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Items: 1 to 50 of 96

1.

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

Verni M, Minisci A, Convertino S, Nionelli L, Rizzello CG.

Front Microbiol. 2020 Feb 28;11:293. doi: 10.3389/fmicb.2020.00293. eCollection 2020.

2.

Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses.

Rizzello CG, Portincasa P, Montemurro M, Di Palo DM, Lorusso MP, De Angelis M, Bonfrate L, Genot B, Gobbetti M.

Nutrients. 2019 Dec 4;11(12). pii: E2954. doi: 10.3390/nu11122954.

3.

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.

4.

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. 2020 Mar 2;316:108426. doi: 10.1016/j.ijfoodmicro.2019.108426. Epub 2019 Nov 5.

PMID:
31722270
5.

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
6.

Correction to Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran.

Arte E, Rizzello CG, Verni M, Nordlund E, Katina K, Coda R.

J Agric Food Chem. 2019 Nov 6;67(44):12333-12334. doi: 10.1021/acs.jafc.9b06276. Epub 2019 Oct 22. No abstract available.

PMID:
31638800
7.

Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes.

Verni M, De Mastro G, De Cillis F, Gobbetti M, Rizzello CG.

Food Res Int. 2019 Nov;125:108571. doi: 10.1016/j.foodres.2019.108571. Epub 2019 Jul 19.

PMID:
31554105
8.
9.

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes.

Verni M, Verardo V, Rizzello CG.

Foods. 2019 Aug 24;8(9). pii: E362. doi: 10.3390/foods8090362. Review.

10.

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.

11.

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.

Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG.

Crit Rev Food Sci Nutr. 2019 Jul 1:1-16. doi: 10.1080/10408398.2019.1631753. [Epub ahead of print]

PMID:
31257912
12.

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights.

Verni M, Rizzello CG, Coda R.

Front Nutr. 2019 Apr 12;6:42. doi: 10.3389/fnut.2019.00042. eCollection 2019. Review.

13.

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.

Montemurro M, Coda R, Rizzello CG.

Foods. 2019 Apr 18;8(4). pii: E129. doi: 10.3390/foods8040129. Review.

14.

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.

15.

Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread.

De Bellis P, Rizzello CG, Sisto A, Valerio F, Lonigro SL, Conte A, Lorusso V, Lavermicocca P.

Foods. 2019 Feb 13;8(2). pii: E70. doi: 10.3390/foods8020070.

16.

Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs.

De Angelis M, Minervini F, Siragusa S, Rizzello CG, Gobbetti M.

Int J Food Microbiol. 2019 Aug 2;302:35-46. doi: 10.1016/j.ijfoodmicro.2018.08.009. Epub 2018 Aug 10.

PMID:
30177230
17.

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing.

Rizzello CG, Coda R, Wang Y, Verni M, Kajala I, Katina K, Laitila A.

Int J Food Microbiol. 2019 Aug 2;302:24-34. doi: 10.1016/j.ijfoodmicro.2018.08.014. Epub 2018 Aug 24.

PMID:
30172442
18.

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

Coda R, Xu Y, Moreno DS, Mojzita D, Nionelli L, Rizzello CG, Katina K.

Food Microbiol. 2018 Dec;76:164-172. doi: 10.1016/j.fm.2018.05.003. Epub 2018 May 15.

19.

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.

20.

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
21.

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
22.

Novel insights on the functional/nutritional features of the sourdough fermentation.

Gobbetti M, De Angelis M, Di Cagno R, Calasso M, Archetti G, Rizzello CG.

Int J Food Microbiol. 2019 Aug 2;302:103-113. doi: 10.1016/j.ijfoodmicro.2018.05.018. Epub 2018 May 18. Review.

PMID:
29801967
23.

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
24.

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages.

Lorusso A, Coda R, Montemurro M, Rizzello CG.

Foods. 2018 Apr 1;7(4). pii: E51. doi: 10.3390/foods7040051.

25.

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria.

Verni M, Wang C, Montemurro M, De Angelis M, Katina K, Rizzello CG, Coda R.

Front Microbiol. 2017 Dec 12;8:2461. doi: 10.3389/fmicb.2017.02461. eCollection 2017.

26.

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
27.

Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion.

Francavilla R, De Angelis M, Rizzello CG, Cavallo N, Dal Bello F, Gobbetti M.

Appl Environ Microbiol. 2017 Jun 30;83(14). pii: e00376-17. doi: 10.1128/AEM.00376-17. Print 2017 Jul 15.

28.

Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity.

Campanella D, Rizzello CG, Fasciano C, Gambacorta G, Pinto D, Marzani B, Scarano N, De Angelis M, Gobbetti M.

Food Microbiol. 2017 Aug;65:25-35. doi: 10.1016/j.fm.2017.01.019. Epub 2017 Feb 1.

PMID:
28400010
29.

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
30.

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

Nionelli L, Rizzello CG.

Foods. 2016 Sep 20;5(3). pii: E65. doi: 10.3390/foods5030065. Review.

31.

Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread.

Rizzello CG, Verni M, Bordignon S, Gramaglia V, Gobbetti M.

Food Microbiol. 2017 Jun;64:72-82. doi: 10.1016/j.fm.2016.12.003. Epub 2016 Dec 26.

PMID:
28213038
32.

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.

Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M.

Food Funct. 2017 Feb 22;8(2):860-871. doi: 10.1039/c6fo01808d.

PMID:
28128388
33.

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria.

Rizzello CG, Lorusso A, Russo V, Pinto D, Marzani B, Gobbetti M.

Int J Food Microbiol. 2017 Jan 16;241:252-261. doi: 10.1016/j.ijfoodmicro.2016.10.035. Epub 2016 Oct 29.

PMID:
27810447
34.

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour.

Rizzello CG, Losito I, Facchini L, Katina K, Palmisano F, Gobbetti M, Coda R.

Sci Rep. 2016 Aug 31;6:32452. doi: 10.1038/srep32452.

35.

Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.

Rizzello CG, Montemurro M, Gobbetti M.

J Food Sci. 2016 Sep;81(9):H2263-72. doi: 10.1111/1750-3841.13410. Epub 2016 Aug 9.

PMID:
27505458
36.

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
37.

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

Mamhoud A, Nionelli L, Bouzaine T, Hamdi M, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2016 May 16;225:9-19. doi: 10.1016/j.ijfoodmicro.2016.03.004. Epub 2016 Mar 5.

PMID:
26974248
38.

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.

Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.

Food Microbiol. 2016 Jun;56:1-13. doi: 10.1016/j.fm.2015.11.018. Epub 2015 Nov 30.

PMID:
26919812
39.

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.

Rizzello CG, Hernández-Ledesma B, Fernández-Tomé S, Curiel JA, Pinto D, Marzani B, Coda R, Gobbetti M.

Microb Cell Fact. 2015 Oct 22;14:168. doi: 10.1186/s12934-015-0358-6.

40.

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran.

Arte E, Rizzello CG, Verni M, Nordlund E, Katina K, Coda R.

J Agric Food Chem. 2015 Oct 7;63(39):8685-93. doi: 10.1021/acs.jafc.5b03495. Epub 2015 Sep 24. Erratum in: J Agric Food Chem. 2019 Nov 6;67(44):12333-12334.

PMID:
26365885
41.

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.

De Angelis M, Campanella D, Cosmai L, Summo C, Rizzello CG, Caponio F.

Food Microbiol. 2015 Dec;52:18-30. doi: 10.1016/j.fm.2015.06.002. Epub 2015 Jun 9.

PMID:
26338113
42.

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries.

Curiel JA, Pinto D, Marzani B, Filannino P, Farris GA, Gobbetti M, Rizzello CG.

Microb Cell Fact. 2015 May 7;14:67. doi: 10.1186/s12934-015-0250-4.

43.

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.

Rizzello CG, Lavecchia A, Gramaglia V, Gobbetti M.

Appl Environ Microbiol. 2015 Jun 15;81(12):4195-206. doi: 10.1128/AEM.04088-14. Epub 2015 Apr 10.

44.

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.

45.

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
46.

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation.

Curiel JA, Coda R, Centomani I, Summo C, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2015 Mar 2;196:51-61. doi: 10.1016/j.ijfoodmicro.2014.11.032. Epub 2014 Dec 4.

PMID:
25522057
47.

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.

Coda R, Melama L, Rizzello CG, Curiel JA, Sibakov J, Holopainen U, Pulkkinen M, Sozer N.

Int J Food Microbiol. 2015 Jan 16;193:34-42. doi: 10.1016/j.ijfoodmicro.2014.10.012. Epub 2014 Oct 12.

PMID:
25462921
48.

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
49.

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

Luana N, Rossana C, Curiel JA, Kaisa P, Marco G, Rizzello CG.

Int J Food Microbiol. 2014 Aug 18;185:17-26. doi: 10.1016/j.ijfoodmicro.2014.05.004. Epub 2014 May 14.

PMID:
24929680
50.

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 CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.

Int J Food Microbiol. 2014 Jun 16;180:78-87. doi: 10.1016/j.ijfoodmicro.2014.04.005. Epub 2014 Apr 13.

PMID:
24794619

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