Marco Montemurro

Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 13

Top Topics

Structural Basis

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

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

Publications

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, 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)
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)
Francesca Fanelli, Marco Montemurro, Daniele Chieffi, Gyu-Sung Cho, Hui-Zhi Low, Frank Hille, Charles M A P Franz, Vincenzina Fusco
Motility in Periweissella Species: Genomic and Phenotypic Characterization and Update on Motility in Lactobacillaceae . Microorganisms 11 (12) (2023)
Francesca Fanelli, Marco Montemurro, Daniele Chieffi, Gyu-Sung Cho, Hui-Zhi Low, Frank Hille, Charles M A P Franz, Vincenzina Fusco
Motility in Periweissella Species: Genomic and Phenotypic Characterization and Update on Motility in Lactobacillaceae . Microorganisms 11 (12) (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)
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)
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)
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)