1. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten‐Free Products. Issue 9 (9th August 2016) Authors: Rizzello, Carlo Giuseppe; Montemurro, Marco; Gobbetti, Marco Journal: Journal of food science Issue: Volume 81:Issue 9(2016) Page Start: H2263 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient. (15th June 2022) Authors: Perri, Giuseppe; Greco Miani, Marcello; Amendolagine, Gianfranco; Pontonio, Erica; Rizzello, Carlo Giuseppe Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 163(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like. (1st May 2022) Authors: Pontonio, Erica; Montemurro, Marco; Dingeo, Cinzia; Rotolo, Michele; Centrone, Domenico; Carofiglio, Vito Emanuele; Rizzello, Carlo Giuseppe Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Emerging technology to develop novel red winemaking practices: An overview. (December 2016) Authors: Clodoveo, Maria Lisa; Dipalmo, Tiziana; Rizzello, Carlo Giuseppe; Corbo, Filomena; Crupi, Pasquale Journal: Innovative food science & emerging technologies Issue: Volume 38:Part A(2016) Page Start: 41 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity. (August 2017) Authors: Campanella, Daniela; Rizzello, Carlo Giuseppe; Fasciano, Cristina; Gambacorta, Giuseppe; Pinto, Daniela; Marzani, Barbara; Scarano, Nicola; De Angelis, Maria; Gobbetti, Marco Journal: Food microbiology Issue: Volume 65(2017:Aug.) Page Start: 25 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. How to improve the gluten-free diet: The state of the art from a food science perspective. (August 2018) Authors: Gobbetti, Marco; Pontonio, Erica; Filannino, Pasquale; Rizzello, Carlo Giuseppe; De Angelis, Maria; Di Cagno, Raffaella Journal: Food research international Issue: Volume 110(2018) Page Start: 22 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain. Issue 3 (16th June 2021) Authors: Acin‐Albiac, Marta; Filannino, Pasquale; Coda, Rossana; Rizzello, Carlo Giuseppe; Gobbetti, Marco; Di Cagno, Raffaella Journal: Microbial biotechnology Issue: Volume 15:Issue 3(2022) Page Start: 915 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread. (June 2017) Authors: Rizzello, Carlo Giuseppe; Verni, Michela; Bordignon, Stefano; Gramaglia, Valerio; Gobbetti, Marco Journal: Food microbiology Issue: Volume 64(2017:Jun.) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. (May 2015) Authors: Pontonio, Erica; Nionelli, Luana; Curiel, José Antonio; Sadeghi, Alireza; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe Journal: Food microbiology Issue: Volume 47(2015:May) Page Start: 99 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes. (November 2019) Authors: Verni, Michela; De Mastro, Giuseppe; De Cillis, Francesca; Gobbetti, Marco; Rizzello, Carlo Giuseppe Journal: Food research international Issue: Volume 125(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗