Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

by Michela Verni, Carlo Giuseppe Rizzello, Rossana Coda
Published 2019-04-01

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

by Marco Montemurro, Rossana Coda, Carlo Giuseppe Rizzello
Published 2019-04-01

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

by Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello
Published 2021-02-01

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

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

by Anna Lorusso, Rossana Coda, Marco Montemurro, Carlo Giuseppe Rizzello
Published 2018-04-01

Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

by Prabin Koirala, Ndegwa Henry Maina, Hanna Nihtilä, Kati Katina, Rossana Coda
Published 2021-01-01

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

by Chong Xie, Rossana Coda, Bhawani Chamlagain, Pekka Varmanen, Vieno Piironen, Kati Katina
Published 2019-07-01

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

by Michela Verni, Erica Pontonio, Annika Krona, Sera Jacob, Daniela Pinto, Fabio Rinaldi, Vito Verardo, Vito Verardo, Elixabet Díaz-de-Cerio, Rossana Coda, Rossana Coda, Carlo Giuseppe Rizzello
Published 2020-07-01

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

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

by Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis, Maria Calasso
Published 2021-06-01

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

by Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Published 2021-05-01