Pontonio E - Search Results

1

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.

Torreggiani A, Demarinis C, Pinto D, Papale A, Difonzo G, Caponio F, Pontonio E, Verni M, Rizzello CG. Torreggiani A, et al. Among authors: pontonio e. Antioxidants (Basel). 2023 Jul 29;12(8):1521. doi: 10.3390/antiox12081521. Antioxidants (Basel). 2023. PMID: 37627516 Free PMC article.

2

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread.

Montemurro M, Beccaccioli M, Perri G, Rizzello CG, Reverberi M, Pontonio E. Montemurro M, et al. Among authors: pontonio e. Int J Food Microbiol. 2023 Nov 2;404:110322. doi: 10.1016/j.ijfoodmicro.2023.110322. Epub 2023 Jul 13. Int J Food Microbiol. 2023. PMID: 37454506

3

Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product.

Demarinis C, Montemurro M, Torreggiani A, Pontonio E, Verni M, Rizzello CG. Demarinis C, et al. Among authors: pontonio e. Microorganisms. 2023 Jun 18;11(6):1607. doi: 10.3390/microorganisms11061607. Microorganisms. 2023. PMID: 37375109 Free PMC article.

4

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties.

Vacca M, Pinto D, Annunziato A, Ressa A, Calasso M, Pontonio E, Celano G, De Angelis M. Vacca M, et al. Among authors: pontonio e. Antioxidants (Basel). 2023 Apr 1;12(4):845. doi: 10.3390/antiox12040845. Antioxidants (Basel). 2023. PMID: 37107220 Free PMC article.

5

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives.

Verni M, Demarinis C, Rizzello CG, Pontonio E. Verni M, et al. Among authors: pontonio e. Foods. 2023 Feb 26;12(5):983. doi: 10.3390/foods12050983. Foods. 2023. PMID: 36900500 Free PMC article. Review.

6

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization.

Montemurro M, Verni M, Rizzello CG, Pontonio E. Montemurro M, et al. Among authors: pontonio e. Foods. 2023 Jan 20;12(3):485. doi: 10.3390/foods12030485. Foods. 2023. PMID: 36766014 Free PMC article.

7

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater.

Montemurro M, Salvatori G, Alfano S, Martinelli A, Verni M, Pontonio E, Villano M, Rizzello CG. Montemurro M, et al. Among authors: pontonio e. Front Microbiol. 2022 Sep 21;13:1000962. doi: 10.3389/fmicb.2022.1000962. eCollection 2022. Front Microbiol. 2022. PMID: 36212839 Free PMC article.

8

Editorial: The interplay between food and intestinal microbiota: How they impact on the well-being status of the host.

Liso M, De Giuseppe R, Pontonio E. Liso M, et al. Among authors: pontonio e. Front Microbiol. 2022 Jul 15;13:980243. doi: 10.3389/fmicb.2022.980243. eCollection 2022. Front Microbiol. 2022. PMID: 35923411 Free PMC article. No abstract available.

9

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis.

Verni M, Dingeo C, Rizzello CG, Pontonio E. Verni M, et al. Among authors: pontonio e. Front Microbiol. 2021 Dec 8;12:744437. doi: 10.3389/fmicb.2021.744437. eCollection 2021. Front Microbiol. 2021. PMID: 34956114 Free PMC article.

10

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese.

Pontonio E, Montemurro M, De Gennaro GV, Miceli V, Rizzello CG. Pontonio E, et al. Foods. 2021 Oct 25;10(11):2573. doi: 10.3390/foods10112573. Foods. 2021. PMID: 34828854 Free PMC article.

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