Sfoglia per Autore
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione
2018-01-01 Montemurro, M.; Pontonio, E.; Verni, M.; Rizzello, Cg
How to improve the gluten-free diet: The state of the art from a food science perspective
2018-01-01 Gobbetti, Marco; Pontonio, Erica; Filannino, Pasquale; Rizzello, CARLO GIUSEPPE; DE ANGELIS, Maria; DI CAGNO, Raffaella
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods.
2019-01-01 Montemurro, Marco; Pontonio, Erica; Rizzello, CARLO GIUSEPPE
Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation
2019-01-01 Pontonio, Erica; Rizzello, CARLO GIUSEPPE
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
2019-01-01 Palla, Michela; Agnolucci, Monica; Calzone, Antonella; Giovannetti, Manuela; DI CAGNO, Raffaella; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE; Pontonio, Erica
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity
2019-01-01 Pontonio, Erica; Montemurro, Marco; Pinto, Daniela; Marzani, Barbara; Trani, Antonio; Ferrara, Giuseppe; Mazzeo, Andrea; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta
2019-01-01 Schettino, Rosa; Pontonio, Erica; Rizzello, CARLO GIUSEPPE
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer
2019-01-01 Gobbetti, Marco; Pontonio, Erica; Di Cagno, Raffaella; Lanera, Alessia; DE ANGELIS, Maria; Sinderen., Douwe Van
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation
2019-01-01 Pontonio, Erica; Dingeo, Cinzia; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
2019-01-01 Montemurro, Marco; Pontonio, Erica; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products
2019-01-01 Di Biase, Mariaelena; Rita Bavaro, Anna; Lisa Lonigro, S.; Pontonio, Erica; Conte, Amalia; Padalino, Lucia; Minisci, Andrea; Lavermicocca, Paola; Valerio, Francesca
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
2020-01-01 Verni, M.; Pontonio, E.; Krona, A.; Jacob, S.; Pinto, D.; Rinaldi, F.; Verardo, V.; Diaz-de-Cerio, E.; Coda, R.; Rizzello, C. G.
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life
2020-01-01 Nionelli, L.; Wang, Y.; Pontonio, E.; Immonen, M.; Rizzello, C. G.; Maina, H. N.; Katina, K.; Coda, R.
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.)
2020-01-01 Pontonio, E.; Verni, M.; Dingeo, C.; Diaz-De-cerio, E.; Pinto, D.; Rizzello, C. G.
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria
2020-01-01 Schettino, Rosa; Pontonio, Erica; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Teff type-I sourdough to produce gluten-free muffin
2020-01-01 Dingeo, Cinzia; Difonzo, Graziana; Michele Paradiso, Vito; Rizzello, CARLO GIUSEPPE; Pontonio, Erica
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
2020-01-01 Montemurro, Marco; Celano, Giuseppe; DE ANGELIS, Maria; Gobbetti, Marco; Rizzello, Carlo G.; Pontonio, Erica
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta.
2020-01-01 Montemurro, Marco; Schettino, Rosa; Pontonio, Erica; Rizzello, CARLO GIUSEPPE
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation
2020-01-01 Raho, S.; Carofiglio, V. E.; Montemurro, M.; Miceli, V.; Centrone, D.; Stufano, P.; Schioppa, M.; Pontonio, E.; Rizzello, C. G.
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours
2020-01-01 Pontonio, E.; Raho, S.; Dingeo, C.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione | 1-gen-2018 | Montemurro, M.; Pontonio, E.; Verni, M.; Rizzello, Cg | |
How to improve the gluten-free diet: The state of the art from a food science perspective | 1-gen-2018 | Gobbetti, Marco; Pontonio, Erica; Filannino, Pasquale; Rizzello, CARLO GIUSEPPE; DE ANGELIS, Maria; DI CAGNO, Raffaella | |
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. | 1-gen-2019 | Montemurro, Marco; Pontonio, Erica; Rizzello, CARLO GIUSEPPE | |
Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation | 1-gen-2019 | Pontonio, Erica; Rizzello, CARLO GIUSEPPE | |
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters | 1-gen-2019 | Palla, Michela; Agnolucci, Monica; Calzone, Antonella; Giovannetti, Manuela; DI CAGNO, Raffaella; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE; Pontonio, Erica | |
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity | 1-gen-2019 | Pontonio, Erica; Montemurro, Marco; Pinto, Daniela; Marzani, Barbara; Trani, Antonio; Ferrara, Giuseppe; Mazzeo, Andrea; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE | |
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta | 1-gen-2019 | Schettino, Rosa; Pontonio, Erica; Rizzello, CARLO GIUSEPPE | |
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer | 1-gen-2019 | Gobbetti, Marco; Pontonio, Erica; Di Cagno, Raffaella; Lanera, Alessia; DE ANGELIS, Maria; Sinderen., Douwe Van | |
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation | 1-gen-2019 | Pontonio, Erica; Dingeo, Cinzia; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE | |
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours | 1-gen-2019 | Montemurro, Marco; Pontonio, Erica; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE | |
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products | 1-gen-2019 | Di Biase, Mariaelena; Rita Bavaro, Anna; Lisa Lonigro, S.; Pontonio, Erica; Conte, Amalia; Padalino, Lucia; Minisci, Andrea; Lavermicocca, Paola; Valerio, Francesca | |
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides | 1-gen-2020 | Verni, M.; Pontonio, E.; Krona, A.; Jacob, S.; Pinto, D.; Rinaldi, F.; Verardo, V.; Diaz-de-Cerio, E.; Coda, R.; Rizzello, C. G. | |
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life | 1-gen-2020 | Nionelli, L.; Wang, Y.; Pontonio, E.; Immonen, M.; Rizzello, C. G.; Maina, H. N.; Katina, K.; Coda, R. | |
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) | 1-gen-2020 | Pontonio, E.; Verni, M.; Dingeo, C.; Diaz-De-cerio, E.; Pinto, D.; Rizzello, C. G. | |
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria | 1-gen-2020 | Schettino, Rosa; Pontonio, Erica; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE | |
Teff type-I sourdough to produce gluten-free muffin | 1-gen-2020 | Dingeo, Cinzia; Difonzo, Graziana; Michele Paradiso, Vito; Rizzello, CARLO GIUSEPPE; Pontonio, Erica | |
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation | 1-gen-2020 | Montemurro, Marco; Celano, Giuseppe; DE ANGELIS, Maria; Gobbetti, Marco; Rizzello, Carlo G.; Pontonio, Erica | |
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. | 1-gen-2020 | Montemurro, Marco; Schettino, Rosa; Pontonio, Erica; Rizzello, CARLO GIUSEPPE | |
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation | 1-gen-2020 | Raho, S.; Carofiglio, V. E.; Montemurro, M.; Miceli, V.; Centrone, D.; Stufano, P.; Schioppa, M.; Pontonio, E.; Rizzello, C. G. | |
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours | 1-gen-2020 | Pontonio, E.; Raho, S.; Dingeo, C.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G. |
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