| Up-cycling grape pomace through sourdough fermentation: Characterization of phenolic compounds, antioxidant activity, and anti-inflammatory potential A Torreggiani, C Demarinis, D Pinto, A Papale, G Difonzo, F Caponio, ... Antioxidants 12 (8), 1521, 2023 | 9 | 2023 |
| Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profiling M Verni, A Torreggiani, A Patriarca, E Brasili, F Sciubba, CG Rizzello International Journal of Food Microbiology, 110805, 2024 | 1 | 2024 |
| Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods A Torreggiani, M Beccaccioli, M Verni, V Cecchetti, A Minisci, M Reverberi, ... LWT 189, 115467, 2023 | 1 | 2023 |
| Use of selected lactic acid bacteria and carob flour for the production of a high-fibre and “clean label” plant-based yogurt-like product C Demarinis, M Montemurro, A Torreggiani, E Pontonio, M Verni, ... Microorganisms 11 (6), 1607, 2023 | 1 | 2023 |
| Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production M Montemurro, M Verni, F Fanelli, Y Wang, HN Maina, A Torreggiani, ... Food Research International, 115537, 2024 | | 2024 |
Carlo Giuseppe RizzelloSapienza University of Rome在 uniroma1.it 的电子邮件经过验证
