Carlo Giuseppe Rizzello | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries	MICROBIAL CELL FACTORIES	2015
Bran bioprocessing for enhanced functional properties	CURRENT OPINION IN FOOD SCIENCE	2015
Iranian wheat flours from rural and industrial mills. Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads	FOOD MICROBIOLOGY	2015
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis	APPLIED AND ENVIRONMENTAL MICROBIOLOGY	2015
Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY	2015
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2015
Italian legumes. Effect of sourdough fermentation on lunasin-like polypeptides	MICROBIAL CELL FACTORIES	2015
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread	APPLIED AND ENVIRONMENTAL MICROBIOLOGY	2015
Wheat milling by-products and sourdough fermentation: nutritional, functional and technological advantages	Grains for feeding the world	2015
Pane e salute: un binomio per la vita	La civiltà del pane	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