Carlo Giuseppe Rizzello

2014 Luana Nionelli, Nertila Curri, José Antonio Curiel, Curiel Ja, Raffaella Di Cagno, Erica Pontonio, Ivana Cavoski, Marco Gobbetti, Carlo Giuseppe Rizzello

, Rizzello Cg

Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

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Rossana Coda, Raffaella Di Cagno, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello

, Rizzello Cg

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

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Rizzello Cg, Carlo Giuseppe Rizzello

, José Antonio Curiel, Curiel Ja, Luana Nionelli, Olimpia Vincentini, Raffaella Di Cagno, Marco Silano, Marco Gobbetti, Rossana Coda

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

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Marco Gobbetti, Carlo G. Rizzello

, Raffaella Di Cagno, Maria De Angelis

How the sourdough may affect the functional features of leavened baked goods

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R. Di Cagno, I. De Pasquale, M. De Angelis

, Solange Buchin, C. G. Rizzello

, Rizzello Cg, M. Gobbetti

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

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Rossana Coda, Carlo Giuseppe Rizzello

, Rizzello Cg, José Antonio Curiel, Curiel Ja, Kaisa Poutanen, Kati Katina

Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

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Raffaella Di Cagno, Carlo Giuseppe Rizzello

, Marco Gobbetti

Adverse Reactions to Gluten

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Pasquale Filannino, Gianluigi Cardinali, Carlo Giuseppe Rizzello

, Rizzello Cg, Solange Buchin, Maria De Angelis

, Marco Gobbetti, R. Di Cagno

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

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Carlo Giuseppe Rizzello, José Antonio Curiel, Curiel Ja, Rossana Coda, Antonio Limitone, Kati Katina, Mari Raulio, Giammaria Giuliani, Rizzello Cg, Carlo Giuseppe Rizzello

, Marco Gobbetti

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

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Nionelli Luana, L. Nionelli, Coda Rossana, R. Coda, José Antonio Curiel, Curiel Ja, Poutanen Kaisa, K. Poutanen, M. Gobbetti, Gobbetti Marco, Carlo Giuseppe Rizzello

, Rizzello Cg

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

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2013 Rizzello Cg, Carlo G. Rizzello

, Pasquale Filannino, Raffaella Di Cagno, Maria Calasso, Marco Gobbetti

Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits

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