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Marco Montemurro
Marco Montemurro
Researcher at the Institute of Science of Food Production - CNR
在 ispa.cnr.it 的电子邮件经过验证 - 首页
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Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of …
CG Rizzello, A Lorusso, M Montemurro, M Gobbetti
Food microbiology 56, 1-13, 2016
2352016
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features
A Lorusso, M Verni, M Montemurro, R Coda, M Gobbetti, CG Rizzello
Lwt 78, 215-221, 2017
1832017
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
M Montemurro, E Pontonio, M Gobbetti, CG Rizzello
International Journal of Food Microbiology 302, 47-58, 2019
1492019
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges
M Montemurro, E Pontonio, R Coda, CG Rizzello
Foods 10 (2), 316, 2021
1372021
Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages
A Lorusso, R Coda, M Montemurro, CG Rizzello
Foods 7 (4), 51, 2018
1272018
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: an in vivo challenge dissecting distinct gastrointestinal responses
CG Rizzello, P Portincasa, M Montemurro, DM Di Palo, MP Lorusso, ...
Nutrients 11 (12), 2954, 2019
892019
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta
CG Rizzello, M Verni, H Koivula, M Montemurro, L Seppa, M Kemell, ...
Food & function 8 (2), 860-871, 2017
712017
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
L Nionelli, M Montemurro, E Pontonio, M Verni, M Gobbetti, CG Rizzello
International journal of food microbiology 279, 14-25, 2018
672018
Recent advances in the use of sourdough biotechnology in pasta making
M Montemurro, R Coda, CG Rizzello
Foods 8 (4), 129, 2019
572019
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity
E Pontonio, M Montemurro, D Pinto, A Trani, A Mazzeo, M Gobbetti, ...
Frontiers in Microbiology 10, 460471, 2019
562019
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
S Raho, VE Carofiglio, M Montemurro, V Miceli, D Centrone, P Stufano, ...
Foods 9 (10), 1459, 2020
462020
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria
M Verni, C Wang, M Montemurro, M De Angelis, K Katina, CG Rizzello, ...
Frontiers in Microbiology 8, 2461, 2017
462017
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
M Montemurro, G Celano, M De Angelis, M Gobbetti, CG Rizzello, ...
Food microbiology 90, 103491, 2020
422020
Design of a “clean-label” gluten-free bread to meet consumers demand
M Montemurro, E Pontonio, CG Rizzello
Foods 10 (2), 462, 2021
392021
Characterization of the bread made with durum wheat semolina rendered gluten free by sourdough biotechnology in comparison with commercial gluten‐free products
CG Rizzello, M Montemurro, M Gobbetti
Journal of food science 81 (9), H2263-H2272, 2016
372016
Yogurt-like beverages made with cereals
R Coda, M Montemurro, CG Rizzello
Yogurt in health and disease prevention, 183-201, 2017
282017
Feeding with sustainably sourdough bread has the potential to promote the healthy microbiota metabolism at the colon level
A Da Ros, A Polo, CG Rizzello, M Acin-Albiac, M Montemurro, ...
Microbiology spectrum 9 (3), e00494-21, 2021
272021
Quinoa flour as an ingredient to enhance the nutritional and functional features of cereal-based foods
M Montemurro, E Pontonio, CG Rizzello
Flour and breads and their fortification in health and disease prevention …, 2019
222019
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese
E Pontonio, M Montemurro, GV De Gennaro, V Miceli, CG Rizzello
Foods 10 (11), 2573, 2021
182021
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like
E Pontonio, M Montemurro, C Dingeo, M Rotolo, D Centrone, ...
LWT 161, 113327, 2022
162022
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