Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis by Verni, Michela, Dingeo, Cinzia, Rizzello, Carlo Giuseppe, Pontonio, Erica

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Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation by Pontonio, Erica, Dingeo, Cinzia, Gobbetti, Marco, Rizzello, Carlo Giuseppe

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Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flour... by Pontonio, Erica, Raho, Susanna, Dingeo, Cinzia, Centrone, Domenico, Carofiglio, Vito Emanuele, Rizzello, Carlo Giuseppe

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Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications by Pontonio, Erica, Arora, Kashika, Dingeo, Cinzia, Carafa, Ilaria, Celano, Giuseppe, Scarpino, Valentina, Genot, Bernard, Gobbetti, Marco, Di Cagno, Raffaella

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Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp ( Cannabis sativa L.) by Pontonio, Erica, Verni, Michela, Dingeo, Cinzia, Diaz-de-Cerio, Elixabet, Pinto, Daniela, Rizzello, Carlo Giuseppe

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Teff Type-I Sourdough to Produce Gluten-Free Muffin by Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica

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Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase by Pontonio, Erica, Dingeo, Cinzia, Di Cagno, Raffaella, Blandino, Massimo, Gobbetti, Marco, Rizzello, Carlo Giuseppe

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Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like by Pontonio, Erica, Montemurro, Marco, Dingeo, Cinzia, Rotolo, Michele, Centrone, Domenico, Carofiglio, Vito Emanuele, Rizzello, Carlo Giuseppe

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