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

Yazar: Pontonio, Erica, Rizzello, Carlo Giuseppe
Yayımlandı Foods (2021)

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

Yazar: Pontonio, Erica, Rizzello, Carlo Giuseppe
Yayımlandı Front Microbiol (2021)

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

Yazar: Schettino, Rosa, Pontonio, Erica, Rizzello, Carlo Giuseppe
Yayımlandı Foods (2019)

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

Yazar: Montemurro, Marco, Pontonio, Erica, Rizzello, Carlo Giuseppe
Yayımlandı Foods (2021)

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

Yazar: Pontonio, Erica, Dingeo, Cinzia, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Yayımlandı Front Microbiol (2019)

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

Yazar: Schettino, Rosa, Pontonio, Erica, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Yayımlandı Microorganisms (2020)

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

Yazar: Montemurro, Marco, Pontonio, Erica, Coda, Rossana, Rizzello, Carlo Giuseppe
Yayımlandı Foods (2021)

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

Yazar: Filannino, Pasquale, Di Cagno, Raffaella, Addante, Rocco, Pontonio, Erica, Gobbetti, Marco
Yayımlandı Appl Environ Microbiol (2016)

Teff Type-I Sourdough to Produce Gluten-Free Muffin

Yazar: Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica
Yayımlandı Microorganisms (2020)

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

Yazar: Pontonio, Erica, Di Cagno, Raffaella, Tarraf, Waed, Filannino, Pasquale, De Mastro, Giuseppe, Gobbetti, Marco
Yayımlandı 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...

Yazar: Pontonio, Erica, Raho, Susanna, Dingeo, Cinzia, Centrone, Domenico, Carofiglio, Vito Emanuele, Rizzello, Carlo Giuseppe
Yayımlandı Front Microbiol (2020)

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

Yazar: Pontonio, Erica, Verni, Michela, Dingeo, Cinzia, Diaz-de-Cerio, Elixabet, Pinto, Daniela, Rizzello, Carlo Giuseppe
Yayımlandı Antioxidants (Basel) (2020)

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

Yazar: Ercolini, Danilo, Pontonio, Erica, De Filippis, Francesca, Minervini, Fabio, La Storia, Antonietta, Gobbetti, Marco, Di Cagno, Raffaella
Baskı/Yayın Bilgisi 2013

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

Yazar: Pontonio, Erica, Di Cagno, Raffaella, Mahony, Jennifer, Lanera, Alessia, De Angelis, Maria, van Sinderen, Douwe, Gobbetti, Marco
Yayımlandı Sci Rep (2017)

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

Yazar: Di Cagno, Raffaella, Pontonio, Erica, Buchin, Solange, De Angelis, Maria, Lattanzi, Anna, Valerio, Francesca, Gobbetti, Marco, Calasso, Maria
Baskı/Yayın Bilgisi 2014

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

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

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

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

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

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

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

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

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

Yazar: 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
Yayımlandı Microb Cell Fact (2016)