MONTEMURRO, MARCO
MONTEMURRO, MARCO
Istituto di Scienze delle Produzioni Alimentari - ISPA
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Periweissella
2025 Fusco, V.; Cho, G. -S.; Chieffi, D.; Montemurro, M.; Rizzello, C. G.; Franz, C. M. A. P.
Sourdough: A Tool for Non-conventional Fermentations and to Recover Side Streams
2023 Pontonio, E; Verni, M; Montemurro, M; Rizzello, Cg
Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes
2022 Verni, M; Pontonio, E; Montemurro, M; Rizzello, Cg
Quinoa flour as an ingredient to enhance the nutritional and functional features of cereal-based foods
2019 Montemurro, M.; Pontonio, E.; Rizzello, C. G.
Yogurt-like beverages made with cereals
2017 Coda, R.; Montemurro, M.; Rizzello, C. G.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Periweissella | 1-gen-2025 | Fusco, V.; Cho, G. -S.; Chieffi, D.; Montemurro, M.; Rizzello, C. G.; Franz, C. M. A. P. | |
| Sourdough: A Tool for Non-conventional Fermentations and to Recover Side Streams | 1-gen-2023 | Pontonio, E; Verni, M; Montemurro, M; Rizzello, Cg | |
| Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes | 1-gen-2022 | Verni, M; Pontonio, E; Montemurro, M; Rizzello, Cg | |
| Quinoa flour as an ingredient to enhance the nutritional and functional features of cereal-based foods | 1-gen-2019 | Montemurro, M.; Pontonio, E.; Rizzello, C. G. | |
| Yogurt-like beverages made with cereals | 1-gen-2017 | Coda, R.; Montemurro, M.; Rizzello, C. G. |