The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

por Verni, Michela, Casanova, Federico
Publicado 2022

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

por Verni, Michela, Rizzello, Carlo Giuseppe, Coda, Rossana
Publicado 2019

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

por Verni, Michela, Verardo, Vito, Rizzello, Carlo Giuseppe
Publicado 2019

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives

por Verni, Michela, Demarinis, Chiara, Rizzello, Carlo Giuseppe, Pontonio, Erica
Publicado 2023

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

por Verni, Michela, Demarinis, Chiara, Rizzello, Carlo Giuseppe, Baruzzi, Federico
Publicado 2020

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

por Verni, Michela, Dingeo, Cinzia, Rizzello, Carlo Giuseppe, Pontonio, Erica
Publicado 2021

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization

por Montemurro, Marco, Verni, Michela, Rizzello, Carlo Giuseppe, Pontonio, Erica
Publicado 2023

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

por Verni, Michela, Minisci, Andrea, Convertino, Sonia, Nionelli, Luana, Rizzello, Carlo G.
Publicado 2020

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production

por Cacace, Claudio, Rizzello, Carlo Giuseppe, Brunetti, Gennaro, Verni, Michela, Cocozza, Claudio
Publicado 2022

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

por Demarinis, Chiara, Verni, Michela, Pinto, Loris, Rizzello, Carlo Giuseppe, Baruzzi, Federico
Publicado 2022

Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product

por Demarinis, Chiara, Montemurro, Marco, Torreggiani, Andrea, Pontonio, Erica, Verni, Michela, Rizzello, Carlo Giuseppe
Publicado 2023

Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

por Verni, Michela, Vekka, Anna, Immonen, Mikko, Katina, Kati, Rizzello, Carlo Giuseppe, Coda, Rossana
Publicado 2021

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

por De Pasquale, Ilaria, Verni, Michela, Verardo, Vito, Gómez-Caravaca, Ana María, Rizzello, Carlo Giuseppe
Publicado 2021

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

por Pontonio, Erica, Verni, Michela, Dingeo, Cinzia, Diaz-de-Cerio, Elixabet, Pinto, Daniela, Rizzello, Carlo Giuseppe
Publicado 2020

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

por Verni, Michela, Wang, Changyin, Montemurro, Marco, De Angelis, Maria, Katina, Kati, Rizzello, Carlo G., Coda, Rossana
Publicado 2017

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

por Montemurro, Marco, Salvatori, Gaia, Alfano, Sara, Martinelli, Andrea, Verni, Michela, Pontonio, Erica, Villano, Marianna, Rizzello, Carlo Giuseppe
Publicado 2022

Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdoug...

por Di Biase, Mariaelena, Le Marc, Yvan, Bavaro, Anna Rita, Lonigro, Stella Lisa, Verni, Michela, Postollec, Florence, Valerio, Francesca
Publicado 2022

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

por Torreggiani, Andrea, Demarinis, Chiara, Pinto, Daniela, Papale, Angela, Difonzo, Graziana, Caponio, Francesco, Pontonio, Erica, Verni, Michela, Rizzello, Carlo Giuseppe
Publicado 2023

Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model

por Costantini, Alice, Verni, Michela, Mastrolonardo, Federica, Rizzello, Carlo Giuseppe, Di Cagno, Raffaella, Gobbetti, Marco, Breedveld, Mario, Bruggink, Suzan, Lefever, Kristof, Polo, Andrea
Publicado 2023

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

por Verni, Michela, Pontonio, Erica, Krona, Annika, Jacob, Sera, Pinto, Daniela, Rinaldi, Fabio, Verardo, Vito, Díaz-de-Cerio, Elixabet, Coda, Rossana, Rizzello, Carlo Giuseppe
Publicado 2020