Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives

by Erica Pontonio, Carlo Giuseppe Rizzello
Published 2021-05-01

Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges

by Erica Pontonio, Carlo Giuseppe Rizzello
Published 2021-01-01

Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

by Luana Nionelli, Carlo Giuseppe Rizzello
Published 2016-09-01

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

by Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello
Published 2021-02-01

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

by Rosa Schettino, Erica Pontonio, Carlo Giuseppe Rizzello
Published 2019-11-01

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

by Michela Verni, Vito Verardo, Carlo Giuseppe Rizzello
Published 2019-08-01

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

by Michela Verni, Carlo Giuseppe Rizzello, Rossana Coda
Published 2019-04-01

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

by Marco Montemurro, Rossana Coda, Carlo Giuseppe Rizzello
Published 2019-04-01

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

by Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello
Published 2021-02-01

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

by Rosa Schettino, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello
Published 2020-08-01

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

by Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Federico Baruzzi
Published 2020-07-01

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

by Anna Lorusso, Rossana Coda, Marco Montemurro, Carlo Giuseppe Rizzello
Published 2018-04-01

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

by Erica Pontonio, Cinzia Dingeo, Marco Gobbetti, Carlo Giuseppe Rizzello
Published 2019-03-01

Teff Type-I Sourdough to Produce Gluten-Free Muffin

by Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello, Erica Pontonio
Published 2020-07-01

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

by Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca, Carlo Giuseppe Rizzello
Published 2021-01-01

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flour...

by Erica Pontonio, Susanna Raho, Cinzia Dingeo, Domenico Centrone, Vito Emanuele Carofiglio, Carlo Giuseppe Rizzello
Published 2020-07-01

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.)

by Erica Pontonio, Michela Verni, Cinzia Dingeo, Elixabet Diaz-de-Cerio, Daniela Pinto, Carlo Giuseppe Rizzello
Published 2020-12-01

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

by Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis, Maria Calasso
Published 2021-06-01

Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a “Yeast-Free” Bread

by Palmira De Bellis, Carlo Giuseppe Rizzello, Angelo Sisto, Francesca Valerio, Stella Lisa Lonigro, Amalia Conte, Valeria Lorusso, Paola Lavermicocca
Published 2019-02-01

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> Fermentation

by Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio, Carlo Giuseppe Rizzello
Published 2020-10-01