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

Get full text

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

Get full text

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

Get full text

Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread. by Giuseppe Perri, Graziana Difonzo, Yaqin Wang, Michela Verni, Giusy Rita Caponio, Rossana Coda, Massimo Blandino, Erica Pontonio

Get full text

Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry by Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, Federico Rametta, Gaia Gadaleta-Caldarola, Hana Ameur, Olga Nikoloudaki, Maria De Angelis, Francesco Caponio, Erica Pontonio

Get full text