Sfoglia per Autore
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 evolution during consecutive backsloppings in liquid and firm sourdough fermentations
2018 Galli V., M. Venturi, N. Pini, L. Granchi, S. Guerrini and M. Vincenzini
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
Effect of consumption of ancient grain bread leavened with sourdough or with brewer’s yeast on cardio-metabolic risk parameters: a dietary intervention trial
2020 Pagliai, G.; Dinu, M.; Colombini, B.; Pini, N.; Granchi, L.; Sofi, F.
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
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties
2021 Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Sodi, Costanza; Granchi, Lisa
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”
2021 Niccolai, Alberto; Venturi, Manuel; Galli, Viola; Pini, Niccolò; Rodolfi, Liliana; Biondi, Natascia; Granchi, Lisa; Tredici, Mario R.
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