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

ανά Pontonio, Erica, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Foods (2021)

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

ανά Pontonio, Erica, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Front Microbiol (2021)

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

ανά Schettino, Rosa, Pontonio, Erica, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Foods (2019)

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

ανά Montemurro, Marco, Pontonio, Erica, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Foods (2021)

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

ανά Pontonio, Erica, Dingeo, Cinzia, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Front Microbiol (2019)

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

ανά Schettino, Rosa, Pontonio, Erica, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Microorganisms (2020)

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

ανά Montemurro, Marco, Pontonio, Erica, Coda, Rossana, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Foods (2021)

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

ανά Filannino, Pasquale, Di Cagno, Raffaella, Addante, Rocco, Pontonio, Erica, Gobbetti, Marco
Τόπος έκδοσης Appl Environ Microbiol (2016)

Teff Type-I Sourdough to Produce Gluten-Free Muffin

ανά Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica
Τόπος έκδοσης Microorganisms (2020)

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

ανά Pontonio, Erica, Di Cagno, Raffaella, Tarraf, Waed, Filannino, Pasquale, De Mastro, Giuseppe, Gobbetti, Marco
Τόπος έκδοσης 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...

ανά Pontonio, Erica, Raho, Susanna, Dingeo, Cinzia, Centrone, Domenico, Carofiglio, Vito Emanuele, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Front Microbiol (2020)

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

ανά Pontonio, Erica, Verni, Michela, Dingeo, Cinzia, Diaz-de-Cerio, Elixabet, Pinto, Daniela, Rizzello, Carlo Giuseppe
Τόπος έκδοσης Antioxidants (Basel) (2020)

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

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

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

ανά Pontonio, Erica, Di Cagno, Raffaella, Mahony, Jennifer, Lanera, Alessia, De Angelis, Maria, van Sinderen, Douwe, Gobbetti, Marco
Τόπος έκδοσης Sci Rep (2017)

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

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

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

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

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

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

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

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

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

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

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

ανά 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
Τόπος έκδοσης Microb Cell Fact (2016)