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Foods (Basel, Switzerland)|January 22, 2021
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta FortificationIlaria De Pasquale, Michela Verni, Vito Verardo, et al.International Journal of Food Microbiology|November 1, 2019
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanaseErica Pontonio, Cinzia Dingeo, Raffaella Di Cagno, et al.Frontiers in Microbiology|August 9, 2020
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae FloursErica Pontonio, Susanna Raho, Cinzia Dingeo, et al.Food Microbiology|September 5, 2015
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olivesMaria De Angelis, Daniela Campanella, Lucrezia Cosmai, et al.International Journal of Food Microbiology|June 16, 2014
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteriaNionelli Luana, Coda Rossana, José Antonio Curiel, et al.Applied and Environmental Microbiology|May 14, 2017
Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal DigestionRuggiero Francavilla, Maria De Angelis, Carlo Giuseppe Rizzello, et al.Microbial Biotechnology|June 16, 2021
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grainMarta Acin-Albiac, Pasquale Filannino, Rossana Coda, et al.International Journal of Food Microbiology|March 31, 2009
Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breadsCarlo Giuseppe Rizzello, Rossana Coda, Maria De Angelis, et al.Antioxidants (Basel, Switzerland)|December 16, 2020
Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.)Erica Pontonio, Michela Verni, Cinzia Dingeo, et al.International Journal of Food Microbiology|May 27, 2018
Novel insights on the functional/nutritional features of the sourdough fermentationMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.Pageof 11