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Publications by Carlo G. Rizzello

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Frontiers in Microbiology

Microbiology

2020

English

Antifungal Activity of Wickerhamomyces Anomalus and Lactobacillus Plantarum During Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect During Storage of Wheat Bread

Applied and Environmental Microbiology

English

Improvement of the Protein Quality of Wheat Bread Through Faba Bean Sourdough Addition

LWT - Food Science and Technology

Food Science

2017

English

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Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Carlo G. Rizzello

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Antifungal Activity of Wickerhamomyces Anomalus and Lactobacillus Plantarum During Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect During Storage of Wheat Bread

Improvement of the Protein Quality of Wheat Bread Through Faba Bean Sourdough Addition

Related publications

Author Correction: Stability, Affinity, and Chromatic Variants of the Glutamate Sensor iGluSnFR

Method of the Year 2013

No Money, No Research

Moving Bottom-Up Science Closer to the Top

Author Correction: A Genetically Encodable Cell-Type-Specific Protein Synthesis Inhibitor

Automated Mapping of Phenotype Space With Single-Cell Data

Small-Molecule Sensors

Massively Parallel Delivery of Large Cargo Into Mammalian Cells With Light Pulses

Gas-Phase Purification Enables Accurate, Multiplexed Proteome Quantification With Isobaric Tagging

Two-Photon Optogenetic Toolbox for Fast Inhibition, Excitation and Bistable Modulation