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1

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda, Raffaella Di Cagno, Marco Gobbetti

Journal:

European Food Research and Technology

Year:

2010

Language:

english

File:

PDF, 253 KB

english, 2010

2

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda, Maria De Angelis, Marco Gobbetti

Journal:

Year:

2010

Language:

english

File:

PDF, 448 KB

english, 2010

3

Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification

Nionelli, Luana, Montemurro, Marco, Pontonio, Erica, Verni, Michela, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 1.36 MB

english, 2018

4

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: Chemical characterization and their use for sourdough fermentation

Rossana Coda, Raffaella Di Cagno, Mojisola O. Edema, Luana Nionelli, Marco Gobbetti

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 521 KB

english, 2010

5

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Rizzello, Carlo Giuseppe, Curiel, José Antonio, Nionelli, Luana, Vincentini, Olimpia, Di Cagno, Raffaella, Silano, Marco, Gobbetti, Marco, Coda, Rossana

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 1.29 MB

english, 2014

6

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

Nionelli, Luana, Rizzello, Carlo

Journal:

Year:

2016

Language:

english

File:

PDF, 923 KB

english, 2016

7

Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation

Nionelli, Luana, Pontonio, Erica, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 810 KB

english, 2018

8

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

Rizzello, Carlo Giuseppe, Mueller, Thomas, Coda, Rossana, Reipsch, Franziska, Nionelli, Luana, Curiel, José Antonio, Gobbetti, Marco

Journal:

Microbial Cell Factories

Year:

2013

Language:

english

File:

PDF, 271 KB

english, 2013

9

Utilization of African Grains for Sourdough Bread Making

Rossana Coda, Raffaella Di Cagno, Carlo G. Rizzello, Luana Nionelli, Mojisola O. Edema, Marco Gobbetti

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 260 KB

english, 2011

10

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Luana, Nionelli, Rossana, Coda, Curiel, José Antonio, Kaisa, Poutanen, Marco, Gobbetti, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2014

Language:

english

File:

PDF, 492 KB

english, 2014

11

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Rizzello, Carlo G., Nionelli, Luana, Coda, Rossana, Gobbetti, Marco

Journal:

Nutrition and Cancer

Year:

2012

Language:

english

File:

PDF, 341 KB

english, 2012

12

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

Pontonio, Erica, Nionelli, Luana, Curiel, José Antonio, Sadeghi, Alireza, Di Cagno, Raffaella, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

Food Microbiology

Year:

2015

Language:

english

File:

PDF, 4.67 MB

english, 2015

13

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Verni, Michela, Minisci, Andrea, Convertino, Sonia, Nionelli, Luana, Rizzello, Carlo G.

Journal:

Frontiers in Microbiology

Year:

2020

Language:

english

File:

PDF, 3.85 MB

english, 2020

14

Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

Coda, Rossana, Xu, Yan, Moreno, David Sàez, Mojzita, Dominik, Nionelli, Luana, Rizzello, Carlo G., Katina, Kati

Journal:

Food Microbiology

Year:

2018

Language:

english

File:

PDF, 2.25 MB

english, 2018

15

Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

Mamhoud, Asma, Nionelli, Luana, Bouzaine, Taroub, Hamdi, Moktar, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2016

Language:

english

File:

PDF, 1.84 MB

english, 2016

16

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Rizzello, Carlo Giuseppe, Cavoski, Ivana, Turk, Jelena, Ercolini, Danilo, Nionelli, Luana, Pontonio, Erica, De Angelis, Maria, De Filippis, Francesca, Gobbetti, Marco, Di Cagno, Raffaella, Griffiths,

Journal:

Applied and Environmental Microbiology

Year:

2015

Language:

english

File:

PDF, 905 KB

english, 2015

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