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Items: 25

1.

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

Schettino R, Pontonio E, Rizzello CG.

Foods. 2019 Nov 22;8(12). pii: E604. doi: 10.3390/foods8120604.

2.

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.

De Pasquale I, Pontonio E, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2019 Nov 5;316:108426. doi: 10.1016/j.ijfoodmicro.2019.108426. [Epub ahead of print]

PMID:
31722270
3.

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.

Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2020 Jan 16;313:108384. doi: 10.1016/j.ijfoodmicro.2019.108384. Epub 2019 Oct 22.

PMID:
31670259
4.

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity.

Pontonio E, Montemurro M, Pinto D, Marzani B, Trani A, Ferrara G, Mazzeo A, Gobbetti M, Rizzello CG.

Front Microbiol. 2019 Jul 3;10:1550. doi: 10.3389/fmicb.2019.01550. eCollection 2019.

5.

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

Pontonio E, Dingeo C, Gobbetti M, Rizzello CG.

Front Microbiol. 2019 Mar 19;10:561. doi: 10.3389/fmicb.2019.00561. eCollection 2019.

6.

Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products.

Di Biase M, Bavaro AR, Lonigro SL, Pontonio E, Conte A, Padalino L, Minisci A, Lavermicocca P, Valerio F.

Int J Food Sci Nutr. 2019 Sep;70(6):701-713. doi: 10.1080/09637486.2019.1567699. Epub 2019 Feb 27.

PMID:
30810427
7.

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.

Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Gobbetti M, Rizzello CG, Pontonio E.

Int J Food Microbiol. 2019 Aug 2;302:59-68. doi: 10.1016/j.ijfoodmicro.2018.08.004. Epub 2018 Aug 6.

8.

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.

Montemurro M, Pontonio E, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2019 Aug 2;302:47-58. doi: 10.1016/j.ijfoodmicro.2018.08.005. Epub 2018 Aug 8.

PMID:
30115372
9.

How to improve the gluten-free diet: The state of the art from a food science perspective.

Gobbetti M, Pontonio E, Filannino P, Rizzello CG, De Angelis M, Di Cagno R.

Food Res Int. 2018 Aug;110:22-32. doi: 10.1016/j.foodres.2017.04.010. Epub 2017 Apr 13. Review.

PMID:
30029702
10.

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

Pontonio E, Di Cagno R, Tarraf W, Filannino P, De Mastro G, Gobbetti M.

Front Microbiol. 2018 Jun 26;9:1372. doi: 10.3389/fmicb.2018.01372. eCollection 2018.

11.

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 L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2018 Aug 20;279:14-25. doi: 10.1016/j.ijfoodmicro.2018.04.036. Epub 2018 Apr 24.

PMID:
29715603
12.

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

Nionelli L, Pontonio E, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2018 Feb 2;266:173-182. doi: 10.1016/j.ijfoodmicro.2017.12.002. Epub 2017 Dec 5.

PMID:
29223035
13.

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

Pontonio E, Di Cagno R, Mahony J, Lanera A, De Angelis M, van Sinderen D, Gobbetti M.

Sci Rep. 2017 Apr 3;7(1):624. doi: 10.1038/s41598-017-00549-2.

14.

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.

Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M.

Int J Food Microbiol. 2017 May 2;248:10-21. doi: 10.1016/j.ijfoodmicro.2017.02.009. Epub 2017 Feb 20.

PMID:
28242419
15.

Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

Valerio F, Conte A, Di Biase M, Lattanzio VMT, Lonigro SL, Padalino L, Pontonio E, Lavermicocca P.

Food Chem. 2017 Apr 15;221:582-589. doi: 10.1016/j.foodchem.2016.11.135. Epub 2016 Nov 25.

PMID:
27979245
16.

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors.

Filannino P, Di Cagno R, Addante R, Pontonio E, Gobbetti M.

Appl Environ Microbiol. 2016 Dec 1;82(23):6899-6911. doi: 10.1128/AEM.02194-16. Epub 2016 Sep 16.

17.

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.

Pontonio E, Rizzello CG, Di Cagno R, Dousset X, Clément H, Filannino P, Onno B, Gobbetti M.

Int J Food Microbiol. 2016 Dec 19;239:44-53. doi: 10.1016/j.ijfoodmicro.2016.07.013. Epub 2016 Jul 12. Review.

PMID:
27460169
18.

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.

Gobbetti M, Minervini F, Pontonio E, Di Cagno R, De Angelis M.

Int J Food Microbiol. 2016 Dec 19;239:3-18. doi: 10.1016/j.ijfoodmicro.2016.05.022. Epub 2016 May 25. Review.

PMID:
27240934
19.

Cloning, expression and characterization of a β-D-xylosidase from Lactobacillus rossiae DSM 15814(T).

Pontonio E, Mahony J, Di Cagno R, O'Connell Motherway M, Lugli GA, O'Callaghan A, De Angelis M, Ventura M, Gobbetti M, van Sinderen D.

Microb Cell Fact. 2016 May 3;15:72. doi: 10.1186/s12934-016-0473-z.

20.

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.

Rizzello CG, Cavoski I, Turk J, Ercolini D, Nionelli L, Pontonio E, De Angelis M, De Filippis F, Gobbetti M, Di Cagno R.

Appl Environ Microbiol. 2015 May 1;81(9):3192-204. doi: 10.1128/AEM.04161-14. Epub 2015 Feb 27.

21.

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 E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG.

Food Microbiol. 2015 May;47:99-110. doi: 10.1016/j.fm.2014.10.011. Epub 2014 Dec 9.

PMID:
25583343
22.

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.

Nionelli L, Curri N, Curiel JA, Di Cagno R, Pontonio E, Cavoski I, Gobbetti M, Rizzello CG.

Food Microbiol. 2014 Dec;44:96-107. doi: 10.1016/j.fm.2014.05.011. Epub 2014 Jun 2.

PMID:
25084651
23.

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.

Di Cagno R, Pontonio E, Buchin S, De Angelis M, Lattanzi A, Valerio F, Gobbetti M, Calasso M.

Appl Environ Microbiol. 2014 May;80(10):3161-72. doi: 10.1128/AEM.00309-14. Epub 2014 Mar 14.

24.

Microbial ecology dynamics during rye and wheat sourdough preparation.

Ercolini D, Pontonio E, De Filippis F, Minervini F, La Storia A, Gobbetti M, Di Cagno R.

Appl Environ Microbiol. 2013 Dec;79(24):7827-36. doi: 10.1128/AEM.02955-13. Epub 2013 Oct 4.

25.

Applications of microbial fermentations for production of gluten-free products and perspectives.

Zannini E, Pontonio E, Waters DM, Arendt EK.

Appl Microbiol Biotechnol. 2012 Jan;93(2):473-85. doi: 10.1007/s00253-011-3707-3. Epub 2011 Nov 18. Review.

PMID:
22094979

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