PONTONIO, ERICA
PONTONIO, ERICA
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free.
2023-01-01 Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Giuseppe Rizzello, Carlo; Reverberi, Massimo; Pontonio, Erica
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.
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese
2021-01-01 Pontonio, E.; Montemurro, M.; Gennaro, G. V. D.; Miceli, V.; Rizzello, C. G.
Applications of microbial fermentations for production of gluten-free products and perspectives.
2012-01-01 Zannini, Emanuele; Pontonio, Erica; Waters, Deborah M.; K. Arendt., Elke
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.
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives
2023-01-01 Verni, Michela; Demarinis, Chiara; Giuseppe Rizzello, Carlo; Pontonio, Erica
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase
2020-01-01 Pontonio, Erica; Dingeo, Cinzia; Di Cagno, Raffaella; Blandino, Massimo; Gobbetti, Marco; Giuseppe Rizzello, Carlo
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T
2016-01-01 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
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods
2023-01-01 Torreggiani, Andrea; Beccaccioli, Marzia; Verni, Michela; Cecchetti, Valentina; Minisci, Andrea; Reverberi, Massimo; Pontonio, Erica; Giuseppe Rizzello, Carlo
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
Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts
2024-01-01 Pontonio, Erica; Rizzello, CARLO GIUSEPPE
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient
2022-01-01 Perri, G.; Greco Miani, M.; Amendolagine, G.; Pontonio, E.; Rizzello, C. G.
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.
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand
2021-01-01 Montemurro, Marco; Pontonio, Erica; Giuseppe Rizzello, Carlo
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
2023-01-01 Montemurro, Marco; Verni, Michela; Giuseppe Rizzello, Carlo; Pontonio, Erica
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides
2024-01-01 Perri, Giuseppe; Difonzo, Graziana; Wang, Yaqin; Verni, Michela; Caponio, GIUSY RITA; Coda, Rossana; Blandino, Massimo; Greco Miani, Marcello; Pontonio, Erica
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread
2024-01-01 Perri, Giuseppe; DE ANGELIS, Davide; Squeo, Giacomo; Pontonio, Erica
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread
2024-01-01 Perri, Giuseppe; Difonzo, Graziana; Wang, Yaqin; Verni, Michela; Caponio, Giusy Rita; Coda, Rossana; Blandino, Massimo; Pontonio, Erica
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation
2014-01-01 DI CAGNO, Raffaella; Pontonio, E.; Buchin, S.; DE ANGELIS, Maria; Lattanzi, A.; Valerio, F.; Gobbetti, Marco; Calasso, Maria
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota
2016-01-01 Gobbetti, Marco; Minervini, Fabio; Pontonio, Erica; DI CAGNO, Raffaella; DE ANGELIS, Maria
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free. | 1-gen-2023 | Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Giuseppe Rizzello, Carlo; Reverberi, Massimo; Pontonio, Erica | |
| 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. | |
| Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese | 1-gen-2021 | Pontonio, E.; Montemurro, M.; Gennaro, G. V. D.; Miceli, V.; Rizzello, C. G. | |
| Applications of microbial fermentations for production of gluten-free products and perspectives. | 1-gen-2012 | Zannini, Emanuele; Pontonio, Erica; Waters, Deborah M.; K. Arendt., Elke | |
| 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. | |
| Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives | 1-gen-2023 | Verni, Michela; Demarinis, Chiara; Giuseppe Rizzello, Carlo; Pontonio, Erica | |
| Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase | 1-gen-2020 | Pontonio, Erica; Dingeo, Cinzia; Di Cagno, Raffaella; Blandino, Massimo; Gobbetti, Marco; Giuseppe Rizzello, Carlo | |
| Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T | 1-gen-2016 | 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 | |
| Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods | 1-gen-2023 | Torreggiani, Andrea; Beccaccioli, Marzia; Verni, Michela; Cecchetti, Valentina; Minisci, Andrea; Reverberi, Massimo; Pontonio, Erica; Giuseppe Rizzello, Carlo | |
| 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 | |
| Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts | 1-gen-2024 | Pontonio, Erica; Rizzello, CARLO GIUSEPPE | |
| Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient | 1-gen-2022 | Perri, G.; Greco Miani, M.; Amendolagine, G.; Pontonio, E.; Rizzello, C. G. | |
| 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. | |
| Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand | 1-gen-2021 | Montemurro, Marco; Pontonio, Erica; Giuseppe Rizzello, Carlo | |
| Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization | 1-gen-2023 | Montemurro, Marco; Verni, Michela; Giuseppe Rizzello, Carlo; Pontonio, Erica | |
| Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides | 1-gen-2024 | Perri, Giuseppe; Difonzo, Graziana; Wang, Yaqin; Verni, Michela; Caponio, GIUSY RITA; Coda, Rossana; Blandino, Massimo; Greco Miani, Marcello; Pontonio, Erica | |
| Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread | 1-gen-2024 | Perri, Giuseppe; DE ANGELIS, Davide; Squeo, Giacomo; Pontonio, Erica | |
| Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread | 1-gen-2024 | Perri, Giuseppe; Difonzo, Graziana; Wang, Yaqin; Verni, Michela; Caponio, Giusy Rita; Coda, Rossana; Blandino, Massimo; Pontonio, Erica | |
| Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation | 1-gen-2014 | DI CAGNO, Raffaella; Pontonio, E.; Buchin, S.; DE ANGELIS, Maria; Lattanzi, A.; Valerio, F.; Gobbetti, Marco; Calasso, Maria | |
| Drivers for the establishment and composition of the sourdough lactic acid bacteria biota | 1-gen-2016 | Gobbetti, Marco; Minervini, Fabio; Pontonio, Erica; DI CAGNO, Raffaella; DE ANGELIS, Maria |