Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta... by Marco Montemurro, Giuseppe Perri, Michela Verni, Erica Pontonio, Carlo Giuseppe Rizzello

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Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive... by Erica Pontonio, Giuseppe Perri, Maria Calasso, Giuseppe Celano, Michela Verni, Carlo Giuseppe Rizzello

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Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality by Michela Verni, Giacomo Squeo, Giuseppe Perri, Chiara Demarinis, Carlo Giuseppe Rizzello, Francesco Caponio, Luigi Faino, Erica Pontonio

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Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour by Mario Caponio, Michela Verni, Ali Zein Alabiden Tlais, Edoardo Longo, Erica Pontonio, Raffaella Di Cagno, Carlo Giuseppe Rizzello

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Short-term effect of native and bioprocessed food residues on the suppression of root-knot Meloidogyne incognita in tomato plants by Claudio Cacace, Trifone D’Addabbo, Michela Verni, Carlo Giuseppe Rizzello, Matteo Spagnuolo, Gennaro Brunetti, Pasqua Veronico, Francesco De Mastro, Andreina Traversa, Claudio Cocozza

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Phytochemical Analysis and Biological Activities of <i>Wollemia nobilis</i> W.G.Jones, K.D.Hill & J.M.Allen Leaves Collected in the Botanical Garden of Rome by Claudio Frezza, Daniela De Vita, Ottavia Giampaoli, Marzia Beccaccioli, Michela Verni, Federica Violetta Conti, Laura Fonti, Marco Franceschin, Fabio Sciubba, Claudio Scintu, Letizia Corsetti, Antonella Di Sotto, Carlo Giuseppe Rizzello, Massimo Reverberi, Fabio Attorre

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