MONTEMURRO, MARCO
MONTEMURRO, MARCO
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.
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products
2016-01-01 Rizzello, CARLO GIUSEPPE; Montemurro, Marco; Gobbetti, Marco
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand
2021-01-01 Montemurro, Marco; Pontonio, Erica; Giuseppe Rizzello, Carlo
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria
2017-01-01 Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta
2017-01-01 Rizzello, CARLO GIUSEPPE; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco
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
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
Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte I, materiali e metodi
2017-01-01 Rizzello, CARLO GIUSEPPE; Montemurro, Marco; Gobbetti, Marco
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges
2021-01-01 Montemurro, M.; Pontonio, E.; Coda, R.; Rizzello, C. G.
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
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
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses
2019-01-01 Rizzello, C. G.; Portincasa, P.; Montemurro, M.; di Palo, D. M.; Lorusso, M. P.; de Angelis, M.; Bonfrate, L.; Genot, B.; Gobbetti, M.
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features
2017-01-01 Lorusso, Anna; Verni, Michela; Montemurro, Marco; Coda, Rossana; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
2016-01-01 Rizzello, CARLO GIUSEPPE; Lorusso, Anna; Montemurro, Marco; Gobbetti, Marco