Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043
Sarvan, Irmela, Valerio, Francesca, Lonigro, S. Lisa, de Candia, Silvia, Verkerk, Ruud, Dekker, Matthijs, Lavermicocca, Paola
Published in Food research international (01.11.2013)
Published in Food research international (01.11.2013)
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Journal Article
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product
Valerio, Francesca, Conte, Amalia, Di Biase, Mariaelena, Lattanzio, Veronica M.T., Lonigro, S. Lisa, Padalino, Lucia, Pontonio, Erica, Lavermicocca, Paola
Published in Food chemistry (15.04.2017)
Published in Food chemistry (15.04.2017)
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Journal Article
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products
Di Biase, Mariaelena, Bavaro, Anna Rita, Lonigro, S. Lisa, Pontonio, Erica, Conte, Amalia, Padalino, Lucia, Minisci, Andrea, Lavermicocca, Paola, Valerio, Francesca
Published in International journal of food sciences and nutrition (18.08.2019)
Published in International journal of food sciences and nutrition (18.08.2019)
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Journal Article