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List of works by Marco Montemurro

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

scientific article published on 12 December 2017

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

scientific article published on 08 August 2018

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

scientific article published on 03 July 2019

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

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

scientific article published on 14 October 2020

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.

scientific article published on 18 April 2019

Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

scientific article published on 04 December 2019

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages.

scientific article published in April 2018

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