TORREGGIANI, ANDREA
TORREGGIANI, ANDREA
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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; Rizzello, CARLO GIUSEPPE
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential
2023-01-01 Torreggiani, A.; Demarinis, C.; Pinto, D.; Papale, A.; Difonzo, G.; Caponio, F.; Pontonio, E.; Verni, M.; Rizzello, C. G.
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product
2023-01-01 Demarinis, C.; Montemurro, M.; Torreggiani, A.; Pontonio, E.; Verni, M.; Rizzello, C. G.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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; Rizzello, CARLO GIUSEPPE | |
| Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential | 1-gen-2023 | Torreggiani, A.; Demarinis, C.; Pinto, D.; Papale, A.; Difonzo, G.; Caponio, F.; Pontonio, E.; Verni, M.; Rizzello, C. G. | |
| Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product | 1-gen-2023 | Demarinis, C.; Montemurro, M.; Torreggiani, A.; Pontonio, E.; Verni, M.; Rizzello, C. G. |