Carlo Giuseppe Rizzello (Carlo G Rizzello)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 34

Top Topics

Gas Chromatography Mass Spectrometry

Saccharomyces Cerevisiae

Municipal Solid Waste

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, Carlo Giuseppe Rizzello, Michela Verni
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient. Foods (Basel, Switzerland) 13 (12) (2024)
Palmira De Bellis, Carlo Giuseppe Rizzello
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods. Foods (Basel, Switzerland) 13 (1) (2024)
Angela Longo, Francesca Fanelli, Marianna Villano, Marco Montemurro, Carlo Giuseppe Rizzello
Bioplastic Production from Agri-Food Waste through the Use of Haloferax mediterranei : A Comprehensive Initial Overview. Microorganisms 12 (6) (2024)
Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, Carlo Giuseppe Rizzello, Michela Verni
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient. Foods (Basel, Switzerland) 13 (12) (2024)
Angela Longo, Francesca Fanelli, Marianna Villano, Marco Montemurro, Carlo Giuseppe Rizzello
Bioplastic Production from Agri-Food Waste through the Use of Haloferax mediterranei : A Comprehensive Initial Overview. Microorganisms 12 (6) (2024)
Palmira De Bellis, Carlo Giuseppe Rizzello
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods. Foods (Basel, Switzerland) 13 (1) (2024)
Alice Costantini, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever, Andrea Polo
Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model. Nutrients 15 (13) (2023)
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods (Basel, Switzerland) 12 (5) (2023)
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product. Microorganisms 11 (6) (2023)
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Foods (Basel, Switzerland) 12 (3) (2023)
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants (Basel, Switzerland) 12 (8) (2023)
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product. Microorganisms 11 (6) (2023)
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Foods (Basel, Switzerland) 12 (3) (2023)
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods (Basel, Switzerland) 12 (5) (2023)
Chiara Demarinis, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello, Federico Baruzzi
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts. Foods (Basel, Switzerland) 11 (21) (2022)
Claudio Cacace, Carlo Giuseppe Rizzello, Gennaro Brunetti, Michela Verni, Claudio Cocozza
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole ( Cichorium endivia ) Production. Foods (Basel, Switzerland) 11 (2) (2022)
Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca, Carlo Giuseppe Rizzello
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification. Foods (Basel, Switzerland) 10 (1) (2021)
Erica Pontonio, Carlo Giuseppe Rizzello
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges. Foods (Basel, Switzerland) 10 (2) (2021)
Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis, Maria Calasso
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods (Basel, Switzerland) 10 (7) (2021)
Marta Acin-Albiac, Pasquale Filannino, Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti, Raffaella Di Cagno
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain. Microbial biotechnology (2021)
Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, Carlo Giuseppe Rizzello
Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese. Foods (Basel, Switzerland) 10 (11) (2021)
Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand. Foods (Basel, Switzerland) 10 (2) (2021)
Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods (Basel, Switzerland) 10 (2) (2021)
Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants (Basel, Switzerland) 10 (5) (2021)
Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio, Carlo Giuseppe Rizzello
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation. Foods (Basel, Switzerland) 9 (10) (2020)
Rosa Schettino, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Microorganisms 8 (9) (2020)
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Federico Baruzzi
Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Foods (Basel, Switzerland) 9 (7) (2020)
Rosa Pilolli, Maria De Angelis, Antonella Lamonaca, Elisabetta De Angelis, Carlo Giuseppe Rizzello, Sonya Siragusa, Agata Gadaleta, Gianfranco Mamone, Linda Monaci
Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies. Nutrients 12 (12) (2020)
Erica Pontonio, Michela Verni, Cinzia Dingeo, Elixabet Diaz-de-Cerio, Daniela Pinto, Carlo Giuseppe Rizzello
Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.). Antioxidants (Basel, Switzerland) 9 (12) (2020)
Pasquale Russo, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo Giuseppe Rizzello, Francesco Grieco
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines. Microorganisms 8 (5) (2020)
Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello, Erica Pontonio
Teff Type-I Sourdough to Produce Gluten-Free Muffin. Microorganisms 8 (8) (2020)
Rosa Schettino, Erica Pontonio, Carlo Giuseppe Rizzello
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta. Foods (Basel, Switzerland) 8 (12) (2019)
Carlo Giuseppe Rizzello, Nicolas Vuilleumier, Marco Montemurro, Domenica Maria Di Palo, Michele Pio Lorusso, Maria De Angelis, Leonilde Bonfrate, Bernard Genot, Marco Gobbetti
Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses. Nutrients 11 (12) (2019)
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Andrea Polo, Carlo Giuseppe Rizzello
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry. Critical reviews in food science and nutrition 60 (13) (2019)