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Foods (Basel, Switzerland)|March 11, 2023
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and PerspectivesMichela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, et al.
Advances in Food and Nutrition Research|July 11, 2026
Legume fermentation: Nutritional benefits and emerging applicationsMichela Verni, Arianna Vari, Carlo Giuseppe Rizzello, et al.
Food Microbiology|February 28, 2016
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white breadCarlo Giuseppe Rizzello, Anna Lorusso, Marco Montemurro, et al.
Foods (Basel, Switzerland)|April 5, 2018
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like BeveragesAnna Lorusso, Rossana Coda, Marco Montemurro, et al.
Applied and Environmental Microbiology|April 12, 2015
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour BreadCarlo Giuseppe Rizzello, Anna Lavecchia, Valerio Gramaglia, et al.
International Journal of Food Microbiology|December 10, 2017
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentationLuana Nionelli, Erica Pontonio, Marco Gobbetti, et al.
International Journal of Food Microbiology|November 14, 2019
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume floursIlaria De Pasquale, Erica Pontonio, Marco Gobbetti, et al.
Food Microbiology|November 16, 2013
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentationRossana Coda, Raffaella Di Cagno, Marco Gobbetti, et al.
Foods (Basel, Switzerland)|January 21, 2022
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (<i>Cichorium endivia</i>) ProductionClaudio Cacace, Carlo Giuseppe Rizzello, Gennaro Brunetti, et al.
Foods (Basel, Switzerland)|November 11, 2022
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water ExtractsChiara Demarinis, Michela Verni, Loris Pinto, et al.
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