|Microbial ecology dynamics during rye and wheat sourdough preparation|
D Ercolini, E Pontonio, F De Filippis, F Minervini, A La Storia, M Gobbetti, ...
Applied and Environmental Microbiology 79 (24), 7827-7836, 2013
|Applications of microbial fermentations for production of gluten-free products and perspectives|
E Zannini, E Pontonio, DM Waters, EK Arendt
Applied microbiology and biotechnology 93 (2), 473-485, 2012
|Drivers for the establishment and composition of the sourdough lactic acid bacteria biota|
M Gobbetti, F Minervini, E Pontonio, R Di Cagno, M De Angelis
International journal of food microbiology 239, 3-18, 2016
|How to improve the gluten-free diet: The state of the art from a food science perspective|
M Gobbetti, E Pontonio, P Filannino, CG Rizzello, M De Angelis, ...
Food Research International 110, 22-32, 2018
|Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm-to liquid-sourdough fermentation|
R Di Cagno, E Pontonio, S Buchin, M De Angelis, A Lattanzi, F Valerio, ...
Applied and Environmental Microbiology 80 (10), 3161-3172, 2014
|Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation|
L Nionelli, N Curri, JA Curiel, R Di Cagno, E Pontonio, I Cavoski, ...
Food microbiology 44, 96-107, 2014
|Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis|
CG Rizzello, I Cavoski, J Turk, D Ercolini, L Nionelli, E Pontonio, ...
Applied and environmental microbiology 81 (9), 3192-3204, 2015
|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
|Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads|
E Pontonio, L Nionelli, JA Curiel, A Sadeghi, R Di Cagno, M Gobbetti, ...
Food microbiology 47, 99-110, 2015
|Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications|
R Coda, M Kianjam, E Pontonio, M Verni, R Di Cagno, K Katina, ...
International journal of food microbiology 248, 10-21, 2017
|Metabolism of fructophilic lactic acid bacteria isolated from the Apis mellifera L. bee gut: Phenolic acids as external electron acceptors|
P Filannino, R Di Cagno, R Addante, E Pontonio, M Gobbetti
Applied and environmental microbiology 82 (23), 6899-6911, 2016
|Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation|
L Nionelli, E Pontonio, M Gobbetti, CG Rizzello
International journal of food microbiology 266, 173-182, 2018
|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
|Cloning, expression and characterization of a â-D-xylosidase from Lactobacillus rossiae DSM 15814 T|
E Pontonio, J Mahony, R Di Cagno, MOC Motherway, GA Lugli, ...
Microbial cell factories 15 (1), 1-12, 2016
|Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread|
E Pontonio, A Lorusso, M Gobbetti, CG Rizzello
Journal of cereal science 77, 235-242, 2017
|Dynamic and assembly of epiphyte and endophyte lactic acid bacteria during the life cycle of Origanum vulgare L.|
E Pontonio, R Di Cagno, W Tarraf, P Filannino, G De Mastro, M Gobbetti
Frontiers in microbiology 9, 1372, 2018
|Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product|
F Valerio, A Conte, M Di Biase, VMT Lattanzio, SL Lonigro, L Padalino, ...
Food chemistry 221, 582-589, 2017
|Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads|
E Pontonio, R Di Cagno, J Mahony, A Lanera, M De Angelis, ...
Scientific reports 7 (1), 1-13, 2017
|Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours|
I De Pasquale, E Pontonio, M Gobbetti, CG Rizzello
International journal of food microbiology 316, 108426, 2020
|Exploitation of autochthonous Tuscan sourdough yeasts as potential starters|
M Palla, M Agnolucci, A Calzone, M Giovannetti, R Di Cagno, M Gobbetti, ...
International journal of food microbiology 302, 59-68, 2019