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Scientific Reports|September 1, 2016
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flourCarlo Giuseppe Rizzello, Ilario Losito, Laura Facchini, et al.
Food Research International (Ottawa, Ont.)|July 22, 2018
How to improve the gluten-free diet: The state of the art from a food science perspectiveMarco Gobbetti, Erica Pontonio, Pasquale Filannino, et al.
Food Microbiology|March 16, 2010
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processingRaffaella Di Cagno, Gainluigi Cardinali, Giovanna Minervini, et al.
Frontiers in Microbiology|January 3, 2024
The <i>Weissella</i> and <i>Periweissella</i> genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potentialVincenzina Fusco, Daniele Chieffi, Francesca Fanelli, et al.
Microbial Cell Factories|November 13, 2013
Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germCarlo Giuseppe Rizzello, Thomas Mueller, Rossana Coda, et al.
Microbial Cell Factories|May 8, 2015
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berriesJosé Antonio Curiel, Daniela Pinto, Barbara Marzani, et al.
Food Microbiology|January 14, 2015
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breadsErica Pontonio, Luana Nionelli, José Antonio Curiel, et al.
Frontiers in Microbiology|October 10, 2022
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of <i>Haloferax mediterranei</i> and seawaterMarco Montemurro, Gaia Salvatori, Sara Alfano, et al.
Food Microbiology|August 7, 2010
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type IFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
International Journal of Food Microbiology|December 3, 2014
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional propertiesRossana Coda, Leena Melama, Carlo Giuseppe Rizzello, et al.
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