Sfoglia per Autore
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages.
2010 S. Guerrini; M. Venturi; S. Mangani; M. Vincenzini
Phenotipic characterization of Lactobacillus sanfranciscensis strains isolated from traditional sourdough products.
2010 M. Venturi; S. Mallardi; S. Guerrini; M. Vincenzini
Development of starter cultures for manufacturing a sweet traditional sourdough product.
2011 M. Venturi; S. Guerrini; S. De Lorenzo; M. Vincenzini
Microbial stability of a traditional sourdough bearing dominant populations in potential competition each other.
2011 M. Venturi; S. Guerrini; M. Vincenzini
Development of a RAPD-PCR protocol for typing Lactobacillus sanfranciscensis strains isolated from traditional sourdough production processes.
2011 M. Venturi; S. Guerrini; M. Vincenzini
Selection of lactic acid bacteria to be used as sourdough starter cultures: the technological performances of Lactobacillus rossiae.
2011 M. Venturi; S. Guerrini; C. Lami; M. Vincenzini
Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products.
2011 M. Venturi; S. Guerrini; M. Vincenzini
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods
2012 M.Venturi; S.Guerrini; M.Vincenzini
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles
2012 M.Venturi; S.Guerrini; L.Granchi; M.Vincenzini
INVESTIGATION ON THE PERFORMANCE OF LACTOBACILLUS ROSSIAE AND LACTOBACILLUS SANFRANCISCENSIS IN UNPROOFED FROZEN SOURDOUGHS
2012 VENTURI M.; GUERRINI S.; PARISSI N.; VINCENZINI M.
TYPING OF LACTIC ACID BACTERIA ISOLATES FROM ARTISAN FERMENTED SAUSAGES BY COMBINING CONVENTIONAL AND MULTIPLEX RAPD-PCR PROFILES
2012 VENTURI M.; GUERRINI S.; FRILLI C.; VINCENZINI M.
Control of mixing step in the bread production with weak wheat flour and sourdough
2013 Parenti, A.; Guerrini, L.; Granchi, L.; Venturi, M.; Benedettelli, S.; Nistri, F.
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content
2017 Simona Guerrini; Venturi, Manuel; Mangani, Silvia; Mari, Eleonora; Vincenzini, Massimo ; Granchi, Lisa
Spirulina crostini: a new sourdough bakery product
2017 Alberto, Niccolai; Manuel, Venturi; Viola, Galli; Niccolò, Pini; Liliana, Rodolfi; Natascia, Biondi; Massimo, D’Ottavio; Ana Paula Batista, ; Anabela, Raymundo; Isabel, Sousa; Mario, Tredici
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods
2018 Alberto Niccolai, Emer Shannon, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Natascia Biondi, Ana Paula Batista, Anabela Raymundo, Isabel Sousa, Nissreen Abu-Ghannam, Mario R. Tredici
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough
2018 Galli, Viola; Mazzoli, Lorenzo; Luti, Simone; Venturi, Manuel; Guerrini, Simona; Paoli, Paolo; Vincenzini, Massimo; Granchi, Lisa*; Pazzagli, Luigia
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition
2019 Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi,Natascia Biondi, Massimo D’Ottavio, Ana Paula Batista, Anabela Raymundo, Lisa Granchi, Mario Tredici
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini”
2020 Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Natascia Biondi, Lisa Granchi, Mario R. Tredici
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages
2020 Alberto Niccolai, Liliana Rodolfi, Natascia Biondi, Manuel Venturi, Viola Galli, Ana Paula Batista, Anabela Raymundo, Isabel Sousa, Polona Jamnik, Nissreen Abu-Ghannam, Mario R. Tredici
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads
2020 Luti, Simone; Mazzoli, Lorenzo; Ramazzotti, Matteo; Galli, Viola; Venturi, Manuel; Marino, Giada; Lehmann, Martin; Guerrini, Simona; Granchi, Lisa; Paoli, Paolo; Pazzagli, Luigia
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