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Marco Gobbetti

Showing results (11-20 of 262) with videos related to

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Nature Microbiology|September 28, 2016
Ensuring safety in artisanal food microbiologyLuca Cocolin, Marco Gobbetti, Erasmo Neviani, et al.
Nutrition and Cancer|November 22, 2011
Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentationCarlo G Rizzello, Luana Nionelli, Rossana Coda, et al.
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.
Food Microbiology|February 28, 2016
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white breadCarlo Giuseppe Rizzello, Anna Lorusso, Marco Montemurro, et al.
Applied and Environmental Microbiology|April 12, 2015
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour BreadCarlo Giuseppe Rizzello, Anna Lavecchia, Valerio Gramaglia, 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.
Food Microbiology|April 28, 2019
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee breadRaffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, et al.
Frontiers in Microbiology|November 24, 2016
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid ProfilesGiuseppe Celano, Maria De Angelis, Fabio Minervini, 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.
Pageof 27

Showing results (11-20 of 262) with videos related to

Sort By:
Pageof 27
Nature Microbiology|September 28, 2016
Ensuring safety in artisanal food microbiologyLuca Cocolin, Marco Gobbetti, Erasmo Neviani, et al.
Nutrition and Cancer|November 22, 2011
Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentationCarlo G Rizzello, Luana Nionelli, Rossana Coda, et al.
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.
Food Microbiology|February 28, 2016
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white breadCarlo Giuseppe Rizzello, Anna Lorusso, Marco Montemurro, et al.
Applied and Environmental Microbiology|April 12, 2015
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour BreadCarlo Giuseppe Rizzello, Anna Lavecchia, Valerio Gramaglia, 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.
Food Microbiology|April 28, 2019
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee breadRaffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, et al.
Frontiers in Microbiology|November 24, 2016
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid ProfilesGiuseppe Celano, Maria De Angelis, Fabio Minervini, 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.
Pageof 27