PUBBLICAZIONI SU RIVISTE SCIENTIFICHE INTERNAZIONALI CON PEER REVIEW

• Abbasi Parizad P., Marengo M., Bonomi F., Scarafoni A., Pagani M.A., Marti A., Iametti S. (2020) Bio-functional and molecular properties of pasta from pigmented wheat. Foods, 9, 163; doi:10.3390/foods9020163.
• Galli V., Venturi M., Guerrini S., Blandino M., Luti S., Pazzagli L., Granchi L. (2020) Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains. Foods, 9(5), 640.
• Luti S., Mazzoli L., Ramazzotti M., Galli V., Venturi M., Marino G., Lehmann M., Guerrini S., Granchi L., Paoli P., Pazzagli L. (2020) Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads. Food Chemistry, 126710.
• Palla M., Cristani C., Giovannetti M., Agnolucci M. (2020) Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough. Applied Sciences, 10(3), 1043 (doi.org/10.3390/app10031043).
• Pontonio E., Dingeo C., Di Cagno R., Blandino M., Gobbetti M., Rizzello C.G. (2020) Brans from hull-less barley, emmer and pigmented wheat varieties: from by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase. International Journal of Food Microbiology, 313: 108384. DOI: 10.1016/j.ijfoodmicro.2019.108384.
• Palla M., Agnolucci M., Calzone A., Giovannetti M., Di Cagno R., Gobbetti M., Rizzello C.G., Pontonio E. (2019) Exploitation of autochthonous Tuscan sourdough yeasts as potential starters. International Journal of Food Microbiology 302:59-68 (doi.org/10.1016/j.ijfoodmicro.2018.08.004).
• Pasqualone A., Caponio F., Pagani M.A., Summo C, Paradiso V.M. (2019) Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chemistry, 289 575–581.
• Milanović V., Osimani A., Garofalo C., Belleggia L., Maoloni A., Cardinali F., Mozzon M., Foligni R., Aquilanti L., Clementi F. Selection of cereal sourced lactic acid bacteria as candidate starters for the baking industry. Plos One  (https://doi.org/10.1371/journal.pone.0236190) July 23, 2020.
• Pagani M.A., Giordano D., Cardone G., Pasqualone A., Casiraghi M.C., Erba D., Blandino M., Marti A. Nutritional features and bread-making performance of wholegrain flour: does the milling system matter? Foods (under review)
• Palla M., Blandino M., Grassi A., Giordano D., Sgherri C., Quartacci M.F., Reyneri A., Agnolucci M., Giovannetti M. Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours. Scientific Reports (under review).
• Pasqualone A., Blandino M., Casiraghi M.C., Erba D., Galli V., Ferranti P., Marti A. Effect of pigmented wheat on volatile profile, quality and nutritional characteristics of sourdough-leavened bread containing fermented bran. Foods (in preparation).

PUBBLICAZIONI IN ATTI DI CONGRESSI INTERNAZIONALI

• Agnolucci M., Palla M., Giovannetti M. (2019) Designing healthy sourdough bread. Atti del “10th PROBIOTICS, PREBIOTICS & NEW FOODS, NUTRACEUTICALS AND BOTANICALS for NUTRITION & HUMAN and MICROBIOTA HEALTH”. Invited lecture, Session “Microbiome and Foods” pp. 25-26. Rome 8-10, 2019 (Italy).
• Giordano D., Cardone G., Tomatis S., Pagani M.A., Blandino M. (2019) Comparison of stone-milled and recombined whole-grain flours for their rheological properties and bioactive compound content. 19th ICC Conference 2019 Science meets Technology, Vienna, Austria 24 – 25 April 2019, pp. 135. (https://www.icc.or.at/events/16-icc-symposium).
  This study won the BEST POSTER AWARD-Journal of Cereal for innovative or exceptional work in cereal research.
• Palla M., Agnolucci, M., Calzone A., Giovannetti M., Di Cagno R., Rizzello C.G., Pontonio E. (2018) Molecular, pro-technological and functional characterization of yeasts isolated from Tuscan sourdoughs to be used as potential starters. Atti del “VII INTERNATIONAL SYMPOSIUM ON SOURDOUGH “Sourdough for health” p.53. June 6-8, 2018, Cork (Ireland). Selected for oral presentation.

• Ferranti P., Iacomino G., Mamone G., Picariello G., Di Stasio L., Adalgisa Nicolai M., Blandino M. (2019). Production, digestibility and antioxidant peptides of bread produced by use of selected functional grains. 6th International Conference on Food Digestion, Granada, 2-4 April 2019, pag. 86.

PUBBLICAZIONI IN ATTI DI CONGRESSI NAZIONALI

• Luti S., Galli V., Mazzoli L., Venturi M., Guerrini S., Baharloei M., Vincenzini M., Granchi L., Pazzagli L. (2018) Investigating the nutraceutical properties of peptides extracted from Tuscany sourdoughs. XV Congresso FISV, Roma 18-21 settembre 2018. Section 19- Nutrition Biochemistry – Poster O19.2 (pag. 215 atti del congresso).
• Luti S., Mazzoli L., Pazzagli L. (2017) Effect of selected lactic acid bacteria on antioxidant and anti-inflammatory properties of sourdough. 59th SIB Meeting site, Caserta 20-22 Settembre. Section 4 – Nutrition and Enviroment – pag. 157. Selected for oral presentation.
• Mazzoli L, Luti S, Guerrini S, Vincenzini M, Pazzagli L. (2016) Characterization of peptide fraction from sourdoughs. XIV Congresso FISV, Roma 20-23 settembre 2016. Section 21 – Nutrition Biochemistry – Poster P21.5 (pag. 122 atti del congresso).

COMUNICAZIONI A CONGRESSI INTERNAZIONALI

• Cardone G., Blandino M., Giordano D., Pagani M.A., Marti A. (2020) Stone- vs roller-milling: effect on bread-making. Cereals & Europe Spring Meeting, 27-30, April Thessaloniki, Greece. Postponed to 31 August-3 September 2020.
• Iacomino G., Mamone G., Picariello G., Di Stasio L., Nicolai M.A., Blandino M., Ferranti P. (2019) Composition, digestibility and bioactive components of bread produced with functional wheat cultivars. EFFoST2019 Conference. Rotterdam 12-14 November 2019.

COMUNICAZIONI A CONGRESSI NAZIONALI

• Cardone G., Blandino M., Giordano D., Pagani M.A., Marti A. (2020) Macinazione a pietra vs macinazione a cilindri: effetto del processo di macinazione sulle performance in panificazione. 12° Convegno AISTEC, Portici (NA), 17-19 giugno. Postponed to 2021.
• Pontonio E., Dingeo C., Di Cagno R., Blandino M., Gobbetti M., Rizzello C.G. (2020) Impiego combinato di xilanasi e batteri lattici selezionati per l’ottenimento di miglioratori nutrizionali innovativi da sottoprodotti della molitura. 12° Convegno AISTEC, Portici (NA), 17-19 June 2020. Postponed to 2021.
• Luti S.*, Galli V., Mazzoli L., Venturi M., Guerrini S., Paoli P., Vincenzini M., Granchi L., Pazzagli L. (2018) Effect of different lactic acid bacteria strains on antioxidant and anti-inflammatory properties of sourdough Food School Protein 2018- Nutritional Biochemistry group. Oral presentation.
• Agnolucci M., Palla M., Cristani C., Giovannetti M. (2017) Lievito madre: isolamento e caratterizzazione di fermenti per la produzione di pane ad alto valore nutrizionale. Convegno AITA “I prodotti da forno: Qualità, mercato e nuove opportunità” Milano 5 maggio 2017.

ARTICOLI DIVULGATIVI

• Palla M., Agnolucci M., Giovannetti M. (2019) Una fetta di benessere. pp.8-12. In ELISIR DI SALUTE vol. 09-10/2019