PERRI, GIUSEPPE
PERRI, GIUSEPPE
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
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties
2021-01-01 Perri, G.; Rizzello, C. G.; Ampollini, M.; Celano, G.; Coda, R.; Gobbetti, M.; De Angelis, M.; Calasso, M.
Comparative assessment of metribuzin sorption efficiency of biochar, hydrochar and vermicompost
2019-01-01 Loffredo, E.; Parlavecchia, M.; Perri, G.; Gattullo, Roberto
Comparative evaluation of hydrochar and vermicompost as adsorbents of metribuzin.
2019-01-01 Parlavecchia, Marco; Perri, G.; Gattullo, R.; Loffredo, E.
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, 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
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor
2024-01-01 Verni, Michela; Squeo, Giacomo; Caponio, Francesco; Perri, Giuseppe; Macchia, Luigi; Rizzello, CARLO GIUSEPPE; Pontonio, Erica
Exploitation of sprouted barley grains and flour through sourdough fermentation
2023-01-01 Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello Carlo, G
Exploitation of sprouted barley grains and flour through sourdough fermentation
2024-01-01 Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo G.
Impact of type and dose of biochar and hydrochar on growth response of phytopathogenic and antagonistic soil-resident fungi
2019-01-01 Taskin, Eren; Perri, Giuseppe; Loffredo, Elisabetta
Modulatory effects of biochar, hydrochar and vermicompost on the growth of horticultural plants and phytopathogenic fungi
2019-01-01 Parlavecchia, M.; Gattullo, R.; Perri, G.; Loffredo, E.
Modulatory effects of biochar, hydrochar and vermicompost on the growth of horticultural plants and phytopathogenic fungi
2021-01-01 Parlavecchia, M.; Gattullo, R.; Perri, G.; Loffredo, E.
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
2021-01-01 Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo Giuseppe; Celano, Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours
2020-01-01 Perri, G.; Calabrese, F. M.; Rizzello, C. G.; Angelis, De; Gobbetti, M.; Calasso, M.