Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

Por Coda, Rossana, Rizzello, Carlo Giuseppe, Pinto, Daniela, Gobbetti, Marco
Publicado em 2012

Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of...

Por Coda, Rossana, Cassone, Angela, Rizzello, Carlo G., Nionelli, Luana, Cardinali, Gianluigi, Gobbetti, Marco
Publicado em 2011

Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

Por Coda, Rossana, Rizzello, Carlo G., Nigro, Franco, De Angelis, Maria, Arnault, Philip, Gobbetti, Marco
Publicado em 2008

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Por Rizzello, Carlo Giuseppe, Losito, Ilario, Facchini, Laura, Katina, Kati, Palmisano, Francesco, Gobbetti, Marco, Coda, Rossana
Publicado no Sci Rep (2016)

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

Por Rizzello, Carlo Giuseppe, Mueller, Thomas, Coda, Rossana, Reipsch, Franziska, Nionelli, Luana, Curiel, José Antonio, Gobbetti, Marco
Publicado em 2013

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

Por Rizzello, Carlo Giuseppe, Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio, Pinto, Daniela, Marzani, Barbara, Coda, Rossana, Gobbetti, Marco
Publicado no Microb Cell Fact (2015)

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

Por Rizzello, Carlo Giuseppe, Coda, Rossana, Macías, Davinia Sánchez, Pinto, Daniela, Marzani, Barbara, Filannino, Pasquale, Giuliani, Giammaria, Paradiso, Vito Michele, Di Cagno, Raffaella, Gobbetti, Marco
Publicado em 2013

The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed

Publicado em 2020