Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products
2016 Rizzello, C. G.; Montemurro, M.; Gobbetti, M.
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
2016 Rizzello, C. G.; Lorusso, A.; Montemurro, M.; Gobbetti, M.
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta
2017 Rizzello, C. G.; Verni, M.; Koivula, H.; Montemurro, M.; Seppa, L.; Kemell, M.; Katina, K.; Coda, R.; Gobbetti, M.
High continuity of forager ancestry in the Neolithic period of the eastern Maghreb
2025 Lipson, M.; Ringbauer, H.; Lucarini, G.; Aouadi, N.; Aoudia, L.; Belhouchet, L.; Cheronet, O.; Dahmani, A. -R.; Genchi, F.; La Pastina, F.; Lucci, M.; De Lumley, H.; Mansouri, N.; Nava, A.; Touj, F.; Mallick, S.; Rohland, N.; Coppa, A.; Pinhasi, R.; Reich, D.
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features
2017 Lorusso, A.; Verni, M.; Montemurro, M.; Coda, R.; Gobbetti, M.; Rizzello, C. G.
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria
2017 Verni, M.; Wang, C.; Montemurro, M.; De Angelis, M.; Katina, K.; Rizzello, C. G.; Coda, R.
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
2018 Nionelli, L.; Montemurro, M.; Pontonio, E.; Verni, M.; Gobbetti, M.; Rizzello, C. G.
Rethinking late prehistoric Mediterranean Africa: architecture, farming and materiality at Kach Kouch, Morocco
2025 Benattia, H.; Bokbot, Y.; Onrubia-Pintado, J.; Benerradi, M.; Bougariane, B.; Bouhamidi, B.; Carballo-Pérez, J.; Echcherif-Baamrani, O.; Elqably, A.; Ghayati, N.; Hachami, H.; Kbiri-Alaoui, M.; Lazarescu, R.; Lombardi, L.; Lucarini, G.; Martínez-Sánchez, R. M.; Mateu-Sagés, M.; Menéndez-Molist, P.; Montero-Ruiz, I.; Ouakrim, Z.; Pérez-Jordà, G.; Radi, M.; Ramon-Torres, J.; Sobrevia-Corral, E.; Touri, T.; Broodbank, C.
Un ponte tra l'Africa e l'Europa: il Maghreb
2025 Lucarini, G.
Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages
2018 Lorusso, A.; Coda, R.; Montemurro, M.; Rizzello, C. G.
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses
2019 Rizzello, C. G.; Portincasa, P.; Montemurro, M.; Di Palo, D. M.; Lorusso, M. P.; De Angelis, M.; Bonfrate, L.; Genot, B.; Gobbetti, M.
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
2019 Montemurro, M.; Pontonio, E.; Gobbetti, M.; Rizzello, C. G.
Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity
2019 Pontonio, E.; Montemurro, M.; Pinto, D.; Marzani, B.; Trani, A.; Ferrara, G.; Mazzeo, A.; Gobbetti, M.; Rizzello, C. G.
Recent advances in the use of sourdough biotechnology in pasta making
2019 Montemurro, M.; Coda, R.; Rizzello, C. G.
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
2020 Montemurro, M.; Celano, G.; De Angelis, M.; Gobbetti, M.; Rizzello, C. G.; Pontonio, E.
Use-wear analyses of macro-lithic artefacts from the Early Bronze Age site of Dhaskalio, central Aegean, unveil their use as tools for metalworking
2025 Capra, D.; Caricola, I.; Lucarini, G.; Mutri, G.; Georgakopoulou, M.; Boyd, M. J.; Margaritis, E.; Renfrew, C.
Developing Geo-Ethnoarchaeological Methods for Studying Archaeological Pastoral Sites: the CAMP project
2026 Biagetti, S.; Ruiz-Giralt, A.; Rix, K. S.; Koutroumpas, A.; Ibañez-Insa, J.; Lancelotti, C.; Garcia-Tuset, N.; Kerfant, C. E.; Grillo, K. M.; Hildebrand, E. A.; Lonyala, J.; Mvimi, M; Merlo, S.; Lucarini, G.; Lischi, S.; Madella, M.
Composite Adsorbent “1-Ethyl-3-methylimidazolium Acetate [EMIM] [Ac] into Mesoporous Silica Gel” for Adsorption Heat Storage
2026 Freni, Angelo; Passaglia, Elisa; Bramanti, Emilia; Pizzanelli, Silvia; Spiniello, Roberto; Nardelli, Francesca; Calabrese, Luigi; De Antonellis, Stefano; Tomaino, Giorgio; Di Cicco, Alejandro Jose
Valorizzare e comunicare le collezioni dell’Oriente Antico in Italia. Il Progetto ArCOA
2023 Pedrazzi, T.; Peyronel, L.; Devecchi, E.
Dalla propaganda agli algoritmi. Il potere invisibile delle connessioni
2026 Scala, Antonio
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products | 1-gen-2016 | Rizzello, C. G.; Montemurro, M.; Gobbetti, M. | |
| Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread | 1-gen-2016 | Rizzello, C. G.; Lorusso, A.; Montemurro, M.; Gobbetti, M. | |
| Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta | 1-gen-2017 | Rizzello, C. G.; Verni, M.; Koivula, H.; Montemurro, M.; Seppa, L.; Kemell, M.; Katina, K.; Coda, R.; Gobbetti, M. | |
| High continuity of forager ancestry in the Neolithic period of the eastern Maghreb | 1-gen-2025 | Lipson, M.; Ringbauer, H.; Lucarini, G.; Aouadi, N.; Aoudia, L.; Belhouchet, L.; Cheronet, O.; Dahmani, A. -R.; Genchi, F.; La Pastina, F.; Lucci, M.; De Lumley, H.; Mansouri, N.; Nava, A.; Touj, F.; Mallick, S.; Rohland, N.; Coppa, A.; Pinhasi, R.; Reich, D. | |
| Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features | 1-gen-2017 | Lorusso, A.; Verni, M.; Montemurro, M.; Coda, R.; Gobbetti, M.; Rizzello, C. G. | |
| Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria | 1-gen-2017 | Verni, M.; Wang, C.; Montemurro, M.; De Angelis, M.; Katina, K.; Rizzello, C. G.; Coda, R. | |
| Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification | 1-gen-2018 | Nionelli, L.; Montemurro, M.; Pontonio, E.; Verni, M.; Gobbetti, M.; Rizzello, C. G. | |
| Rethinking late prehistoric Mediterranean Africa: architecture, farming and materiality at Kach Kouch, Morocco | 1-gen-2025 | Benattia, H.; Bokbot, Y.; Onrubia-Pintado, J.; Benerradi, M.; Bougariane, B.; Bouhamidi, B.; Carballo-Pérez, J.; Echcherif-Baamrani, O.; Elqably, A.; Ghayati, N.; Hachami, H.; Kbiri-Alaoui, M.; Lazarescu, R.; Lombardi, L.; Lucarini, G.; Martínez-Sánchez, R. M.; Mateu-Sagés, M.; Menéndez-Molist, P.; Montero-Ruiz, I.; Ouakrim, Z.; Pérez-Jordà, G.; Radi, M.; Ramon-Torres, J.; Sobrevia-Corral, E.; Touri, T.; Broodbank, C. | |
| Un ponte tra l'Africa e l'Europa: il Maghreb | 1-gen-2025 | Lucarini, G. | |
| Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages | 1-gen-2018 | Lorusso, A.; Coda, R.; Montemurro, M.; Rizzello, C. G. | |
| Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses | 1-gen-2019 | Rizzello, C. G.; Portincasa, P.; Montemurro, M.; Di Palo, D. M.; Lorusso, M. P.; De Angelis, M.; Bonfrate, L.; Genot, B.; Gobbetti, M. | |
| Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours | 1-gen-2019 | Montemurro, M.; Pontonio, E.; Gobbetti, M.; Rizzello, C. G. | |
| Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity | 1-gen-2019 | Pontonio, E.; Montemurro, M.; Pinto, D.; Marzani, B.; Trani, A.; Ferrara, G.; Mazzeo, A.; Gobbetti, M.; Rizzello, C. G. | |
| Recent advances in the use of sourdough biotechnology in pasta making | 1-gen-2019 | Montemurro, M.; Coda, R.; Rizzello, C. G. | |
| Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation | 1-gen-2020 | Montemurro, M.; Celano, G.; De Angelis, M.; Gobbetti, M.; Rizzello, C. G.; Pontonio, E. | |
| Use-wear analyses of macro-lithic artefacts from the Early Bronze Age site of Dhaskalio, central Aegean, unveil their use as tools for metalworking | 1-gen-2025 | Capra, D.; Caricola, I.; Lucarini, G.; Mutri, G.; Georgakopoulou, M.; Boyd, M. J.; Margaritis, E.; Renfrew, C. | |
| Developing Geo-Ethnoarchaeological Methods for Studying Archaeological Pastoral Sites: the CAMP project | 1-gen-2026 | Biagetti, S.; Ruiz-Giralt, A.; Rix, K. S.; Koutroumpas, A.; Ibañez-Insa, J.; Lancelotti, C.; Garcia-Tuset, N.; Kerfant, C. E.; Grillo, K. M.; Hildebrand, E. A.; Lonyala, J.; Mvimi, M; Merlo, S.; Lucarini, G.; Lischi, S.; Madella, M. | |
| Composite Adsorbent “1-Ethyl-3-methylimidazolium Acetate [EMIM] [Ac] into Mesoporous Silica Gel” for Adsorption Heat Storage | 1-gen-2026 | Freni, Angelo; Passaglia, Elisa; Bramanti, Emilia; Pizzanelli, Silvia; Spiniello, Roberto; Nardelli, Francesca; Calabrese, Luigi; De Antonellis, Stefano; Tomaino, Giorgio; Di Cicco, Alejandro Jose | |
| Valorizzare e comunicare le collezioni dell’Oriente Antico in Italia. Il Progetto ArCOA | 1-gen-2023 | Pedrazzi, T.; Peyronel, L.; Devecchi, E. | |
| Dalla propaganda agli algoritmi. Il potere invisibile delle connessioni | 1-gen-2026 | Scala, Antonio |
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