Pubblicazioni

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

2024 - FUTURE FOODS

Demarinis, Chiara; Verni, Michela; Koirala, Prabin; Cera, Silvia; Rizzello, CARLO GIUSEPPE; Coda, Rossana

Review from host and guest approach to new frontiers nutraceuticals in the era of COVID-19

2024 - FUTURE FOODS

Micucci, Matteo; Gioacchini, Silvia; Baggieri, Melissa; Fioravanti, Raoul; Bucci, Paola; Giuseppetti, Roberto; Saleem, Srwa S.; Maulud, Sazan Q.; Abdullah, Fuad O.; Ismael, Badr Q.; Ahmed, Jivan Q.; D'Ugo, Emilio; Marchi, Antonella; Okeke, Udodinma Jude; Magurano, Fabio

New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota

2024 - FUTURE FOODS

Mastrolonardo, Federica; Costantini, Alice; Polo, Andrea; Verni, Michela; JosÃ© Fernandes Lemos Junior, Wilson; Zein Alabiden Tlais, Ali; Nikoloudaki, Olga; Birgitta Marie Granehall, Lena; Gobbetti, Marco; Pontonio, Erica; Di Cagno, Raffaella

Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread

2024 - FUTURE FOODS

Perri, G.; Difonzo, G.; Wang, Y.; Verni, M.; Caponio, G. R.; Coda, R.; Blandino, M.; Pontonio, E.