Pubblicazioni

Scientific papers on international journals (ISI/scopus reviewed)

1.                  Emanuele Zannini, Erica Pontonio, Deborah M. Waters, Elke K. Arendt. 2012. Applications of microbial fermentations for production of gluten-free products and perspectives. Applied Microbiology and Biotechnology 93:473–485.

2.                  Danilo Ercolini, Erica Pontonio, Francesca De Filippis, Fabio Minervini, Antonietta La Storia, Marco Gobbetti and Raffaella Di Cagno. 2013. Microbial ecology dynamics during rye and wheat sourdough preparation. Applied and Environmental Microbiology 79:7827–7836.

3.                  Raffaella Di Cagno, Erica Pontonio, Solange Buchin, Maria De Angelis, Anna Lattanzi, Francesca Valerio, Marco Gobbetti and Maria Calasso. 2014. Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation. Applied and Environmental Microbiology doi:10.1128/AEM.00309-14.

4.                  Luana Nionelli, Nertila Curri, José Antonio Curiel, Raffaella Di Cagno, Erica Pontonio, Ivana Cavoski, Marco Gobbetti, Carlo Giuseppe Rizzello. 2014. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation. Food Microbiology 44:96–107.

5.                  Erica Pontonio, Luana Nionelli, José Antonio Curiel, Alireza Sadeghi, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello. 2015. Iranian wheat flours from rural and industrial mills: exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. Food Microbiology 47:99–110.

6.                  Carlo Giuseppe Rizzello, Ivana Cavoski, Jelena Turk, Danilo Ercolini, Luana Nionelli, Erica Pontonio, Maria De Angelis, Francesca De Filippis, Marco Gobbetti, Raffaella Di Cagno. 2015. The organic cultivation of Triticum turgidum spp. durum reflects on the axis flour, sourdough fermentation and bread. Applied and Environmental Microbiology 9: 3192–3204.

7.                  Erica Pontonio, Jennifer Mahony, Raffaella Di Cagno, Mary O’Connell Motherway, Gabriele Andrea Lugli, Amy O’Callaghan, Maria De Angelis, Marco Ventura, Marco Gobbetti and Douwe van Sinderen. 2016. Cloning, expression and characterization of a β-D-xylosidase from Lactobacillus rossiae DSM 15814T. Microbial Cell Factory 15:72.

8.                  Erica Pontonio, Carlo G. Rizzello, Xavier Dousset, Héliciane Clément, Bernard Onno, Marco Gobbetti, Raffaella Di Cagno. 2016. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods. International Journal of Food Microbiology. 239:44–53.

9.                  Marco Gobbetti, Fabio Minervini, Erica Pontonio, Raffaella Di Cagno, Maria De Angelis. 2016. Drivers for the establishment and composition of the sourdough lactic acid bacteria biota. International Journal of Food Microbiology 239:3–18.

10.               Pasquale Filannino, Raffaella Di Cagno, Rocco Addante, Erica Pontonio, Marco Gobbetti. 2016. Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors. Applied and Environmental Microbiology doi: 10.1128/AEM.02194–16.

11.               Francesca Valerio, Amalia Conte, Mariaelena Di Biase, Veronica M.T. Lattanzio, Lisa Lonigro S., Lucia Padalino, Erica Pontonio, Paola Lavermicocca. 2017. Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. Food Chemistry 221:582–589.

12.               Rossana Coda, Maryam Kianjam, Erica Pontonio, Michela Verni, Raffaella Di Cagno, Kati Katina, Carlo Giuseppe Rizzello, Marco Gobbetti. 2017. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications. International Journal of Food Microbiology 248:10–21.

13.               Erica Pontonio, Raffaella Di Cagno, Jennifer Mahony, Alessia Lanera, Maria De Angelis, Douwe van Sinderen, Marco Gobbetti. 2017. Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads. Scientific Report 7:624.

14.               Marco Gobbetti, Erica Pontonio, Pasquale Filannino, Carlo Giuseppe Rizzello, Maria De Angelis, Raffaella Di Cagno. 2017. How to improve the gluten-free diet: the state of the art from a food science perspective. Food Research International, https://doi.org/10.1016/j.foodres.2017.04.010.

15.               Erica Pontonio, Anna Lorusso, Marco Gobbetti, Carlo Giuseppe Rizzello. 2017. Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread. Journal of Cereal Science 77, 235–242.

16.               Luana Nionelli, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello. 2018. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation. International Journal of Food Microbiology. 2;266:173–182.

17.               Luana Nionelli, Marco Montemurro, Erica Pontonio, Michela Verni, Marco Gobbetti, Carlo Giuseppe Rizzello. 2018. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. International Journal of Food Microbiology. 279:14–25.

18.               Erica Pontonio, Raffaella Di Cagno, Waed Tarraf, Pasquale Filannino, Giuseppe De Mastro, Marco Gobbetti. 2018. Dynamic and assembly of epiphyte and endophyte lactic acid bacteria during the life cycle of Origanum vulgare L. Frontiers in Microbiology, https://doi.org/10.3389/fmicb.2018.01372.

19.               Marco Montemurro, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello. 2019. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours. International Journal of Food Microbiology, https://doi.org/10.1016/j.ijfoodmicro.2018.08.005.

20.               Michela Palla, Monica Agnolucci, Antonella Calzone, Manuela Giovannetti, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Erica Pontonio. 2019. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters. International Journal of Food Microbiology, https://doi.org/10.1016/j.ijfoodmicro.2018.08.004.

21.               Anna Rita Bavaro, Mariaelena Di Biase, S. Lisa Lonigro, Erica Pontonio, Amalia Conte, Lucia Padalino, Andrea Minisci, Paola Lavermicocca, Francesca Valerio. 2019. Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products. International Journal of Food Sciences and Nutrition. 27:1-13.

22.               Erica Pontonio*, Cinzia Dingeo, Marco Gobbetti, Carlo Giuseppe Rizzello. 2019. Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2019.00561 * Corresponding author.

23.               Erica Pontonio, Marco Montemurro, Daniela Pinto, Barbara Marzani, Antonio Trani,
Giuseppe Ferrara, Andrea Mazzeo, Marco Gobbetti, Carlo Giuseppe Rizzello. 2019. Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity. Frontiers in Microbiology.  10:1550.

24.               Rosa Schettino, Erica Pontonio*, Carlo Giuseppe Rizzello. 2019. Use of fermented non-wheat flours and milling by-products for semolina pasta fortification. Foods. 8.604. * Corresponding author.

25.               Erica Pontonio, Cinzia Dingeo, Raffaella Di Cagno, Massimo Blandino, Marco Gobbetti, Carlo Giuseppe Rizzello. 2020. Brans from hull-less barley, emmer and pigmented wheat varieties: from by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase. International Journal of Food Microbiology. 313, 108384. 

26.               Ilaria De Pasquale, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello. 2020. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours. International Journal of Food Microbiology, 316: 108426.

27.               Marco Montemurro, Giuseppe Celano, Maria De Angelis, Marco Gobbetti, Carlo G. Rizzello, Erica Pontonio*. 2020. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation. Food Microbiology,103491. * Corresponding author.

28.               Luana Nionelli, Y. Wang, Erica Pontonio, M. Immonen, Carlo Giuseppe Rizzello, H.N. Maina, Kati Katina, Rossana Coda. 2020. Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life. Food Control, 118,107437.

29.               Erica Pontonio, Susanna Raho, Cinzia Dingeo, Domenico Centrone, Vito Emanuele Carofiglio, Carlo Giuseppe Rizzello. 2020. Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and Leguminosae flours. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2020.01664

30.               Michela Verni, Erica Pontonio, Annika Krona, Sera Jacob, Daniela Pinto, Fabio Rinaldi, Vito Verardo, Elixabet Díaz-De-Cerio, Rossana Coda, Carlo Giuseppe Rizzello. 2020. Bioprocessing of Brewers´ Spent Grain Enhances its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides. Frontiers in Microbiology. Accepted July 2020

31.               Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello, Erica Pontonio*. 2020. Teff type-I sourdough to produce gluten-free muffin. Microorganisms, 8, 1149; doi:10.3390/microorganisms8081149

32.               Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio, Carlo Giuseppe Rizzello. 2020. Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation. Foods 9, 1459.

33.               Rosa Schettino, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello. 2020. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Microorganisms30;8(9): E1322. doi: 10.3390/microorganisms8091322.

34.               Erica Pontonio, Michela Verni, Cinzia Dingeo, Elixabet Diaz-de-Cerio, Daniela Pinto, Carlo Giuseppe Rizzello. C.G. 2020. Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.). Antioxidants 9, 1258.

35.               Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello. 2021. Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods 10, 361.

36.               Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello. 2021. Design of a clean-label gluten-free bread: Innovation meets consumers demand. Foods, 10(2), 462

37.               Erica Pontonio, Carlo Giuseppe Rizzello. 2021. Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges. Editorial. Foods, 10, 222.

38.               Erica Pontonio, Carlo Giuseppe Rizzello. 2021. Ad-hoc selection of lactic acid bacteria for non-conventional food matrices fermentations: agri-food perspectives. Editorial. Frontiers in Microbiology. DOI:10.3389/fmicb.2021.681830

39.               Erica Pontonio, Kashika Arora, Cinzia Dingeo, Ilaria Carafa, Giuseppe Celano, Valentina Scarpino, Bernard Genot, Marco Gobbetti, Raffaella Di Cagno. 2021. Commercial organic versus conventional whole rye and wheat flours for making sourdough bread: safety, nutritional and sensory implications. Frontiers in Microbiology. DOI: 10.3389/fmicb.2021.674413

40.               Erica Pontonio, Marco Montemurro, Gina Valeria Degennaro, Valerio Miceli, Carlo Giuseppe Rizzello. 2021. Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese. Foods, 10(11),2573

41.               Michela Verni, Cinzia Dingeo, Carlo Giuseppe Rizzello, Erica Pontonio. 2021 Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis. Front. Microbiol. 12:744437. doi: 10.3389/fmicb.2021.744437

42.               Erica Pontonio, Marco Montemurro, Cinzia Dingeo, Michele Rotolo, Domenico Centrone, Vito Emanuele Carofiglio, Carlo Giuseppe Rizzello. 2022. Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like. LWT, 161,113327

43.               Giuseppe Perri, Marcello Greco Miani, Gianfranco Amendolagine, Erica Pontonio, Carlo Giuseppe Rizzello. 2022. Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient. LWT, 163(1):113566.

44.               Marina Liso, Rachele De Giuseppe, Erica Pontonio. 2022. The interplay between food and intestinal microbiota: How they impact on the well-being status of the host. Front. Microbiol. 2773

45.               Marco Montemurro, Gaia Salvatori, Sara Alfano, Andrea Martinelli, Michela Verni, Erica Pontonio, Marianna Villano, Carlo Giuseppe Rizzello. 2022. Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater. Frontiers in Microbiology 13

46.               Cacace C, Cocozza C, Traversa A, Coda R, Rizzello CG, Pontonio E, De Mastro F, Brunetti G and Verni M (2022) Potential of native and bioprocessed brewers' spent grains as organic soil amendments. Front. Sustain. Food Syst. 6:1010890. doi: 10.3389/fsufs.2022.1010890

47.               Marco Montemurro; MichelaVerni.; Carlo Giuseppe Rizzell.; Erica Pontonio. Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Foods 2023, 12, 485. https://doi.org/10.3390/foods12030485

48.               Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio. 2023. Bioprocessing to preserve and improve microalgae nutritional and functional potential: novel insight and perspectives. Foods. 12(5), 983; https://doi.org/10.3390/foods12050983

49.               Mirco Vacca, Daniela Pinto, Alessandro Annunziato, Arianna Ressa, Maria Calasso, Erica Pontonio, Giuseppe Celano, Maria De Angelis. 2023. Gluten-free breads enriched with artichoke leaf extract in vitro exerted antioxidant and anti-inflammatory properties. Antioxidant

50.               Marco Montemurro, Marzia Beccaccioli, Giuseppe Perri, Massimo Reverberi, Carlo Giuseppe Rizzello, Erica Pontonio. 2023. A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free. International Journal of Food Microbiology, in-press

51.               Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello. Exploitation of sprouted barley grains and flour through sourdough fermentation. LWT - Food Science and Technology, DOI:10.1016/j.lwt.2023.115326.

52.   Andrea Torreggiani, Marzia Beccaccioli, Michela Verni, Valentina Cecchetti, Andrea Minisci, Massimo Reverberi, Erica Pontonio, Carlo Giuseppe Rizzello. Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods. LWT, 2023, 115467.

          

 

 Scientific papers on national journals

1.                  Erica Pontonio, Anna Lorusso, Andrea Minisci, Marco Gobbetti, Carlo Giuseppe Rizzello. 2018. Sottoprodotti della macinazione fermentati. Ingredienti funzionali per la produzione di pane a basso indice glicemico. Tecnica Molitoria. 69:334–357.

2.                  Marco Montemurro, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello. 2018. Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione. Tecnica Molitoria. LXIX:1178-1201.  

3.                  Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello. 2020. Fermentazione di sfarinati ottenuti da granelle germinate per la produzione di pane ad elevato valore nutrizionale e funzionale. Tecnica Molitoria. 71(5), pp.

4.                  Marco Montemurro, Rosa Schettino, Erica Pontonio, Carlo Giuseppe Rizzello. 2020. Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. Tecnica Molitoria 71(3), pp. 39-57.

5.                  Perri G., Greco Miani M., Amendolagine G, Pontonio E, Rizzello CG. 2022 Impiego di germe di grano disoleato per la produzione di lievito naturale. Tecnica molitoria, vol. LXXIII, pp 29-47.

 

Book chapters

1.                  Carlo Giuseppe Rizzello, Michela Verni, Erica Pontonio, Marco Gobbetti, Kati Katina, Rossana Coda. Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento. In: Acquistucci R, Blandino M, Carcea M, D’Egidio MG, Marconi M, Marti A, Pagani MA, Panfili G, Pinnavaia GG, Redaelli (Eds.), Atti dell’11°Convegno AISTEC. 2017, pp. 86-91. ISBN:978-88-906680-6-7.

2.                  Erica Pontonio, Raffaella Di Cagno, Maria De Angelis, Marco Gobbetti. Metodo molecolare per l’autenticazione di pani tipici/tradizionali. In: Acquistucci R, Blandino M, Carcea M, D’Egidio MG, Marconi M, Marti A, Pagani MA, Panfili G, Pinnavaia GG, Redaelli (Eds.), Atti dell’11°Convegno AISTEC. 2017, pp. 81-85. ISBN:978-88-906680-6-7.

3.                  Erica Pontonio, Carlo Giuseppe Rizzello. (2019). Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation. In Flour and Breads and their Fortification in Health and Disease Prevention (pp. 443-452). Academic Press. ISBN: 9780128146408

4.                  Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello. (2019). Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. In Flour and Breads and their Fortification in Health and Disease Prevention (pp. 453-464). Academic Press. ISBN: 9780128146408.

5.                  Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello. (2019). Quinoa fermentation: advantages and biotechnological challenges. In: Quinoa: Peiretti, P.G. and Gai, F. (Eds.) Cultivation, Nutritional Properties and Effects on Health pp. 147 – 168 (ISBN: 978-1-53615-061-2)

6.                  Michela Verni, Erica Pontonio, Marco Montemurro, Carlo Giuseppe Rizzello. 2022. Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes.  IntechOpen.

7.                  Erica Pontonio, Michela Verni, Marco Montemurro, Carlo Giuseppe Rizzello. Sourdough: A Tool for Non-Conventional Fermentations and To Recover Side Streams. Handbook on Sourdough Biotechnology. Springer Nature. M. Gobbetti, M. Gänzle (eds.), Handbook on Sourdough Biotechnology, https://doi.org/10.1007/978-3-031-23084-4_9

8.                  Carlo Giuseppe Rizzello, Erica Pontonio. Uso della pasta madre per la valorizzazione di sfarinati non convenzionali e il recupero di sottoprodotti delle filiere agro-alimentari. M. Gobbetti, C.G. Rizzello (eds.) Biotecnologie dei prodotti lievitati da forno, Seconda edizione, casa editrice Ambrosiana

 

Conferences proceedings

1.                  Fabio Minervini, Raffaella Di Cagno, Maria De Angelis, Anna Lattanzi, Erica Pontonio, Marco Gobbetti. Microbial community during preparation and propagation of type I sourdough through pyrosequencing. Book of Abstracts, V Symposium on Sourdough-Cereal Fermentation for Future Foods 2012. 10-12 October 2012, Helsinki.

2.                  Danilo Ercolini, Erica Pontonio, Francesca De Filippis, Fabio Minervini, Antonietta La Storia, Marco Gobbetti, Raffaella Di Cagno. Book of Abstracts, Microbial Diversity 2013. 23-25 October 2013, Torino.

3.                  Erica Pontonio. The eco-physiology of sourdough microbiota. Book of Abstracts, XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology. 24-26 September 2014, Bari.

4.                  Carlo Giuseppe Rizzello, Erica Pontonio, Raffaella Di Cagno, Marco Gobbetti. Effects of the organic cultivation of Triticum turgidum spp. durum on flour microbiota, sourdough fermentation and bread. Book of Abstracts, 10th AISTEC Conference at the World Expo "Grains for feeding the world" Milan, 1-3 July 2015. p. 198 ISBN: 978-88-906680-2-9.

5.                  Erica Pontonio, Raffaella Di Cagno, Jennifer Mahony,  Maria De Angelis,  Douwe van Sinderen, Marco Gobbetti. Cloning, expression and characterization of the β -D-xylosidase from Lactobacillus rossiae: a key sourdough lactic acid bacterium. Book of Abstract, VIth Sourdough and Cereal Fermentation Symposium" Understanding natural complexity”. Cité Internationale des Congrès - Nantes, France. September 30 - October 2, 2015.

6.                  Rossana Coda, Carlo G. Rizzello, Ilario Losito, Erica Pontonio, Raffaella Di Cagno, Nesli Sozer, Kati Katina, and Marco Gobbetti. Lactic acid bacteria fermentation of faba bean flour, nutritional improvement and evaluation of microbial ecology. Book of Abstracts, VIth Sourdough and Cereal Fermentation Symposium" Understanding natural complexity". Cité Internationale des Congrès - Nantes, France. September 30 - October 2, 2015.

7.                  Carlo G. Rizzello, Erica Pontonio, Raffaella Di Cagno, Marco Gobbetti. Effects of the organic cultivation of Triticum turgidum spp. durum on flour microbiota, sourdough fermentation and bread. Book of Abstracts, VIth Sourdough and Cereal Fermentation Symposium" Understanding natural complexity". Cité Internationale des Congrès - Nantes, France. September 30 - October 2, 2015.

8.                  Erica Pontonio, Luana Nionelli, Marco Gobbetti, Carlo Giuseppe Rizzello. Mediterranean wheat cultivars: source of microbial diversity for sourdough starter design. Book of Abstracts, 3rd International Conference on Microbial Diversity: The challenge of Complexity. Perugia, Italy, 27-29 October 2015.

9.                  Erica Pontonio, Raffaella Di Cagno, Waed Tarraf, Pasquale Filannino, Giuseppe De Mastro, Marco Gobbetti. Epiphyte and Endophyte Lactic Acid Bacteria Stably Colonize Origanum vulgare L. Throughout the Life Cycle. Book of Abstracts, 4th International Conference on Microbial Diversity, Bari, Italy. 24-26 October 2017 pp. 326-327.

10.               Pasquale Filannino, Raffaella Di Cagno, Rocco Addante, Erica Pontonio, Marco Gobbetti. Metabolism for fructophilic lactic acid bacteria isolated from the Apis mellifera L. bee-gut: zooming on the phenolic acids. Book of Abstracts, 4th International Conference on Microbial Diversity, Bari, Italy. 24-26 October 2017 pp.244-245.

11.               Erica Pontonio, Raffaella Di Cagno, Alessia Lanera, Maria De Angelis, Marco Gobbetti. Metodo molecolare per l’autenticazione di pani tipici/tradizionali. Book of Abstracts, 11° Convegno “I cereali per un sistema agroalimentare di qualità”, pp. 45 Roma 22-24 November 2017.

12.               Carlo Giuseppe Rizzello, Michela Verni, Erica Pontonio, Marco Gobbetti, Kati Katina, Rossana Coda. Impiego di batteri lattici e farina di fava per il miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento. Book of Abstracts, 11° Convegno “I cereali per un sistema agroalimentare di qualità”, p.46; Roma 22-24 November 2017.

13.               Erica Pontonio, Raffaella Di Cagno, Jennifer Mahony, Alessia Lanera, Maria De Angelis, Douwe van Sinderen and Marco Gobbetti. Quantitative Real Time PCR (qPCR) method to authenticate traditional/typical breads. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.31.

14.               Michela Palla, Monica Agnolucci, Antonella Calzone, Manuela Giovannetti, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Erica Pontonio. Molecular, pro-technological and functional characterization of yeasts isolated from Tuscan sourdoughs to be used as potential starters. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.52.

15.               Luana Nionelli, Marco Montemurro, Erica Pontonio, Michela Verni, Marco Gobbetti, Carlo Giuseppe Rizzello. 2018. Selection of acid lactic bacteria for hemp (Cannabis Sativa L.) fermentation: nutritional improvement and potential application in breadmaking. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.66.

16.               Carlo Giuseppe Rizzello, Michela Verni, Erica Pontonio, Marco Gobbetti, Laitila A., Kati Katina, Rossana Coda. 2018. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for faba bean fermentation. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.96.

17.               Erica Pontonio, Cinzia Dingeo, Marco Gobbetti, Carlo Giuseppe Rizzello.  Maize milling by-products: from food wastes to nutritive improvers through lactic acid fermentation. Book of Abstracts, FEMS-2019 8th Congress of European Microbiologists, 7-11 July 2019 | Glasgow, Scotland; p.130.

18.               Erica Pontonio, Marco Montemurro, Ilaria De Pasquale, Rosa Schettino, Marco Gobbetti, Carlo Giuseppe Rizzello.  Exploring the lactic acid bacteria biodiversity to select starters for the fermentation of non-wheat flours. Book of Abstracts, 5th International Conference on Microbial Diversity, Catania, Italy. 25-27 September 2019 pp.262-263.

19.               Erica Pontonio, Michela Verni, Cinzia Dingeo, Carlo Giuseppe Rizzello. Bioprocessed Arthrospira platensis: Functional and Nutritional Implications. The World Microbe Forum 2021 hold on-line 20 – 24 June 2021.

20.               Carlo Giuseppe Rizzello, Michela Verni, Marco Montemurro, Giuseppe Perri, Raffaella Di Cagno, Erica Pontonio, Rossana Coda. Fermentation and zero-waste strategies for the cereal industry: from functional foods to bioplastics. International Symposium on sourdough “Resilience, Sustainability, Wellness. June 14 – 17 June 2022. Bozen

21.               Erica Pontonio. Sourdough fermented hemp: food innovation for an unexploited ingredient. 8th International Symposium on sourdough “Resilience, Sustainability, Wellness. June 14 – 17 June 2022. Bozen

22.               Giuseppe Perri, Michela Verni, Erica Pontonio, Giuseppe Celano, Maria Calasso, Maria De Angelis, Carlo Giuseppe Rizzello. Understanding the Italian traditional methods for sourdough propagation: an integrated analytical approach. 8th International Symposium on sourdough “Resilience, Sustainability, Wellness. June 14 – 17 June 2022. Bozen

23.               Marco Montemurro, Angela Longo, Erica Pontonio, Carlo Giuseppe Rizzello. Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater. IV Convegno AISSA#UNDER40. Nuove frontiere e sfide per la sostenibilità dei sistemi Agro-Silvo-Pastorali e la sicurezza alimentare. Fisciano, 12-13 luglio 2023.

 

Azioni sul documento

ultima modifica 19/02/2024