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Foods (Basel, Switzerland)|July 2, 2021
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health PropertiesGiuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, et al.Food Microbiology|April 6, 2012
Novel probiotic candidates for humans isolated from raw fruits and vegetablesBeatrice Vitali, Giovanna Minervini, Carlo Giuseppe Rizzello, et al.Rapid Communications in Mass Spectrometry : RCM|January 6, 2006
Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separationIlario Losito, Teresa Carbonara, Maria Domenica De Bari, et al.Food Chemistry|August 2, 2025
Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authenticationGabriele Lombardi, Federica Violetta Conti, Consuelo Giustizieri, et al.International Journal of Food Microbiology|March 1, 2017
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implicationsRossana Coda, Maryam Kianjam, Erica Pontonio, et al.International Journal of Food Microbiology|August 18, 2018
Exploitation of autochthonous Tuscan sourdough yeasts as potential startersMichela Palla, Monica Agnolucci, Antonella Calzone, et al.Current Research in Food Science|May 20, 2025
Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flourMario Caponio, Michela Verni, Ali Zein Alabiden Tlais, et al.New Biotechnology|November 17, 2024
Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread makingAlessandro Stringari, Andrea Polo, Carlo Giuseppe Rizzello, et al.Food Chemistry|April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white breadGiuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.Microbiology Spectrum|December 1, 2021
Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon LevelAlessio Da Ros, Andrea Polo, Carlo Giuseppe Rizzello, et al.Pageof 11