Sfoglia per Autore
Wheat milling by-products and sourdough fermentation: nutritional, functional and technological advantages
2015-01-01 Rizzello, CARLO GIUSEPPE; Nionelli, Luana; Lorusso, Anna; Gobbetti, Marco
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis
2015-01-01 Rizzello, CARLO GIUSEPPE; Cavoski, Ivana; Turk, Jelena; Ercolini, Danilo; Nionelli, Luana; Pontonio, Erica; DE ANGELIS, Maria; De Filippis, Francesca; Gobbetti, Marco; DI CAGNO, Raffaella
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
2016-01-01 Nionelli, Luana; Rizzello, CARLO GIUSEPPE
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation
2016-01-01 Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes
2018-01-01 Coda, Rossana; Xu, Yan; Moreno, David Sàez; Mojzita, Dominik; Nionelli, Luana; Rizzello, Carlo G.; Katina, Kati
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
2018-01-01 Nionelli, Luana; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Gobbetti, Marco; Rizzello, Carlo Giuseppe
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation
2018-01-01 Nionelli, Luana; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe
Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry
2020-01-01 Verni, Michela; Minisci, Andrea; Convertino, Sonia; Nionelli, Luana; Rizzello, CARLO GIUSEPPE
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