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Microbial Cell Factories|May 7, 2013
Lactic acid fermentation as a tool to enhance the functional features of Echinacea sppCarlo Giuseppe Rizzello, Rossana Coda, Davinia Sánchez Macías, et al.
Applied and Environmental Microbiology|March 1, 2015
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axisCarlo Giuseppe Rizzello, Ivana Cavoski, Jelena Turk, et al.
Microbiology Spectrum|February 27, 2023
Probiotic Potential and Safety Assessment of Type Strains of Weissella and Periweissella SpeciesFrancesca Fanelli, Marco Montemurro, Michela Verni, et al.
Microorganisms|August 28, 2025
Microbial Profiling of Buffalo Mozzarella Whey and Ricotta Exhausted Whey: Insights into Potential Probiotic Subdominant StrainsAndrea Bonfanti, Romano Silvestri, Ettore Novellino, et al.
Plants (Basel, Switzerland)|April 26, 2025
Phytochemical Analysis and Biological Activities of Wollemia nobilis W.G.Jones, K.D.Hill & J.M.Allen Leaves Collected in the Botanical Garden of RomeClaudio Frezza, Daniela De Vita, Ottavia Giampaoli, et al.
Clinical Gastroenterology and Hepatology : the Official Clinical Practice Journal of the American Gastroenterological Association|October 19, 2010
Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processingLuigi Greco, Marco Gobbetti, Renata Auricchio, et al.
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