| Microbial ecology dynamics during rye and wheat sourdough preparation D Ercolini, E Pontonio, F De Filippis, F Minervini, A La Storia, M Gobbetti, ... Applied and Environmental Microbiology 79 (24), 7827-7836, 2013 | 229 | 2013 |
| Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges M Montemurro, E Pontonio, R Coda, CG Rizzello Foods 10 (2), 316, 2021 | 188 | 2021 |
| Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours M Montemurro, E Pontonio, M Gobbetti, CG Rizzello International Journal of Food Microbiology 302, 47-58, 2019 | 176 | 2019 |
| Drivers for the establishment and composition of the sourdough lactic acid bacteria biota M Gobbetti, F Minervini, E Pontonio, R Di Cagno, M De Angelis International Journal of Food Microbiology 239, 3-18, 2016 | 153 | 2016 |
| Applications of microbial fermentations for production of gluten-free products and perspectives E Zannini, E Pontonio, DM Waters, EK Arendt Applied microbiology and biotechnology 93, 473-485, 2012 | 152 | 2012 |
| How to improve the gluten-free diet: The state of the art from a food science perspective M Gobbetti, E Pontonio, P Filannino, CG Rizzello, M De Angelis, ... Food Research International 110, 22-32, 2018 | 133 | 2018 |
| Bioprocessing of brewers’ spent grain enhances its antioxidant activity: Characterization of phenolic compounds and bioactive peptides M Verni, E Pontonio, A Krona, S Jacob, D Pinto, F Rinaldi, V Verardo, ... Frontiers in microbiology 11, 1831, 2020 | 131 | 2020 |
| Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours I De Pasquale, E Pontonio, M Gobbetti, CG Rizzello International Journal of Food Microbiology 316, 108426, 2020 | 118 | 2020 |
| Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm-to liquid-sourdough fermentation R Di Cagno, E Pontonio, S Buchin, M De Angelis, A Lattanzi, F Valerio, ... Applied and Environmental Microbiology 80 (10), 3161-3172, 2014 | 112 | 2014 |
| Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation L Nionelli, E Pontonio, M Gobbetti, CG Rizzello International journal of food microbiology 266, 173-182, 2018 | 94 | 2018 |
| Metabolism of fructophilic lactic acid bacteria isolated from the Apis mellifera L. bee gut: Phenolic acids as external electron acceptors P Filannino, R Di Cagno, R Addante, E Pontonio, M Gobbetti Applied and environmental microbiology 82 (23), 6899-6911, 2016 | 91 | 2016 |
| Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis CG Rizzello, I Cavoski, J Turk, D Ercolini, L Nionelli, E Pontonio, ... Applied and Environmental Microbiology 81 (9), 3192-3204, 2015 | 88 | 2015 |
| Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation L Nionelli, N Curri, JA Curiel, R Di Cagno, E Pontonio, I Cavoski, ... Food Microbiology 44, 96-107, 2014 | 83 | 2014 |
| 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 L Nionelli, M Montemurro, E Pontonio, M Verni, M Gobbetti, CG Rizzello International journal of food microbiology 279, 14-25, 2018 | 73 | 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 E Pontonio, L Nionelli, JA Curiel, A Sadeghi, R Di Cagno, M Gobbetti, ... Food microbiology 47, 99-110, 2015 | 69 | 2015 |
| Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications R Coda, M Kianjam, E Pontonio, M Verni, R Di Cagno, K Katina, ... International Journal of Food Microbiology 248, 10-21, 2017 | 66 | 2017 |
| Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity E Pontonio, M Montemurro, D Pinto, B Marzani, A Trani, G Ferrara, ... Frontiers in Microbiology 10, 1550, 2019 | 65 | 2019 |
| Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase E Pontonio, C Dingeo, R Di Cagno, M Blandino, M Gobbetti, CG Rizzello International journal of food microbiology 313, 108384, 2020 | 58 | 2020 |
| Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation S Raho, VE Carofiglio, M Montemurro, V Miceli, D Centrone, P Stufano, ... Foods 9 (10), 1459, 2020 | 57 | 2020 |
| Maize milling by-products: From food wastes to functional ingredients through lactic acid bacteria fermentation E Pontonio, C Dingeo, M Gobbetti, CG Rizzello Frontiers in Microbiology 10, 561, 2019 | 54 | 2019 |
