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

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

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

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, 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

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.

by Erica Pontonio, Raffaella Di Cagno, Waed Tarraf, Pasquale Filannino, Giuseppe De Mastro, Marco Gobbetti
Published 2018-06-01

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

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

by Erica Pontonio, Raffaella Di Cagno, Jennifer Mahony, Alessia Lanera, Maria De Angelis, Douwe van Sinderen, Marco Gobbetti
Published 2017-04-01

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

by Erica Pontonio, Kashika Arora, Cinzia Dingeo, Ilaria Carafa, Giuseppe Celano, Valentina Scarpino, Bernard Genot, Marco Gobbetti, Raffaella Di Cagno
Published 2021-07-01

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

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

by Michela Verni, Erica Pontonio, Annika Krona, Sera Jacob, Daniela Pinto, Fabio Rinaldi, Vito Verardo, Vito Verardo, Elixabet Díaz-de-Cerio, Rossana Coda, Rossana Coda, Carlo Giuseppe Rizzello
Published 2020-07-01