Carlo Giuseppe Rizzello | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
Advances in the use of beneficial microorganisms to improve nutritional and functional properties of fermented foods	FOODS	2024
Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt	FUTURE FOODS	2024
Probiotic potential and safety assessment of type strains of Weissella and Periweissella species	MICROBIOLOGY SPECTRUM	2023
Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization	FOODS	2023
Bioprocessing to preserve and improve microalgae nutritional and functional potential. Novel insight and perspectives	FOODS	2023
Use of selected lactic acid bacteria and carob flour for the production of a high-fibre and “clean label” plant-based yogurt-like product	MICROORGANISMS	2023
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2023
Sourdough “Biga” fermentation improves the digestibility of pizza Pinsa romana. An Investigation through a simulated static in vitro model	NUTRIENTS	2023
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2023
The antioxidant potential of fermented foods. Challenges and future trends	FERMENTATION	2023
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential	ANTIOXIDANTS	2023
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2023
Exploitation of sprouted barley grains and flour through sourdough fermentation	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2023
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater	FRONTIERS IN MICROBIOLOGY	2022
Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro	FERMENTATION	2022
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production	FOODS	2022
Potential of native and bioprocessed brewers' spent grains as organic soil amendments	FRONTIERS IN SUSTAINABLE FOOD SYSTEMS	2022
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2022
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2022
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making	JOURNAL OF APPLIED MICROBIOLOGY	2022

ERC

LS9_5

KET

Life-science technologies & biotechnologies
Sustainable technologies & development

Interessi di ricerca

Proteomics and enzymology of lactic acid bacteria; bioactive compounds; nutritional and functional aspects of fermented foods; fermented food biotechnologies; biotechnological protocols for the food wastes valorisation.

Keywords

fermented foods

applied microbiology and biotechnology

lactic acid bacteria

bioactive compounds

cereal-based products

agro-food waste

Laboratori di ricerca

Microbiologia degli alimenti