Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flour...

por Pontonio, Erica, Raho, Susanna, Dingeo, Cinzia, Centrone, Domenico, Carofiglio, Vito Emanuele, Rizzello, Carlo Giuseppe
Publicado 2020

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

por Raho, Susanna, Carofiglio, Vito Emanuele, Montemurro, Marco, Miceli, Valerio, Centrone, Domenico, Stufano, Paolo, Schioppa, Monica, Pontonio, Erica, Rizzello, Carlo Giuseppe
Publicado 2020

Potential of Electrospun Poly(3-hydroxybutyrate)/Collagen Blends for Tissue Engineering Applications

por Salvatore, Luca, Carofiglio, Vito Emanuele, Stufano, Paolo, Bonfrate, Valentina, Calò, Emanuela, Scarlino, Stefania, Nitti, Paola, Centrone, Domenico, Cascione, Mariafrancesca, Leporatti, Stefano, Sannino, Alessandro, Demitri, Christian, Madaghiele, Marta
Publicado 2018