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Frontiers in Microbiology|December 27, 2021
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensisMichela Verni, Cinzia Dingeo, Carlo Giuseppe Rizzello, et al.
Applied Microbiology and Biotechnology|November 19, 2011
Applications of microbial fermentations for production of gluten-free products and perspectivesEmanuele Zannini, Erica Pontonio, Deborah M Waters, et al.
International Journal of Food Microbiology|November 14, 2019
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume floursIlaria De Pasquale, Erica Pontonio, Marco Gobbetti, et al.
Applied and Environmental Microbiology|September 18, 2016
Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron AcceptorsPasquale Filannino, Raffaella Di Cagno, Rocco Addante, et al.
Microorganisms|August 6, 2020
Teff Type-I Sourdough to Produce Gluten-Free MuffinCinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, et al.
International Journal of Food Microbiology|June 1, 2016
Drivers for the establishment and composition of the sourdough lactic acid bacteria biotaMarco Gobbetti, Fabio Minervini, Erica Pontonio, et al.
Foods (Basel, Switzerland)|November 27, 2021
Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta CheeseErica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, 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.
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.
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.
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