Carlo Giuseppe Rizzello

Pubblicazioni

Titolo Pubblicato in Anno
How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain MICROBIAL BIOTECHNOLOGY 2021
Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta ANTIOXIDANTS 2021
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties FOODS 2021
Editorial: Ad-hoc selection of lactic acid bacteria for non-conventional food matrices fermentations. Agri-food perspectives FRONTIERS IN MICROBIOLOGY 2021
Lactic acid bacteria fermentation and endopeptidase treatment improve the functional and nutritional features of Arthrospira platensis FRONTIERS IN MICROBIOLOGY 2021
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey. Design and characterization of a functional ricotta cheese FOODS 2021
Feeding with sustainably sourdough bread has the potential to promote the healthy microbiota metabolism at the colon level MICROBIOLOGY SPECTRUM 2021
Teff type-I sourdough to produce gluten-free muffin MICROORGANISMS 2020
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by Haloferax mediterranei fermentation FOODS 2020
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria 2020
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta 2020
Bioprocessing of brewers’ spent grain enhances its antioxidant activity. Characterization of phenolic compounds and bioactive peptides FRONTIERS IN MICROBIOLOGY 2020
Wasted bread as substrate for the cultivation of starters for the food Industry FRONTIERS IN MICROBIOLOGY 2020
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making. Identification of active compounds and impact on shelf-life FOOD CONTROL 2020
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation FOOD MICROBIOLOGY 2020
New insights into the oenological significance of Candida zemplinina. Impact of selected autochthonous strains on the volatile profile of Apulian wines MICROORGANISMS 2020
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 2020
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 2020
Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours 2020
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours 2020

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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