Erica Pontonio

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 14

Top Topics

Microbial Community

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

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

Publications

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)
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, Arianna Ressa, Maria Calasso, Erica Pontonio, Giuseppe Celano, Maria De Angelis
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties. Antioxidants (Basel, Switzerland) 12 (4) (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)
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, Arianna Ressa, Maria Calasso, Erica Pontonio, Giuseppe Celano, Maria De Angelis
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties. Antioxidants (Basel, Switzerland) 12 (4) (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)
Erica Pontonio, Carlo Giuseppe Rizzello
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges. Foods (Basel, Switzerland) 10 (2) (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)
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)