Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features by Flavia Casciano, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti, Lorenza Conterno

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The Impact of Rye and Barley Malt and Different Strains of <i>Saccharomyces cerevisiae</i> on Beer Volatilome by Noemi Tocci, Gian Marco Riccio, Abirami Ramu Ganesan, Philipp Hoellrigl, Peter Robatscher, Lorenza Conterno

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Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without <i>Ribes nigrum</i> by Giulia Chitarrini, Luca Debiasi, Mary Stuffer, Eva Ueberegger, Egon Zehetner, Henry Jaeger, Peter Robatscher, Lorenza Conterno

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Innocell Bioreactor: An Open-Source Development to Produce Biomaterials for Food and Packaging Based on Fermentation Processes by Nitzan Cohen, Emma Sicher, Camilo Ayala-Garcia, Ignacio Merino Sanchez-Fayos, Lorenza Conterno, Secil Ugur Yavuz

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The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain by Abirami Ramu Ganesan, Philipp Hoellrigl, Hannah Mayr, Demian Martini Loesch, Noemi Tocci, Elena Venir, Lorenza Conterno

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<i>Torulaspora delbrueckii</i> Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production by Noemi Tocci, Magdalena Egger, Philipp Hoellrigl, Christof Sanoll, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Sylvia Schnell, Doris Rauhut, Lorenza Conterno

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