1. Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery. (December 2016) Authors: Rizzello, Carlo G.; Tagliazucchi, Davide; Babini, Elena; Sefora Rutella, Giuseppina; Taneyo Saa, Danielle L.; Gianotti, Andrea Journal: Journal of functional foods Issue: Volume 27(2016) Page Start: 549 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Improvement of the protein quality of wheat bread through faba bean sourdough addition. (1st September 2017) Authors: Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 82(2017) Page Start: 296 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Issue 2 (27th January 2017) Authors: Rizzello, Carlo G.; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco Journal: Food & function Issue: Volume 8:Issue 2(2017) Page Start: 860 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes. (December 2018) Authors: Coda, Rossana; Xu, Yan; Moreno, David Sàez; Mojzita, Dominik; Nionelli, Luana; Rizzello, Carlo G.; Katina, Kati Journal: Food microbiology Issue: Volume 76(2018) Page Start: 164 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation. (September 2020) Authors: Montemurro, Marco; Celano, Giuseppe; De Angelis, Maria; Gobbetti, Marco; Rizzello, Carlo G.; Pontonio, Erica Journal: Food microbiology Issue: Volume 90(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗