Marco Montemurro

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

Carlo Giuseppe Rizzello, Anna Lorusso, Marco Montemurro et al. · Food Microbiology · 2015 · 214 citations

Food Chemistry, Food Fermentation, Lactic Acid Bacteria +7

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

Marco Montemurro, Erica Pontonio, Marco Gobbetti et al. · International Journal of Food Microbiology · 2018 · 168 citations

Food Chemistry, Nutrition, Food Fermentation +8

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

Anna Lorusso, Michela Verni, Marco Montemurro et al. · LWT · 2016 · 145 citations · Full text

Food Chemistry, Pasta Making, Nutritional Features

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

Anna Lorusso, Rossana Coda, Marco Montemurro et al. · Foods · 2018 · 140 citations · Full text

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

Carlo Giuseppe Rizzello, Piero Portincasa, Marco Montemurro et al. · Nutrients · 2019 · 114 citations · Full text