Sfoglia per Autore
Development of a multi-species semi-liquid sourdough starter
2015 Manuel Venturi, Viola Galli, Simona Guerrini, Lisa Granchi, Massimo Vincenzini
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread”
2016 Galli V., M. Venturi, N. Pini, L. Granchi, S. Guerrini, M. Vincenzini
Microbial biodiversity exploitation for the development of tailored liquid sourdough.
2016 Venturi M., V. Galli, L. Granchi, S. Guerrini, M. Vincenzini
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
Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour
2017 Galli V., M. Venturi, A. Ricci, S. Guerrini, L. Granchi, M. Vincenzini.
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
Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations
2018 Galli V., M. Venturi, N. Pini, L. Granchi, S. Guerrini and M. Vincenzini
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
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production
2018 Alessandra Adessi , Manuel Venturi, Francesco Candeliere, Viola Galli, Lisa Granchi, Roberto De Philippis
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings
2019 Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi, Massimo Vincenzini
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour
2019 Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour
2019 Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa
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
Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread
2019 Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi
Monitoring, identification and technological features assessment of lactic acid bacteria isolated from cricket powder sourdough spontaneous fermentation.
2019 Manuel Venturi, Viola Galli, Asia Gianni, Niccolò Pini, Lisa Granchi
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
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
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
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production
2020 Galli, Viola; Venturi, Manuel; Pini, Niccolò; Granchi, Lisa
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains
2020 Galli, Viola; Venturi, Manuel; Guerrini, Simona; Blandino, Massimo; Luti, Simone; Pazzagli, Luigia; Granchi, Lisa
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Development of a multi-species semi-liquid sourdough starter | 2015 | Manuel Venturi, Viola Galli, Simona Guerrini, Lisa Granchi, Massimo Vincenzini | |
| Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” | 2016 | Galli V., M. Venturi, N. Pini, L. Granchi, S. Guerrini, M. Vincenzini | |
| Microbial biodiversity exploitation for the development of tailored liquid sourdough. | 2016 | Venturi M., V. Galli, L. Granchi, S. Guerrini, M. Vincenzini | |
| 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 | |
| Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour | 2017 | Galli V., M. Venturi, A. Ricci, S. Guerrini, L. Granchi, M. Vincenzini. | |
| 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 | |
| Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations | 2018 | Galli V., M. Venturi, N. Pini, L. Granchi, S. Guerrini and M. Vincenzini | |
| 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 | |
| Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production | 2018 | Alessandra Adessi , Manuel Venturi, Francesco Candeliere, Viola Galli, Lisa Granchi, Roberto De Philippis | |
| Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings | 2019 | Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi, Massimo Vincenzini | |
| Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour | 2019 | Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi | |
| Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour | 2019 | Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa | |
| 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 | |
| Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread | 2019 | Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi | |
| Monitoring, identification and technological features assessment of lactic acid bacteria isolated from cricket powder sourdough spontaneous fermentation. | 2019 | Manuel Venturi, Viola Galli, Asia Gianni, Niccolò Pini, Lisa Granchi | |
| 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 | |
| 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 | |
| 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 | |
| Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production | 2020 | Galli, Viola; Venturi, Manuel; Pini, Niccolò; Granchi, Lisa | |
| Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains | 2020 | Galli, Viola; Venturi, Manuel; Guerrini, Simona; Blandino, Massimo; Luti, Simone; Pazzagli, Luigia; Granchi, Lisa |
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