MONTEMURRO, MARCO

MONTEMURRO, MARCO  

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Titolo Data di pubblicazione Autore(i) File
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.
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 1-gen-2016 Rizzello, CARLO GIUSEPPE; Montemurro, Marco; Gobbetti, Marco
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand 1-gen-2021 Montemurro, Marco; Pontonio, Erica; Giuseppe Rizzello, Carlo
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 1-gen-2017 Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; 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
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 1-gen-2017 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 1-gen-2019 Montemurro, Marco; Pontonio, Erica; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 1-gen-2019 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 1-gen-2017 Rizzello, CARLO GIUSEPPE; Montemurro, Marco; Gobbetti, Marco
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges 1-gen-2021 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 1-gen-2018 Nionelli, Luana; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Gobbetti, Marco; Rizzello, Carlo Giuseppe
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation 1-gen-2020 Raho, S.; Carofiglio, V. E.; Montemurro, M.; Miceli, V.; Centrone, D.; Stufano, P.; Schioppa, M.; Pontonio, E.; Rizzello, C. G.
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 1-gen-2019 Montemurro, Marco; Pontonio, Erica; Rizzello, CARLO GIUSEPPE
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 1-gen-2020 Montemurro, Marco; Celano, Giuseppe; DE ANGELIS, Maria; Gobbetti, Marco; Rizzello, Carlo G.; Pontonio, Erica
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 1-gen-2019 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 1-gen-2017 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 1-gen-2016 Rizzello, CARLO GIUSEPPE; Lorusso, Anna; Montemurro, Marco; Gobbetti, Marco