PONTONIO, ERICA

PONTONIO, ERICA  

DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA  

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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.
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
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
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 of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand 1-gen-2021 Montemurro, Marco; Pontonio, Erica; Giuseppe Rizzello, Carlo
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
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 1-gen-2018 Pontonio, Erica; Di Cagno, Raffaella; Tarraf, Waed; Filannino, Pasquale; De Mastro, Giuseppe; Gobbetti, Marco
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 1-gen-2014 Nionelli, L; Curri, N; Curiel, Ja; DI CAGNO, Raffaella; Pontonio, E; Cavoski, I; Gobbetti, Marco; 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
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
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product 1-gen-2017 Valerio, Francesca; Conte, Amalia; Di Biase, Mariaelena; Lattanzio, Veronica M. T.; S., Lisa Lonigro; Padalino, Lucia; Pontonio, Erica; Lavermicocca, Paola
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 1-gen-2016 Pontonio, Erica; Rizzello, CARLO GIUSEPPE; DI CAGNO, Raffaella; Dousset, Xavier; Clément, Héliciane; Filannino, Pasquale; Onno, Bernard; Gobbetti, Marco
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
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.
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento 1-gen-2017 Rizzello, CARLO GIUSEPPE; Verni, Michela; Pontonio, Erica; Gobbetti, Marco; Katina, Kati; Coda, Rossana
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. 1-gen-2020 Montemurro, Marco; Schettino, Rosa; Pontonio, Erica; Rizzello, CARLO GIUSEPPE