppe; Verni, Michela

Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization

2023 - FOODS
Montemurro, M.; Verni, M.; Rizzello, C. G.; Pontonio, E.

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production

2022 - FOODS
Cacace, C.; Rizzello, C. G.; Brunetti, G.; Verni, M.; Cocozza, C.

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

2022 - FOODS
Demarinis, C.; Verni, M.; Pinto, L.; Rizzello, C. G.; Baruzzi, F.

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

2021 - FOODS
Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Nutritional and rheological features of lentil protein Isolate for yoghurt-like application

2021 - FOODS
Boeck, Theresa; Zannini, Emanuele; Sahin, Aylin W.; Bez, Juergen; Arendt, Elke K.

Plant-based alternatives to yogurt. State-of-the-art and perspectives of new biotechnological challenges

2021 - FOODS
Montemurro, M; Pontonio, E; Coda, R; Rizzello, Cg

Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

2021 - FOODS
De Pasquale, I.; Verni, M.; Verardo, V.; Gomez-Caravaca, A. M.; Rizzello, C. G.

Use of fermented hemp, chickpea and milling by-products to improve the nutritional value of semolina pasta

2019 - FOODS
Schettino, Rosa; Pontonio, Erica; Rizzello, Carlo Giuseppe

How fermentation affects the antioxidant properties of cereals and legumes

2019 - FOODS
Verni, Michela; Verardo, Vito; Rizzello, Carlo Giuseppe

Recent advances in the use of sourdough biotechnology in pasta making

2019 - FOODS
Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe

Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

2018 - FOODS
Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe

Sourdough-based biotechnologies for the production of gluten-free foods

2016 - FOODS
Nionelli, Luana; Rizzello, Carlo Giuseppe

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