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Publications by Carlo Giuseppe Rizzello
Organic Cultivation of Triticum Turgidum Subsp. Durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Sourdough-Type Propagation of Faba Bean Flour: Dynamics of Microbial Consortia and Biochemical Implications
International Journal of Food Microbiology
Risk
Microbiology
Food Science
Reliability
Safety
Medicine
Quality
Related publications
Response of the Durum Wheat Cultivar Um Qais (Triticum Turgidum Subsp. Durum) to Salinity
Agriculture (Switzerland)
Plant Science
Agronomy
Crop Science
Food Science
Association of Agronomic Traits With SNP Markers in Durum Wheat (Triticum Turgidum L. Durum (Desf.))
PLoS ONE
Multidisciplinary
Evaluation of Salt Stress Effect on the Agro-Physiological Traits of Bread Wheat (Triticum Aestivum L.) and Durum Wheat (Triticum Turgidum L.) at the Seedling Stage
Journal of Crop production and processing
Assessment of Yield and Yield Related Traits in Durum Wheat (Triticum Turgidum) Genotypes in Northern Ethiopia
African Journal of Agricultural Research
GGE Biplot Analyses for Grain Quality and Yield of Durum Wheat (Triticum Turgidum Ssp. Durum Desf.) Landraces Populations
Journal of Life Sciences
Biochemical and Physiological Changes in Response to Salinity in Two Durum Wheat (Triticum Turgidum L.) Genotypes
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Prevention of Sourdough Bread Mould Spoliage by Antifungal Lactic Acid Bacteria Fermentation
European Journal of Science and Technology
Identification of Lycopene Epsilon Cyclase (LCYE) Gene Mutants to Potentially Increase Β-Carotene Content in Durum Wheat (Triticum Turgidum L.ssp. Durum) Through TILLING
PLoS ONE
Multidisciplinary
Response Surface Methodology for Investigating the Effects of Sourdough Fermentation Conditions on Iranian Cup Bread Properties
Heliyon
Multidisciplinary
