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Mostrati risultati da 1 a 6 di 6
Teff type-I sourdough to produce gluten-free muffin
2020-01-01 Dingeo, Cinzia; Difonzo, Graziana; Michele Paradiso, Vito; Rizzello, CARLO GIUSEPPE; Pontonio, Erica
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.
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.
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
2021-01-01 Pontonio, Erica; Arora, Kashika; Dingeo, Cinzia; Carafa, Ilaria; Celano, Giuseppe; Scarpino, Valentina; Genot, Bernard; Gobbetti, Marco; Di Cagno, Raffaella
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like
2022-01-01 Pontonio, E.; Montemurro, M.; Dingeo, C.; Rotolo, M.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G.
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase
In corso di stampa Pontonio, Erica; Dingeo, Cinzia; Di Cagno, Raffaella; Blandino, Massimo; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Teff type-I sourdough to produce gluten-free muffin | 1-gen-2020 | Dingeo, Cinzia; Difonzo, Graziana; Michele Paradiso, Vito; Rizzello, CARLO GIUSEPPE; Pontonio, Erica | |
| 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. | |
| 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. | |
| Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications | 1-gen-2021 | Pontonio, Erica; Arora, Kashika; Dingeo, Cinzia; Carafa, Ilaria; Celano, Giuseppe; Scarpino, Valentina; Genot, Bernard; Gobbetti, Marco; Di Cagno, Raffaella | |
| Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like | 1-gen-2022 | Pontonio, E.; Montemurro, M.; Dingeo, C.; Rotolo, M.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G. | |
| Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase | In corso di stampa | Pontonio, Erica; Dingeo, Cinzia; Di Cagno, Raffaella; Blandino, Massimo; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE |
Mostrati risultati da 1 a 6 di 6
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