MONTEMURRO, MARCO
MONTEMURRO, MARCO
Istituto di Scienze delle Produzioni Alimentari - ISPA
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread
2023 Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Rizzello, Carlo Giuseppe; Reverberi, Massimo; Pontonio, Erica
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
2023 Montemurro, Marco; Verni, Michela; Rizzello Carlo, Giuseppe; Pontonio, Erica
Exploitation of sprouted barley grains and flour through sourdough fermentation
2023 Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo G.
The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential
2023 Vincenzina Fusco; Daniele Chieffi; Francesca Fanelli; Marco Montemurro; Carlo Giuseppe Rizzello; Charles M. A. P. Franz
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product
2023 Demarinis, Chiara; Montemurro, Marco; Torreggiani, Andrea; Pontonio, Erica; Verni, Michela; Rizzello Carlo, Giuseppe
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread | 1-gen-2023 | Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Rizzello, Carlo Giuseppe; Reverberi, Massimo; Pontonio, Erica | |
| Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization | 1-gen-2023 | Montemurro, Marco; Verni, Michela; Rizzello Carlo, Giuseppe; Pontonio, Erica | |
| Exploitation of sprouted barley grains and flour through sourdough fermentation | 1-gen-2023 | Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo G. | |
| The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential | 1-gen-2023 | Vincenzina Fusco; Daniele Chieffi; Francesca Fanelli; Marco Montemurro; Carlo Giuseppe Rizzello; Charles M. A. P. Franz | |
| Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product | 1-gen-2023 | Demarinis, Chiara; Montemurro, Marco; Torreggiani, Andrea; Pontonio, Erica; Verni, Michela; Rizzello Carlo, Giuseppe |