Pubblicazioni

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.

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

2020 - FOODS

Carullo, Gabriele; Scarpelli, Francesca; Lucia Belsito, Emilia; Caputo, Paolino; Oliviero Rossi, Cesare; Mincione, Antonio; Leggio, Antonella; Crispini, Alessandra; Restuccia, Donatella; Gianfranco Spizzirri, Umile; Aiello, Francesca