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Frontiers in Microbiology|July 11, 2022
Novel Insights Into the Phylogeny and Biotechnological Potential of Weissella SpeciesFrancesca Fanelli, Marco Montemurro, Daniele Chieffi, et al.Current Research in Food Science|March 15, 2024
Role of tailored sourdough fermentation in the flavor of wholegrain-oat breadSilvia Cera, Fabio Tuccillo, Antti Knaapila, et al.Food Microbiology|May 17, 2011
Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteriaRaffaella Di Cagno, Rosalinda Fortunata Surico, Giovanna Minervini, et al.Nutrients|December 17, 2020
Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification StrategiesRosa Pilolli, Maria De Angelis, Antonella Lamonaca, et al.Microorganisms|August 28, 2025
Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using Azohydromonas lata DSM 1123Angela Longo, Luca Sconosciuto, Michela Verni, et al.Nutrients|July 14, 2023
Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro ModelAlice Costantini, Michela Verni, Federica Mastrolonardo, et al.Frontiers in Microbiology|August 28, 2020
Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive PeptidesMichela Verni, Erica Pontonio, Annika Krona, et al.Antioxidants (Basel, Switzerland)|June 2, 2021
Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of PastaRosa Schettino, Michela Verni, Marta Acin-Albiac, et al.Journal of Pediatric Gastroenterology and Nutrition|October 27, 2010
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot studyRaffaella Di Cagno, Maria Barbato, Chiara Di Camillo, et al.Nutrients|December 11, 2019
Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal ResponsesCarlo Giuseppe Rizzello, Piero Portincasa, Marco Montemurro, et al.Pageof 11