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Food Microbiology|February 19, 2017
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat breadCarlo Giuseppe Rizzello, Michela Verni, Stefano Bordignon, et al.Food Microbiology|September 30, 2006
Sourdough lactobacilli and celiac diseaseMarco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, et al.Microorganisms|June 27, 2024
Bioplastic Production from Agri-Food Waste through the Use of <i>Haloferax mediterranei</i>: A Comprehensive Initial OverviewAngela Longo, Francesca Fanelli, Marianna Villano, et al.International Journal of Food Microbiology|September 5, 2018
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughsMaria De Angelis, Fabio Minervini, Sonya Siragusa, et al.Foods (Basel, Switzerland)|June 27, 2024
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread IngredientAngela Longo, Gianfranco Amendolagine, Marcello Greco Miani, et al.Microorganisms|August 6, 2020
Teff Type-I Sourdough to Produce Gluten-Free MuffinCinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, et al.International Journal of Food Microbiology|May 6, 2014
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white breadCarlo Giuseppe Rizzello, Maria Calasso, Daniela Campanella, et al.Foods (Basel, Switzerland)|November 27, 2021
Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta CheeseErica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, et al.International Journal of Food Microbiology|June 25, 2024
Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profilingMichela Verni, Andrea Torreggiani, Adriano Patriarca, et al.Journal of Applied Microbiology|October 23, 2021
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread makingMichela Verni, Anna Vekka, Mikko Immonen, et al.Pageof 11