| Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of … CG Rizzello, A Lorusso, M Montemurro, M Gobbetti Food microbiology 56, 1-13, 2016 | 234 | 2016 |
| Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features A Lorusso, M Verni, M Montemurro, R Coda, M Gobbetti, CG Rizzello Lwt 78, 215-221, 2017 | 178 | 2017 |
| Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours M Montemurro, E Pontonio, M Gobbetti, CG Rizzello International Journal of Food Microbiology 302, 47-58, 2019 | 142 | 2019 |
| Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges M Montemurro, E Pontonio, R Coda, CG Rizzello Foods 10 (2), 316, 2021 | 132 | 2021 |
| Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages A Lorusso, R Coda, M Montemurro, CG Rizzello Foods 7 (4), 51, 2018 | 118 | 2018 |
| Sourdough fermented breads are more digestible than those started with baker’s yeast alone: an in vivo challenge dissecting distinct gastrointestinal responses CG Rizzello, P Portincasa, M Montemurro, DM Di Palo, MP Lorusso, ... Nutrients 11 (12), 2954, 2019 | 87 | 2019 |
| Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta CG Rizzello, M Verni, H Koivula, M Montemurro, L Seppa, M Kemell, ... Food & function 8 (2), 860-871, 2017 | 70 | 2017 |
| 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 L Nionelli, M Montemurro, E Pontonio, M Verni, M Gobbetti, CG Rizzello International journal of food microbiology 279, 14-25, 2018 | 65 | 2018 |
| Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity E Pontonio, M Montemurro, D Pinto, A Trani, A Mazzeo, M Gobbetti, ... Frontiers in Microbiology 10, 460471, 2019 | 55 | 2019 |
| Recent advances in the use of sourdough biotechnology in pasta making M Montemurro, R Coda, CG Rizzello Foods 8 (4), 129, 2019 | 54 | 2019 |
| Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria M Verni, C Wang, M Montemurro, M De Angelis, K Katina, CG Rizzello, ... Frontiers in Microbiology 8, 2461, 2017 | 45 | 2017 |
| Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation S Raho, VE Carofiglio, M Montemurro, V Miceli, D Centrone, P Stufano, ... Foods 9 (10), 1459, 2020 | 43 | 2020 |
| Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation M Montemurro, G Celano, M De Angelis, M Gobbetti, CG Rizzello, ... Food microbiology 90, 103491, 2020 | 39 | 2020 |
| Design of a “clean-label” gluten-free bread to meet consumers demand M Montemurro, E Pontonio, CG Rizzello Foods 10 (2), 462, 2021 | 37 | 2021 |
| Characterization of the bread made with durum wheat semolina rendered gluten free by sourdough biotechnology in comparison with commercial gluten‐free products CG Rizzello, M Montemurro, M Gobbetti Journal of food science 81 (9), H2263-H2272, 2016 | 37 | 2016 |
| Yogurt-like beverages made with cereals R Coda, M Montemurro, CG Rizzello Yogurt in health and disease prevention, 183-201, 2017 | 27 | 2017 |
| Feeding with sustainably sourdough bread has the potential to promote the healthy microbiota metabolism at the colon level A Da Ros, A Polo, CG Rizzello, M Acin-Albiac, M Montemurro, ... Microbiology spectrum 9 (3), e00494-21, 2021 | 24 | 2021 |
| Quinoa flour as an ingredient to enhance the nutritional and functional features of cereal-based foods M Montemurro, E Pontonio, CG Rizzello Flour and breads and their fortification in health and disease prevention …, 2019 | 22 | 2019 |
| Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese E Pontonio, M Montemurro, GV De Gennaro, V Miceli, CG Rizzello Foods 10 (11), 2573, 2021 | 17 | 2021 |
| Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like E Pontonio, M Montemurro, C Dingeo, M Rotolo, D Centrone, ... LWT 161, 113327, 2022 | 15 | 2022 |
Carlo Giuseppe RizzelloSapienza University of RomeVerified email at uniroma1.it
