Pubblicazioni

Dehydrated mycelia (Cordyceps militaris, Grifola frondosa, Hericium erinaceus and Laricifomes officinalis) as Novel Foods: A comprehensive NMR study

2024 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Spano, Mattia; Goppa, Lorenzo; Elena Girometta, Carolina; Giusti, Anna Maria; Rossi, Paola; Cartabia, Marco; Savino, Elena; Mannina, Luisa

Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

2024 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Montemurro, M.; Casertano, M.; Vilas-Franquesa, A.; Rizzello, C. G.; Fogliano, V.

Screening of the antioxidant and vasorelaxant activity of wine waste ultrasonic extracts, and HRMS targeted and semi-targeted profiling of glycosylated polyphenols vs free polyphenols

2024 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Medana, Claudio; Gianfranco Spizzirri, Umile; Schiavo, Valentina; Fusi, Fabio; Panti, Alice; Saponara, Simona; Marcolongo, Paola; Affricano, Alex; Asteggiano, Alberto; Aiello, Francesca; Restuccia, Donatella

Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods

2023 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Torreggiani, Andrea; Beccaccioli, Marzia; Verni, Michela; Cecchetti, Valentina; Minisci, Andrea; Reverberi, Massimo; Pontonio, Erica; Rizzello, CARLO GIUSEPPE

Exploitation of sprouted barley grains and flour through sourdough fermentation

2023 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo G.

Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like

2022 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Pontonio, E.; Montemurro, M.; Dingeo, C.; Rotolo, M.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G.

Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient

2022 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Perri, G.; Greco Miani, M.; Amendolagine, G.; Pontonio, E.; Rizzello, C. G.

Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production

2021 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Canonico, Laura; Zannini, Emanuele; Ciani, Maurizio; Comitini, Francesca

Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production

2021 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Canonico, Laura; Zannini, Emanuele; Ciani, Maurizio; Comitini, Francesca

Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours

2020 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Perri, G.; Calabrese, F. M.; Rizzello, C. G.; De, Angelis; M., Gobbetti; M., Calasso

Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater

2020 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

De Bellis, P.; Montemurro, M.; D'Imperio, M.; Rizzello, C. G.; Sisto, A.; Lavermicocca, P.

Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)

2018 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Fratianni, A.; Niro, S.; Alam, M. D. R.; Cinquanta, L.; Di Matteo, M.; Adiletta, G.; Panfili, G.

Improvement of the protein quality of wheat bread through faba bean sourdough addition

2017 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

2017 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

Lorusso, Anna; Verni, Michela; Montemurro, Marco; Coda, Rossana; Gobbetti, Marco; Rizzello, Carlo Giuseppe