Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

por Galli, Viola, Venturi, Manuel, Pini, Niccolò, Granchi, Lisa
Publicado 2020

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

por Venturi, Manuel, Galli, Viola, Pini, Niccolò, Guerrini, Simona, Granchi, Lisa
Publicado 2019

Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer

por Galli, Viola, Venturi, Manuel, Guerrini, Simona, Mangani, Silvia, Barbato, Damiano, Vallesi, Gianni, Granchi, Lisa
Publicado 2023

Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

por Galli, Viola, Venturi, Manuel, Guerrini, Simona, Blandino, Massimo, Luti, Simone, Pazzagli, Luigia, Granchi, Lisa
Publicado 2020

Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity

por Balli, Diletta, Cecchi, Lorenzo, Pieraccini, Giuseppe, Venturi, Manuel, Galli, Viola, Reggio, Marta, Di Gioia, Diana, Furlanetto, Sandra, Orlandini, Serena, Innocenti, Marzia, Mulinacci, Nadia
Publicado 2023

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

por Niccolai, Alberto, Venturi, Manuel, Galli, Viola, Pini, Niccolò, Rodolfi, Liliana, Biondi, Natascia, D’Ottavio, Massimo, Batista, Ana Paula, Raymundo, Anabela, Granchi, Lisa, Tredici, Mario R.
Publicado 2019