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Electrophoresis|July 2, 2010
Two-dimensional electrophoresis and IgE-mediated food allergyMaria De Angelis, Raffaella Di Cagno, Fabio Minervini, et al.International Journal of Food Microbiology|November 5, 2016
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteriaCarlo Giuseppe Rizzello, Anna Lorusso, Vito Russo, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypesMichela Verni, Giuseppe De Mastro, Francesca De Cillis, et al.International Journal of Food Microbiology|May 2, 2018
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortificationLuana Nionelli, Marco Montemurro, Erica Pontonio, et al.International Journal of Food Microbiology|March 15, 2016
Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentationAsma Mamhoud, Luana Nionelli, Taroub Bouzaine, et al.Microorganisms|June 28, 2023
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like ProductChiara Demarinis, Marco Montemurro, Andrea Torreggiani, et al.Critical Reviews in Food Science and Nutrition|July 2, 2019
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industryMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.Foods (Basel, Switzerland)|February 13, 2026
Fermentation-Driven Valorization of a Carrot Juice By-Product into an Exopolysaccharide-Enriched BeverageMario Caponio, Lorenza Francesca De Lellis, Maria Daglia, et al.International Journal of Food Microbiology|July 16, 2023
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free breadMarco Montemurro, Marzia Beccaccioli, Giuseppe Perri, et al.International Journal of Food Microbiology|December 19, 2014
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentationJosé Antonio Curiel, Rossana Coda, Isabella Centomani, et al.Pageof 11