Showing results (21-30 of 52) with videos related to

Sort By:
Pageof 6
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|April 28, 2020
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentationMarco Montemurro, Giuseppe Celano, Maria De Angelis, 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|July 13, 2018
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare LErica Pontonio, Raffaella Di Cagno, Waed Tarraf, 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.
Antioxidants (Basel, Switzerland)|December 16, 2020
Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)Erica Pontonio, Michela Verni, Cinzia Dingeo, et al.
International Journal of Food Microbiology|July 28, 2016
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goodsErica Pontonio, Carlo G Rizzello, Raffaella Di Cagno, 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.
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 Haloferax mediterranei and seawaterMarco Montemurro, Gaia Salvatori, Sara Alfano, et al.
Pageof 6