Editorial: The Sustainability Challenge: New Perspectives on the Use of Microbial Approaches and Their Impact on Food and Feed

by Rossana Coda, Andrea Gianotti, Ana Gomes, Carlo G. Rizzello
Published 2020-08-01

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

by Michela Verni, Andrea Minisci, Sonia Convertino, Luana Nionelli, Carlo G. Rizzello
Published 2020-02-01

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean...

by Nesli Sozer, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, Kaisa Poutanen
Published 2019-09-01

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

by Michela Verni, Changyin Wang, Marco Montemurro, Maria De Angelis, Kati Katina, Carlo G. Rizzello, Rossana Coda
Published 2017-12-01

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

by Carlo G. Rizzello, Davide Tagliazucchi, Elena Babini, Giuseppina Sefora Rutella, Danielle L. Taneyo Saa, Andrea Gianotti
Published 2016-12-01

New Insights into the Oenological Significance of <i>Candida zemplinina</i>: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines

by Pasquale Russo, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo G. Rizzello, Francesco Grieco
Published 2020-04-01