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

por Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, Carlo Giuseppe Rizzello
Publicado 2021

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

por Erica Pontonio, Raffaella Di Cagno, Jennifer Mahony, Alessia Lanera, Maria De Angelis, Douwe van Sinderen, Marco Gobbetti
Publicado 2017