Lista de obras - Carlo Giuseppe Rizzello - Dominio Público Uruguay

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread

artículo científico publicado en 2011

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

artículo científico publicado en 2011

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

scientific article published on 22 October 2019

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.

artículo científico publicado en 2007

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

scientific article published on 07 July 2020

Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease

artículo científico publicado en 2009

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

artículo científico publicado en 2014

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

artículo científico publicado en 2011

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

artículo científico publicado en 2014

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

artículo científico publicado en 2010

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

article

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation

artículo científico publicado en 2014

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

scientific article published on 30 August 2020

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.

artículo científico publicado en 2011

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease

artículo científico publicado en 2007

How the sourdough may affect the functional features of leavened baked goods.

artículo científico

Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation

artículo científico publicado en 2006

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.).

artículo científico publicado en 2020

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

artículo científico publicado en 2014

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of <i>Arthrospira platensis</i>

artículo científico publicado en 2021

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

artículo científico publicado en 2015

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

artículo científico publicado en 2013

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

artículo científico publicado en 2015

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

artículo científico publicado en 2009

Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage

artículo científico publicado en 2008

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

artículo científico publicado en 2014

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria ⬇️

artículo científico publicado el 12 de noviembre de 2010

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases

artículo científico publicado en 2009

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

artículo científico publicado en 2014

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.

artículo científico publicado en 2015

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

scientific article published on 26 April 2020

Novel probiotic candidates for humans isolated from raw fruits and vegetables.

artículo científico publicado en 2012

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

artículo científico publicado en 2019

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis

artículo científico publicado en 2015

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

artículo científico publicado en 2020

Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies

artículo científico publicado en 2020

Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits

artículo científico publicado en 2013

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

artículo científico publicado en 2010

Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.

artículo científico publicado en 2010

Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.

artículo científico publicado en 2011

Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

scientific article published on 04 December 2019

Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation

artículo científico publicado en 2013

Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model

artículo científico publicado en 2023

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.

artículo científico publicado en 2009

Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food

artículo científico publicado en 2005

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

artículo científico publicado en 2013

Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria

artículo científico publicado en 2008

Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

artículo científico publicado en 2009

Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.

artículo científico publicado en 2010

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

artículo científico publicado en 2011

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.

artículo científico publicado en 2009

Teff Type-I Sourdough to Produce Gluten-Free Muffin

artículo científico publicado en 2020

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

scientific article published on 01 July 2019

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

artículo científico publicado en 2023

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

artículo científico publicado en 2023

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

scientific article published on 22 November 2019

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

artículo científico publicado en 2009

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

artículo científico publicado en 2013

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

article

Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.

artículo científico publicado en 2009

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

artículo científico publicado en 2014

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).

artículo científico publicado en 2009

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

artículo científico publicado en 2007

Utilization of African grains for sourdough bread making.

artículo científico publicado en 2011

Lista de obras de Carlo Giuseppe Rizzello

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease

How the sourdough may affect the functional features of leavened baked goods.

Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.).

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of <i>Arthrospira platensis</i>

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria ⬇️

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.

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

Novel probiotic candidates for humans isolated from raw fruits and vegetables.

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies

Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.

Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.

Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation

Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.

Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria

Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.

Teff Type-I Sourdough to Produce Gluten-Free Muffin

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

Utilization of African grains for sourdough bread making.