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Foods (Basel, Switzerland)|December 23, 2022
The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients UtilizationMichela Verni, Federico Casanova
Frontiers in Nutrition|April 30, 2019
Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional InsightsMichela Verni, Carlo Giuseppe Rizzello, Rossana Coda
Foods (Basel, Switzerland)|August 28, 2019
How Fermentation Affects the Antioxidant Properties of Cereals and LegumesMichela Verni, Vito Verardo, Carlo Giuseppe Rizzello
Foods (Basel, Switzerland)|February 11, 2023
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and CharacterizationMarco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, et al.
Foods (Basel, Switzerland)|March 11, 2023
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and PerspectivesMichela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, et al.
Advances in Food and Nutrition Research|July 11, 2026
Legume fermentation: Nutritional benefits and emerging applicationsMichela Verni, Arianna Vari, Carlo Giuseppe Rizzello, et al.
Foods (Basel, Switzerland)|July 11, 2020
Design and Characterization of a Novel Fermented Beverage from Lentil GrainsMichela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, et al.
Frontiers in Microbiology|December 27, 2021
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of <i>Arthrospira platensis</i>Michela Verni, Cinzia Dingeo, Carlo Giuseppe Rizzello, et al.
Frontiers in Microbiology|March 19, 2020
Wasted Bread as Substrate for the Cultivation of Starters for the Food IndustryMichela Verni, Andrea Minisci, Sonia Convertino, et al.
Food Microbiology|February 19, 2017
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat breadCarlo Giuseppe Rizzello, Michela Verni, Stefano Bordignon, et al.
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