Search Results - Erica Pontonio

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  1. 1

    Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges by Erica Pontonio, Carlo Giuseppe Rizzello

    Published in Foods (2021-01-01)
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  2. 2

    Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand by Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello

    Published in Foods (2021-02-01)
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  3. 3

    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 in Foods (2021-02-01)
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  4. 4

    Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria by Rosa Schettino, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello

    Published in Microorganisms (2020-08-01)
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  5. 5

    Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization by Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio

    Published in Foods (2023-01-01)
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  6. 6

    Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives by Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio

    Published in Foods (2023-02-01)
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  7. 7

    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

    Published in Applied Food Research (2025-06-01)
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  8. 8

    Teff Type-I Sourdough to Produce Gluten-Free Muffin by Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello, Erica Pontonio

    Published in Microorganisms (2020-07-01)
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  9. 9

    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

    Published in Applied Food Research (2025-06-01)
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  10. 10

    Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese by Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, Carlo Giuseppe Rizzello

    Published in Foods (2021-10-01)
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  11. 11

    Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product by Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello

    Published in Microorganisms (2023-06-01)
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  12. 12

    Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.) by Erica Pontonio, Michela Verni, Cinzia Dingeo, Elixabet Diaz-de-Cerio, Daniela Pinto, Carlo Giuseppe Rizzello

    Published in Antioxidants (2020-12-01)
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  13. 13

    Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties by Mirco Vacca, Daniela Pinto, Alessandro Annunziato, Arianna Ressa, Maria Calasso, Erica Pontonio, Giuseppe Celano, Maria De Angelis

    Published in Antioxidants (2023-04-01)
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  14. 14

    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

    Published in Future Foods (2025-06-01)
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  15. 15

    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

    Published in Future Foods (2024-12-01)
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  16. 16

    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

    Published in Current Research in Food Science (2025-01-01)
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  17. 17

    Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential by Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello

    Published in Antioxidants (2023-07-01)
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  18. 18

    Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> Fermentation by Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio, Carlo Giuseppe Rizzello

    Published in Foods (2020-10-01)
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  19. 19

    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

    Published in Current Research in Food Science (2025-01-01)
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  20. 20

    Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using <i>Azohydromonas lata</i> DSM 1123 by Angela Longo, Luca Sconosciuto, Michela Verni, Vito Emanuele Carofiglio, Domenico Centrone, Marianna Villano, Gaia Salvatori, Erica Pontonio, Marco Montemurro, Carlo Giuseppe Rizzello

    Published in Microorganisms (2025-08-01)
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