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Page 1
Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.
Foods. 2023 Jul 8;12(14):2641. doi: 10.3390/foods12142641.
Foods. 2023.
PMID: 37509733
Free PMC article.
Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread.
Sanna M, Fois S, Falchi G, Campus M, Roggio T, Catzeddu P.
Sanna M, et al. Among authors: catzeddu p.
Food Sci Biotechnol. 2018 Dec 15;28(3):721-730. doi: 10.1007/s10068-018-0530-y. eCollection 2019 Jun.
Food Sci Biotechnol. 2018.
PMID: 31093429
Free PMC article.
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Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.
Piga A, Conte P, Fois S, Catzeddu P, Del Caro A, Sanguinetti AM, Fadda C.
Piga A, et al. Among authors: catzeddu p.
Foods. 2021 Apr 22;10(5):920. doi: 10.3390/foods10050920.
Foods. 2021.
PMID: 33922117
Free PMC article.
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In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough.
Fois S, Piu PP, Sanna M, Roggio T, Catzeddu P.
Fois S, et al. Among authors: catzeddu p.
Foods. 2021 Oct 19;10(10):2507. doi: 10.3390/foods10102507.
Foods. 2021.
PMID: 34681556
Free PMC article.
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Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties.
Fois S, Campus M, Piu PP, Siliani S, Sanna M, Roggio T, Catzeddu P.
Fois S, et al. Among authors: catzeddu p.
Foods. 2019 Sep 18;8(9):422. doi: 10.3390/foods8090422.
Foods. 2019.
PMID: 31540522
Free PMC article.
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Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria.
Secchi N, Giunta D, Pretti L, García MR, Roggio T, Mannazzu I, Catzeddu P.
Secchi N, et al. Among authors: catzeddu p.
J Ind Microbiol Biotechnol. 2012 Jan;39(1):175-81. doi: 10.1007/s10295-011-1013-9. Epub 2011 Jul 8.
J Ind Microbiol Biotechnol. 2012.
PMID: 21739193
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Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results.
Catzeddu P, Mura E, Parente E, Sanna M, Farris GA.
Catzeddu P, et al.
Syst Appl Microbiol. 2006 Mar;29(2):138-44. doi: 10.1016/j.syapm.2005.07.013. Epub 2005 Aug 22.
Syst Appl Microbiol. 2006.
PMID: 16464695
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