Carlo Giuseppe Rizzello

Pubblicazioni

Titolo Pubblicato in Anno
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE 2020
Editorial. The sustainability challenge. New perspectives on the use of microbial approaches and their impact on food and feed FRONTIERS IN NUTRITION 2020
Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE 2020
Prototype gluten-free breads from processed durum wheat. Use of monovarietal flours and implications for gluten detoxification strategies NUTRIENTS 2020
Design and characterization of a novel fermented beverage from lentil grains FOODS 2020
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) ANTIOXIDANTS 2020
Novel insights on the functional/nutritional features of the sourdough fermentation INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2019
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies Flour and Breads and their Fortification in Health and Disease Prevention 2019
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods Flour and Breads and their Fortification in Health and Disease Prevention 2019
Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation Flour and Breads and their Fortification in Health and Disease Prevention 2nd edition 2019
Use of fermented hemp, chickpea and milling by-products to improve the nutritional value of semolina pasta FOODS 2019
Maize milling by-products. From food wastes to functional ingredients through lactic acid bacteria fermentation FRONTIERS IN MICROBIOLOGY 2019
How fermentation affects the antioxidant properties of cereals and legumes FOODS 2019
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity FRONTIERS IN MICROBIOLOGY 2019
Recent advances in the use of sourdough biotechnology in pasta making FOODS 2019
Sourdough fermented breads are more digestible than those started with baker’s yeast alone. An in vivo challenge dissecting distinct gastrointestinal responses NUTRIENTS 2019
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes FOOD RESEARCH INTERNATIONAL 2019
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2019
Use of a selected Leuconostoc Citreum strain as a starter for making a "yeast-free" bread FOODS 2019
Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads FOODS 2019

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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