Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges

por Pontonio, Erica, Rizzello, Carlo Giuseppe
Publicado 2021

Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives

por Pontonio, Erica, Rizzello, Carlo Giuseppe
Publicado 2021

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

por Schettino, Rosa, Pontonio, Erica, Rizzello, Carlo Giuseppe
Publicado 2019

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

por Montemurro, Marco, Pontonio, Erica, Rizzello, Carlo Giuseppe
Publicado 2021

Editorial: The interplay between food and intestinal microbiota: How they impact on the well-being status of the host

por Liso, Marina, De Giuseppe, Rachele, Pontonio, Erica
Publicado 2022

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives

por Verni, Michela, Demarinis, Chiara, Rizzello, Carlo Giuseppe, Pontonio, Erica
Publicado 2023

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

por Pontonio, Erica, Dingeo, Cinzia, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Publicado 2019

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

por Schettino, Rosa, Pontonio, Erica, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Publicado 2020

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

por Montemurro, Marco, Pontonio, Erica, Coda, Rossana, Rizzello, Carlo Giuseppe
Publicado 2021

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

por Verni, Michela, Dingeo, Cinzia, Rizzello, Carlo Giuseppe, Pontonio, Erica
Publicado 2021

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization

por Montemurro, Marco, Verni, Michela, Rizzello, Carlo Giuseppe, Pontonio, Erica
Publicado 2023

Teff Type-I Sourdough to Produce Gluten-Free Muffin

por Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica
Publicado 2020

Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product

por Demarinis, Chiara, Montemurro, Marco, Torreggiani, Andrea, Pontonio, Erica, Verni, Michela, Rizzello, Carlo Giuseppe
Publicado 2023

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese

por Pontonio, Erica, Montemurro, Marco, De Gennaro, Gina Valeria, Miceli, Valerio, Rizzello, Carlo Giuseppe
Publicado 2021

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.

por Pontonio, Erica, Di Cagno, Raffaella, Tarraf, Waed, Filannino, Pasquale, De Mastro, Giuseppe, Gobbetti, Marco
Publicado 2018

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

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

por Pontonio, Erica, Verni, Michela, Dingeo, Cinzia, Diaz-de-Cerio, Elixabet, Pinto, Daniela, Rizzello, Carlo Giuseppe
Publicado 2020

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties

por Vacca, Mirco, Pinto, Daniela, Annunziato, Alessandro, Ressa, Arianna, Calasso, Maria, Pontonio, Erica, Celano, Giuseppe, De Angelis, Maria
Publicado 2023

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

por Pontonio, Erica, Di Cagno, Raffaella, Mahony, Jennifer, Lanera, Alessia, De Angelis, Maria, van Sinderen, Douwe, Gobbetti, Marco
Publicado 2017

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

por Montemurro, Marco, Salvatori, Gaia, Alfano, Sara, Martinelli, Andrea, Verni, Michela, Pontonio, Erica, Villano, Marianna, Rizzello, Carlo Giuseppe
Publicado 2022