日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Gut microbiome modulation by cricket, pea, and whey protein using the SHIME in vitro simulator

利用SHIME体外模拟器研究蟋蟀、豌豆和乳清蛋白对肠道微生物群的调节作用

期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-026-00785-9
Franciosa, Irene; Castelnuovo, Gabriele; Cantele, Carolina; Cardenia, Vladimiro; Bo, Simona; Ponzo, Valentina; Goitre, Ilaria; Pontonio, Erica; Tortarolo, Dora; Verni, Michela; Bugianesi, Elisabetta; Cordero, Francesca; Beccuti, Marco; Cocolin, Luca; Ferrocino, Ilario
微生物学
发表日期：2026
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Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour

开发、优化和综合表征以烘焙和非烘焙发芽大麦粉为强化剂的米基酸奶替代品

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101059
Caponio, Mario; Verni, Michela; Tlais, Ali Zein Alabiden; Longo, Edoardo; Pontonio, Erica; Di Cagno, Raffaella; Rizzello, Carlo Giuseppe
发表日期：2025
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Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry

针对发芽小麦和大麦粉的定制发酵及其在面包制作中的应用：与烘焙行业传统方法的全面比较

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101053
Perri, Giuseppe; Difonzo, Graziana; Ciraldo, Lorenzo; Rametta, Federico; Gadaleta-Caldarola, Gaia; Ameur, Hana; Nikoloudaki, Olga; De Angelis, Maria; Caponio, Francesco; Pontonio, Erica
发表日期：2025
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Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using Azohydromonas lata DSM 1123

利用 Azohydromonas lata DSM 1123 从乳清干酪废乳中优化 PHB 生产底物

期刊:Microorganisms
影响因子:4.2
doi:10.3390/microorganisms13081917
Longo, Angela; Sconosciuto, Luca; Verni, Michela; Carofiglio, Vito Emanuele; Centrone, Domenico; Villano, Marianna; Salvatori, Gaia; Pontonio, Erica; Montemurro, Marco; Rizzello, Carlo Giuseppe
发表日期：2025
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Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives

利用生物加工技术保存和提高微藻的营养和功能潜力：新的见解和展望

期刊:Foods
影响因子:5.1
doi:10.3390/foods12050983
Verni, Michela; Demarinis, Chiara; Rizzello, Carlo Giuseppe; Pontonio, Erica
发表日期：2023
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Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization

添加大麻粉的植物基酸奶样产品的设计：配方和特性分析

期刊:Foods
影响因子:5.1
doi:10.3390/foods12030485
Montemurro, Marco; Verni, Michela; Rizzello, Carlo Giuseppe; Pontonio, Erica
发表日期：2023
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Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties

富含朝鲜蓟叶提取物的无麸质面包在体外发挥抗氧化和抗炎特性

期刊:Antioxidants
影响因子:
doi:10.3390/antiox12040845
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, Arianna Ressa, Maria Calasso, Erica Pontonio, Giuseppe Celano, Maria De Angelis
免疫
发表日期：2023
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Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges

牛奶替代品和非乳制发酵产品：趋势与挑战

期刊:Foods
影响因子:5.1
doi:10.3390/foods10020222
Pontonio, Erica; Rizzello, Carlo Giuseppe
发表日期：2021
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Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

植物基酸奶替代品：最新进展及生物技术新挑战展望

期刊:Foods
影响因子:5.1
doi:10.3390/foods10020316
Montemurro, Marco; Pontonio, Erica; Coda, Rossana; Rizzello, Carlo Giuseppe
发表日期：2021
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Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

乳酸菌发酵和内肽酶处理可改善钝顶螺旋藻的功能和营养特性

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2021.744437
Verni, Michela; Dingeo, Cinzia; Rizzello, Carlo Giuseppe; Pontonio, Erica
发表日期：2021
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