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Foods (Basel, Switzerland)|January 26, 2021
Milk Alternatives and Non-Dairy Fermented Products: Trends and ChallengesErica Pontonio, Carlo Giuseppe Rizzello
Foods (Basel, Switzerland)|March 6, 2021
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers DemandMarco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello
Foods (Basel, Switzerland)|November 27, 2019
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina PastaRosa Schettino, Erica Pontonio, Carlo Giuseppe Rizzello
International Journal of Food Microbiology|August 18, 2018
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted floursMarco Montemurro, Erica Pontonio, Marco Gobbetti, et al.
Frontiers in Microbiology|April 4, 2019
Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria FermentationErica Pontonio, Cinzia Dingeo, Marco Gobbetti, et al.
International Journal of Food Microbiology|December 10, 2017
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentationLuana Nionelli, Erica Pontonio, Marco Gobbetti, et al.
Foods (Basel, Switzerland)|February 6, 2021
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological ChallengesMarco Montemurro, Erica Pontonio, Rossana Coda, et al.
Foods (Basel, Switzerland)|February 11, 2023
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and CharacterizationMarco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, et al.
Foods (Basel, Switzerland)|March 11, 2023
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and PerspectivesMichela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, et al.
Microorganisms|September 3, 2020
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid BacteriaRosa Schettino, Erica Pontonio, Marco Gobbetti, et al.
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