Francesca Luziatelli

TL;DR: An up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide.

TL;DR: The results demonstrated that engineered derivatives of strain BF13 accumulate vanillin if inactivation of vdh is associated with concurrent expression of structural genes for feruloyl-CoA synthetase (fcs) and hydratase/aldolase (ech) from a low-copy plasmid.

TL;DR: It emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean, and organoleptic acceptability can be improved by incorporating leguminous flours.

TL;DR: PGPB improved the growth of both plant species under RP, with limited differences among the strains, whereas AMF only improved tomato growth under TSP, and differences between microbial systems were explained by a bacterial effect on the total root length but not on the mean root diameter.

TL;DR: In this paper, the possibility of obtaining vanillin from bioconversion of ferulic acid derived from enzymatic hydrolysis of wheat bran was explored, and a vanillin molar yield of 50% was obtained, but most of the vanillin produced was reduced to vanillyl alcohol.