Sfoglia per Autore
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
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
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial
2021 Pagliai, Giuditta; Venturi, Manuel; Dinu, Monica; Galli, Viola; Colombini, Barbara; Giangrandi, Ilaria; Maggini, Niccolò; Sofi, Francesco; Granchi, Lisa
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread
2021 Galli, Viola; Venturi, Manuel; Cardone, Gaetano; Pini, Niccolò; Marti, Alessandra; 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.
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours
2021 Luti, Simone; Galli, Viola; Venturi, Manuel; Granchi, Lisa; Paoli, Paolo; Pazzagli, Luigia
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods
2022 Venturi, Manuel; Cappelli, Alessio; Pini, Niccolò; Galli, Viola; Lupori, Lucrezia; Granchi, Lisa; Cini, Enrico
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity
2023 D. Balli, L. Cecchi, G. Pieraccini, M. Venturi, V. Galli, M. Reggio, D. Di Gioia, S. Furlanetto, S. Orlandini, M. Innocenti, N. Mulinacci
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