Showing results (1-10 of 106) with videos related to
Sort By:
Pageof 11
Foods (Basel, Switzerland)|February 24, 2017
Sourdough-Based Biotechnologies for the Production of Gluten-Free FoodsLuana Nionelli, Carlo Giuseppe RizzelloFoods (Basel, Switzerland)|January 26, 2021
Milk Alternatives and Non-Dairy Fermented Products: Trends and ChallengesErica Pontonio, Carlo Giuseppe RizzelloFoods (Basel, Switzerland)|January 11, 2024
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented FoodsPalmira De Bellis, Carlo Giuseppe RizzelloFrontiers in Nutrition|April 30, 2019
Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional InsightsMichela Verni, Carlo Giuseppe Rizzello, Rossana CodaFoods (Basel, Switzerland)|March 6, 2021
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers DemandMarco Montemurro, Erica Pontonio, Carlo Giuseppe RizzelloFoods (Basel, Switzerland)|November 27, 2019
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina PastaRosa Schettino, Erica Pontonio, Carlo Giuseppe RizzelloFoods (Basel, Switzerland)|August 28, 2019
How Fermentation Affects the Antioxidant Properties of Cereals and LegumesMichela Verni, Vito Verardo, Carlo Giuseppe RizzelloJournal of Food Science|August 10, 2016
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free ProductsCarlo Giuseppe Rizzello, Marco Montemurro, Marco GobbettiFoods (Basel, Switzerland)|April 21, 2019
Recent Advances in the Use of Sourdough Biotechnology in Pasta MakingMarco Montemurro, Rossana Coda, Carlo Giuseppe RizzelloInternational Journal of Food Microbiology|January 15, 2010
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA)Rossana Coda, Carlo Giuseppe Rizzello, Marco GobbettiPageof 11