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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Comprehensive functional profiling of yeasts: gastrointestinal resistance, metabolic capacities, and psychobiotic potential by Amir Shazad, Ali Zein Alabiden Tlais, Claudia Cappello, Sara Casagrande Bacchiocchi, Pasquale Filannino, Marco Gobbetti, Raffaella Di Cagno

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Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours by Anastasia Palatzidi, Olga Nikoloudaki, Maria Garcia Torreiro, Carolina Matteucci, Giovanna Ferrentino, Matteo Mario Scampicchio, Raffaella Di Cagno, Marco Gobbetti

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Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages by Amir Shazad, Ali Zein Alabiden Tlais, Davide Gottardi, Pasquale Filannino, Francesca Patrignani, Rosalba Lanciotti, Marco Gobbetti, Raffaella Di Cagno

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Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts by Alessandro Stringari, Ali Zein Alabiden Tlais, Stefano Tonini, Daniela Pinto, Giorgia Mondadori, Pasquale Filannino, Raffaella Di Cagno, Marco Gobbetti

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Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrity by Ali Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, Pasquale Filannino, Olimpia Vincentini, Francesca De Battistis, Raffaella Di Cagno, Marco Gobbetti

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Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta by Alessandro Stringari, Ali Zein Alabiden Tlais, Andrea Polo, Hana Ameur, Tiziana De Micheli, Nicoletta Aquaro, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno

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New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota by Federica Mastrolonardo, Alice Costantini, Andrea Polo, Michela Verni, Wilson José Fernandes Lemos Junior, Ali Zein Alabiden Tlais, Olga Nikoloudaki, Lena Birgitta Marie Granehäll, Marco Gobbetti, Erica Pontonio, Raffaella Di Cagno

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A Novel Plant‐Based Food to Enlarge the Access of Healthy Bioactive Compounds Typical of the Mediterranean Diet to Non‐Adherent People by Andrea Polo, Francesco Maria Calabrese, Ali Zein Alabiden Tlais, Ilario Ferrocino, Francesca De Filippis, Giuseppe Celano, Olimpia Vincentini, Vincenzo Valentino, Cristian Del Bo', Simona Bo, Raffaella Di Cagno, Luca Simone Cocolin, Danilo Ercolini, Maria De Angelis, Marco Gobbetti

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