Giuseppe Perri

Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello et al. · Food Chemistry · 2021 · 87 citations · Full text

Food Chemistry, Food Fermentation, Sourdough Fermentation +4

Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours

Giuseppe Perri, Francesco Maria Calabrese, Carlo Giuseppe Rizzello et al. · LWT · 2020 · 27 citations · Full text

Food Fermentation, Food Spoilage, Legume Flours +5

Comparative assessment of metribuzin sorption efficiency of biochar, hydrochar and vermicompost

Elisabetta Loffredo, Marco Parlavecchia, Giuseppe Perri et al. · Journal of Environmental Science and Health Part B · 2019 · 26 citations

Exploitation of sprouted barley grains and flour through sourdough fermentation

Giuseppe Perri, Andrea Minisci, Marco Montemurro et al. · LWT · 2023 · 24 citations · Full text

Nutrition, Engineering, Bioenergy +25

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini et al. · Foods · 2021 · 21 citations · Full text