Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
Coda, Rossana, Rizzello, Carlo Giuseppe, Gobbetti, Marco
Published in International journal of food microbiology (28.02.2010)
Published in International journal of food microbiology (28.02.2010)
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Journal Article
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Montemurro, Marco, Pontonio, Erica, Coda, Rossana, Rizzello, Carlo Giuseppe
Published in Foods (03.02.2021)
Published in Foods (03.02.2021)
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Journal Article
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
Rizzello, Carlo Giuseppe, Calasso, Maria, Campanella, Daniela, De Angelis, Maria, Gobbetti, Marco
Published in International journal of food microbiology (16.06.2014)
Published in International journal of food microbiology (16.06.2014)
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Journal Article
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
Coda, Rossana, Melama, Leena, Rizzello, Carlo Giuseppe, Curiel, José Antonio, Sibakov, Juhani, Holopainen, Ulla, Pulkkinen, Marjo, Sozer, Nesli
Published in International journal of food microbiology (16.01.2015)
Published in International journal of food microbiology (16.01.2015)
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Journal Article
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation
Curiel, José Antonio, Coda, Rossana, Centomani, Isabella, Summo, Carmine, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Published in International journal of food microbiology (02.03.2015)
Published in International journal of food microbiology (02.03.2015)
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Journal Article
Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
Coda, Rossana, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Published in Food microbiology (01.02.2014)
Published in Food microbiology (01.02.2014)
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Journal Article
Conference Proceeding
Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
Verni, Michela, Pontonio, Erica, Krona, Annika, Jacob, Sera, Pinto, Daniela, Rinaldi, Fabio, Verardo, Vito, Díaz-de-Cerio, Elixabet, Coda, Rossana, Rizzello, Carlo Giuseppe
Published in Frontiers in microbiology (31.07.2020)
Published in Frontiers in microbiology (31.07.2020)
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Journal Article
How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread
Costantini, Alice, Da Ros, Alessio, Nikoloudaki, Olga, Montemurro, Marco, Di Cagno, Raffaella, Genot, Bernard, Gobbetti, Marco, Giuseppe Rizzello, Carlo
Published in Food research international (01.09.2022)
Published in Food research international (01.09.2022)
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Journal Article
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages
Lorusso, Anna, Coda, Rossana, Montemurro, Marco, Rizzello, Carlo Giuseppe
Published in Foods (01.04.2018)
Published in Foods (01.04.2018)
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Journal Article
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)
Nejati, Fatemeh, Rizzello, Carlo Giuseppe, Di Cagno, Raffaella, Sheikh-Zeinoddin, Mahmoud, Diviccaro, Annamaria, Minervini, Fabio, Gobbetti, Marco
Published in Food science & technology (01.04.2013)
Published in Food science & technology (01.04.2013)
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Journal Article