Marco Montemurro

Marco Montemurro

Institute of Sciences of Food Production, CNR - / Italy
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1799293
person_outline Marco Montemurro's MOST POPULAR ARTICLES
1-) Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of … CG Rizzello, A Lorusso, M Montemurro, M Gobbetti Food microbiology 56, 1-13, 2016 1962016
2-) Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features A Lorusso, M Verni, M Montemurro, R Coda, M Gobbetti, CG Rizzello LWT 78, 215-221, 2017 1482017
3-) Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challengesM Montemurro, E Pontonio, R Coda, CG RizzelloFoods 10 (2), 316, 20211682021
4-) Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted floursM Montemurro, E Pontonio, M Gobbetti, CG RizzelloInternational Journal of Food Microbiology 302, 47-58, 20191662019
5-) Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beveragesA Lorusso, R Coda, M Montemurro, CG RizzelloFoods 7 (4), 51, 20181412018