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Scientific Reports|April 5, 2017
Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breadsErica Pontonio, Raffaella Di Cagno, Jennifer Mahony, et al.Applied and Environmental Microbiology|October 8, 2013
Microbial ecology dynamics during rye and wheat sourdough preparationDanilo Ercolini, Erica Pontonio, Francesca De Filippis, et al.Antioxidants (Basel, Switzerland)|April 28, 2023
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory PropertiesMirco Vacca, Daniela Pinto, Alessandro Annunziato, et al.Food Microbiology|August 3, 2014
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentationLuana Nionelli, Nertila Curri, José Antonio Curiel, et al.Applied and Environmental Microbiology|March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationRaffaella Di Cagno, Erica Pontonio, Solange Buchin, 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.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.Frontiers in Microbiology|July 29, 2021
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory ImplicationsErica Pontonio, Kashika Arora, Cinzia Dingeo, et al.Antioxidants (Basel, Switzerland)|August 26, 2023
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory PotentialAndrea Torreggiani, Chiara Demarinis, Daniela Pinto, et al.Pageof 6