Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges

von Pontonio, Erica, Rizzello, Carlo Giuseppe
Veröffentlicht in Foods (2021)

Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives

von Pontonio, Erica, Rizzello, Carlo Giuseppe
Veröffentlicht in Front Microbiol (2021)

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

von Schettino, Rosa, Pontonio, Erica, Rizzello, Carlo Giuseppe
Veröffentlicht in Foods (2019)

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

von Montemurro, Marco, Pontonio, Erica, Rizzello, Carlo Giuseppe
Veröffentlicht in Foods (2021)

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

von Pontonio, Erica, Dingeo, Cinzia, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Veröffentlicht in Front Microbiol (2019)

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

von Schettino, Rosa, Pontonio, Erica, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Veröffentlicht in Microorganisms (2020)

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

von Montemurro, Marco, Pontonio, Erica, Coda, Rossana, Rizzello, Carlo Giuseppe
Veröffentlicht in Foods (2021)

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

von Filannino, Pasquale, Di Cagno, Raffaella, Addante, Rocco, Pontonio, Erica, Gobbetti, Marco
Veröffentlicht in Appl Environ Microbiol (2016)

Teff Type-I Sourdough to Produce Gluten-Free Muffin

von Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica
Veröffentlicht in Microorganisms (2020)

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.

von Pontonio, Erica, Di Cagno, Raffaella, Tarraf, Waed, Filannino, Pasquale, De Mastro, Giuseppe, Gobbetti, Marco
Veröffentlicht in Front Microbiol (2018)

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flour...

von Pontonio, Erica, Raho, Susanna, Dingeo, Cinzia, Centrone, Domenico, Carofiglio, Vito Emanuele, Rizzello, Carlo Giuseppe
Veröffentlicht in Front Microbiol (2020)

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

von Pontonio, Erica, Verni, Michela, Dingeo, Cinzia, Diaz-de-Cerio, Elixabet, Pinto, Daniela, Rizzello, Carlo Giuseppe
Veröffentlicht in Antioxidants (Basel) (2020)

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

von Ercolini, Danilo, Pontonio, Erica, De Filippis, Francesca, Minervini, Fabio, La Storia, Antonietta, Gobbetti, Marco, Di Cagno, Raffaella
Veröffentlicht 2013

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

von Pontonio, Erica, Di Cagno, Raffaella, Mahony, Jennifer, Lanera, Alessia, De Angelis, Maria, van Sinderen, Douwe, Gobbetti, Marco
Veröffentlicht in Sci Rep (2017)

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

von Di Cagno, Raffaella, Pontonio, Erica, Buchin, Solange, De Angelis, Maria, Lattanzi, Anna, Valerio, Francesca, Gobbetti, Marco, Calasso, Maria
Veröffentlicht 2014

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

von Pontonio, Erica, Arora, Kashika, Dingeo, Cinzia, Carafa, Ilaria, Celano, Giuseppe, Scarpino, Valentina, Genot, Bernard, Gobbetti, Marco, Di Cagno, Raffaella
Veröffentlicht in Front Microbiol (2021)

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

von Raho, Susanna, Carofiglio, Vito Emanuele, Montemurro, Marco, Miceli, Valerio, Centrone, Domenico, Stufano, Paolo, Schioppa, Monica, Pontonio, Erica, Rizzello, Carlo Giuseppe
Veröffentlicht in Foods (2020)

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

von Verni, Michela, Pontonio, Erica, Krona, Annika, Jacob, Sera, Pinto, Daniela, Rinaldi, Fabio, Verardo, Vito, Díaz-de-Cerio, Elixabet, Coda, Rossana, Rizzello, Carlo Giuseppe
Veröffentlicht in Front Microbiol (2020)

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

von Rizzello, Carlo Giuseppe, Cavoski, Ivana, Turk, Jelena, Ercolini, Danilo, Nionelli, Luana, Pontonio, Erica, De Angelis, Maria, De Filippis, Francesca, Gobbetti, Marco, Di Cagno, Raffaella
Veröffentlicht in Appl Environ Microbiol (2015)

Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814(T)

von Pontonio, Erica, Mahony, Jennifer, Di Cagno, Raffaella, O’Connell Motherway, Mary, Lugli, Gabriele Andrea, O’Callaghan, Amy, De Angelis, Maria, Ventura, Marco, Gobbetti, Marco, van Sinderen, Douwe
Veröffentlicht in Microb Cell Fact (2016)