List of works - Erica Pontonio

Cloning, expression and characterization of a β-D-xylosidase from Lactobacillus rossiae DSM 15814(T)

scientific article (publication date: 3 May 2016)

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

scientific article

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.

scientific article

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L

scientific article published on 26 June 2018

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

scientific article

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters

scientific article published on 06 August 2018

Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

scientific article published on 25 November 2016

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.

scientific article

How to improve the gluten-free diet: The state of the art from a food science perspective

scientific article published on 13 April 2017

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.).

scientific article published on 10 December 2020

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

scientific article published on 08 August 2018

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

scientific article published on 9 December 2014

Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors.

scientific article published on 16 September 2016

Microbial ecology dynamics during rye and wheat sourdough preparation

scientific article

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis

scientific article

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

scientific article published on 24 April 2018

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

scientific article published on 29 July 2023

List of works by Erica Pontonio

Cloning, expression and characterization of a β-D-xylosidase from Lactobacillus rossiae DSM 15814(T)

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters

Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.

How to improve the gluten-free diet: The state of the art from a food science perspective

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.).

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors.

Microbial ecology dynamics during rye and wheat sourdough preparation

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis

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

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

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