Carlo Giuseppe Rizzello | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
Improvement of the protein quality of wheat bread through faba bean sourdough addition	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2017
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2017
Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria	FRONTIERS IN MICROBIOLOGY	2017
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity	FOOD MICROBIOLOGY	2017
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2017
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion	APPLIED AND ENVIRONMENTAL MICROBIOLOGY	2017
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento	Atti dell’11°Convegno AISTEC. I cereali per un sistema agroalimentare di qualità	2017
Yogurt-like beverages made with cereals	Yogurt in Health and Disease Prevention	2017
Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte I, materiali e metodi		2017
Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte II, risultati e conclusioni		2017
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods	Fermented Foods in Health and Disease Prevention	2016
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour	SCIENTIFIC REPORTS	2016
Sourdough-based biotechnologies for the production of gluten-free foods	FOODS	2016
Characterization of the bread made with durum wheat semolina rendered gluten free by sourdough biotechnology in comparison with commercial gluten-free products	JOURNAL OF FOOD SCIENCE	2016
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2016
Emerging technology to develop novel red winemaking practices. An overview	INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES	2016
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread	FOOD MICROBIOLOGY	2016
Bioactive peptides from vegetable food matrices. Research trends and novel biotechnologies for synthesis and recovery	JOURNAL OF FUNCTIONAL FOODS	2016
Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2016
Exploitation of the nutritional and functional characteristics of traditional Italian legumes. The potential of sourdough fermentation	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2015

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