Pubblicazioni

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pontonio, Erica; Rizzello, Carlo Giuseppe; Di Cagno, Raffaella; Dousset, Xavier; ClÃ©ment, HÃ©liciane; Filannino, Pasquale; Onno, Bernard; Gobbetti, Marco

Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

Nutritional therapy - Facing the gap between coeliac disease and gluten-free food

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Foschia, Martina; Horstmann, Stefan; Arendt, Elke K.; Zannini, Emanuele

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Axel, Claudia; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.