VENTURI, MANUEL
VENTURI, MANUEL
Gestione Sistemi Agrari, Alimentari e Forestali (GESAAF) (attivo dal 01/01/2013 al 31/12/2021)
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
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
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
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
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.
Development of a RAPD-PCR protocol for typing Lactobacillus sanfranciscensis strains isolated from traditional sourdough production processes.
2011 M. Venturi; S. Guerrini; 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
Development of starter cultures for manufacturing a sweet traditional sourdough product.
2011 M. Venturi; S. Guerrini; S. De Lorenzo; M. Vincenzini
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
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
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
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
INVESTIGATION ON THE PERFORMANCE OF LACTOBACILLUS ROSSIAE AND LACTOBACILLUS SANFRANCISCENSIS IN UNPROOFED FROZEN SOURDOUGHS
2012 VENTURI M.; GUERRINI S.; PARISSI N.; VINCENZINI M.
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough
2020 Viola Galli; Manuel Venturi; Rossana Coda; Ndegwa Henry Maina; Lisa Granchi
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
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
Microbial stability of a traditional sourdough bearing dominant populations in potential competition each other.
2011 M. Venturi; S. Guerrini; M. Vincenzini
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
Phenotipic characterization of Lactobacillus sanfranciscensis strains isolated from traditional sourdough products.
2010 M. Venturi; S. Mallardi; S. Guerrini; M. Vincenzini