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Current Research in Food Science|June 8, 2026
Alcalase hydrolysis modulates the techno-functional properties of dry-fractionated pea protein, reduces the off-flavor compounds and refines the aroma profileDavide Falotico, Giuseppe Natrella, Giuseppe Perri, et al.
Foods (Basel, Switzerland)|October 17, 2020
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei FermentationSusanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, et al.
Food Chemistry|December 17, 2016
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation productFrancesca Valerio, Amalia Conte, Mariaelena Di Biase, et al.
International Journal of Food Sciences and Nutrition|February 28, 2019
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery productsMariaelena Di Biase, Anna Rita Bavaro, S Lisa Lonigro, et al.
Current Research in Food Science|April 28, 2025
Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industryGiuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, et al.
Microorganisms|August 28, 2025
Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using Azohydromonas lata DSM 1123Angela Longo, Luca Sconosciuto, Michela Verni, et al.
Frontiers in Microbiology|August 28, 2020
Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive PeptidesMichela Verni, Erica Pontonio, Annika Krona, et al.
Applied Microbiology and Biotechnology|June 26, 2026
Poly(3-hydroxybutyrate) production from ricotta whey by Cupriavidus necator: effects of coffee oil and oxidative stressAngela Longo, Andrea Torreggiani, Luca Sconosciuto, et al.
Applied and Environmental Microbiology|March 1, 2015
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axisCarlo Giuseppe Rizzello, Ivana Cavoski, Jelena Turk, et al.
Microbial Cell Factories|May 5, 2016
Cloning, expression and characterization of a β-D-xylosidase from Lactobacillus rossiae DSM 15814(T)Erica Pontonio, Jennifer Mahony, Raffaella Di Cagno, et al.
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