Carlo Giuseppe Rizzello

1. Thirty years of knowledge on sourdough fermentation: A systematic review
   2020/12/16 by Kashika Arora, Hana Ameur, Andrea Polo +3 · 4 citations
   Agricultural and Biological Sciences · Nursing · #Food composition and properties #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods
2. Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
   2016/09/20 by Luana Nionelli, Carlo Giuseppe Rizzello · 1 voice · 1 citation
   Medicine · Nursing · #Celiac Disease Research and Management #Food composition and properties #Microbial Metabolites in Food Biotechnology
3. Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like
   2022/03/10 by Erica Pontonio, Marco Montemurro, Cinzia Dingeo +4 · 7 citations
   Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Probiotics and Fermented Foods #Proteins in Food Systems #Muscle metabolism and nutrition