Carlo Giuseppe Rizzello

Pubblicazioni

Titolo Pubblicato in Anno
Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights FRONTIERS IN NUTRITION 2019
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2019
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2019
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2019
Correction. Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 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
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2018
La fermentazione lattica come strumento per migliorare le caratteristiche tecnologiche, nutrizionali, funzionali e sensoriali di quinoa I cereali per un sistema agroalimentare di qualità 2018
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 2018
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento 2018
Sottoprodotti della molitura fermentati: ingredienti funzionali per la produzione di pane a basso indice glicemico 2018
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2018
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione 2018
How to improve the gluten-free diet. The state of the art from a food science perspective FOOD RESEARCH INTERNATIONAL 2018
Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages FOODS 2018
Microbial Diversity 2017 DRIVERS OF MICROBIAL DIVERSITY 2017
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread JOURNAL OF CEREAL SCIENCE 2017
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread FOOD MICROBIOLOGY 2017
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta FOOD & FUNCTION 2017
Sourdough-type propagation of faba bean flour. Dynamics of microbial consortia and biochemical implications INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2017

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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