Design and Characterization of a Novel Fermented Beverage from Lentil Grains by Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Federico Baruzzi

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Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives by Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio

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Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts by Chiara Demarinis, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello, Federico Baruzzi

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Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt by Chiara Demarinis, Michela Verni, Prabin Koirala, Silvia Cera, Carlo Giuseppe Rizzello, Rossana Coda

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Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product by Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello

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Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential by Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello

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