How Fermentation Affects the Antioxidant Properties of Cereals and Legumes von Verni, Michela, Verardo, Vito, Rizzello, Carlo Giuseppe

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Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights von Verni, Michela, Rizzello, Carlo Giuseppe, Coda, Rossana

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Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges von Montemurro, Marco, Pontonio, Erica, Coda, Rossana, Rizzello, Carlo Giuseppe

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Age structure in SIRD models for the COVID-19 pandemic-A case study on Italy data and effects on mortality von Calafiore, Giuseppe Carlo, Fracastoro, Giulia

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Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours von CODA, Rossana, RIZZELLO, Carlo Giuseppe, PINTO, Daniela, GOBBETTI, Marco

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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread von Rizzello, Carlo Giuseppe, Calasso, Maria, Campanella, Daniela, De Angelis, Maria, Gobbetti, Marco

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Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages von Lorusso, Anna, Coda, Rossana, Montemurro, Marco, Rizzello, Carlo Giuseppe

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The TU Wien Turbulent Water Channel: Flow control loop and three-dimensional reconstruction of anisotropic particle dynamics von Giurgiu, Vlad, Caridi, Giuseppe Carlo Alp, Alipour, Mobin, De Paoli, Marco, Soldati, Alfredo

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Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods von Verni, Michela, Holt, Sylvester, Rizzello, Carlo Giuseppe

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Acoustic Emission and Artificial Intelligence Procedure for Crack Source Localization von Melchiorre, Jonathan, Manuello Bertetto, Amedeo, Rosso, Marco Martino, Marano, Giuseppe Carlo

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Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides von Verni, Michela, Pontonio, Erica, Krona, Annika, Jacob, Sera, Pinto, Daniela, Rinaldi, Fabio, Verardo, Vito, Díaz-de-Cerio, Elixabet, Coda, Rossana, Rizzello, Carlo Giuseppe

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Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives von Pontonio, Erica, Rizzello, Carlo Giuseppe

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Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties von Coda, Rossana, Melama, Leena, Rizzello, Carlo Giuseppe, Curiel, José Antonio, Sibakov, Juhani, Holopainen, Ulla, Pulkkinen, Marjo, Sozer, Nesli

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Enhanced Multi-Strategy Particle Swarm Optimization for Constrained Problems with an Evolutionary-Strategies-Based Unfeasible Local Search Operator von Rosso, Marco Martino, Cucuzza, Raffaele, Aloisio, Angelo, Marano, Giuseppe Carlo

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Accessibility Measures: From a Literature Review to a Classification Framework von Mazzulla, Gabriella, Pirrone, Carlo Giuseppe

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Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation von Curiel, José Antonio, Coda, Rossana, Centomani, Isabella, Summo, Carmine, Gobbetti, Marco, Rizzello, Carlo Giuseppe

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Recent Advances in the Use of Sourdough Biotechnology in Pasta Making von Montemurro, Marco, Coda, Rossana, Rizzello, Carlo Giuseppe

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Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation von Mamhoud, Asma, Nionelli, Luana, Bouzaine, Taroub, Hamdi, Moktar, Gobbetti, Marco, Rizzello, Carlo Giuseppe

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Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) von Coda, Rossana, Rizzello, Carlo Giuseppe, Gobbetti, Marco

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Unusual Quantum Transport Mechanisms in Silicon Nano-Devices von Tettamanzi, Giuseppe Carlo

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