Carlo Giuseppe Rizzello

Pubblicazioni

Titolo Pubblicato in Anno
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
The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential FRONTIERS IN MICROBIOLOGY 2023
Sourdough: a tool for non-conventional fermentations and to recover side streams Handbook on sourdough biotechnology 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
Novel Insights Into the Phylogeny and Biotechnological Potential of Weissella Species FRONTIERS IN MICROBIOLOGY 2022
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts FOODS 2022
How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread FOOD RESEARCH INTERNATIONAL 2022
Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes Legumes Research-Volume 2 2022
Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread FOOD CHEMISTRY 2021
Design of a “clean-label” gluten-free bread to meet consumers demand FOODS 2021
Plant-based alternatives to yogurt. State-of-the-art and perspectives of new biotechnological challenges FOODS 2021
Milk alternatives and non-dairy fermented products. Trends and challenges FOODS 2021
Thirty years of knowledge on sourdough fermentation. A systematic review TRENDS IN FOOD SCIENCE & TECHNOLOGY 2021

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

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