Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

por Nionelli, Luana, Rizzello, Carlo Giuseppe
Publicado 2016

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

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

por Verni, Michela, Rizzello, Carlo Giuseppe, Coda, Rossana
Publicado 2019

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

por Montemurro, Marco, Coda, Rossana, Rizzello, Carlo Giuseppe
Publicado 2019

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

por Verni, Michela, Verardo, Vito, Rizzello, Carlo Giuseppe
Publicado 2019

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

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

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

por Lorusso, Anna, Coda, Rossana, Montemurro, Marco, Rizzello, Carlo Giuseppe
Publicado 2018

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

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

por Verni, Michela, Demarinis, Chiara, Rizzello, Carlo Giuseppe, Baruzzi, Federico
Publicado 2020

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

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production

por Cacace, Claudio, Rizzello, Carlo Giuseppe, Brunetti, Gennaro, Verni, Michela, Cocozza, Claudio
Publicado 2022

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

por Demarinis, Chiara, Verni, Michela, Pinto, Loris, Rizzello, Carlo Giuseppe, Baruzzi, Federico
Publicado 2022

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