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Foods (Basel, Switzerland)|January 21, 2022
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (<i>Cichorium endivia</i>) ProductionClaudio Cacace, Carlo Giuseppe Rizzello, Gennaro Brunetti, et al.Foods (Basel, Switzerland)|November 11, 2022
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water ExtractsChiara Demarinis, Michela Verni, Loris Pinto, et al.Foods (Basel, Switzerland)|June 27, 2024
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread IngredientAngela Longo, Gianfranco Amendolagine, Marcello Greco Miani, et al.Journal of Agricultural and Food Chemistry|September 15, 2015
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat BranElisa Arte, Carlo G Rizzello, Michela Verni, et al.Foods (Basel, Switzerland)|February 13, 2026
Fermentation-Driven Valorization of a Carrot Juice By-Product into an Exopolysaccharide-Enriched BeverageMario Caponio, Lorenza Francesca De Lellis, Maria Daglia, et al.International Journal of Food Microbiology|June 25, 2024
Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profilingMichela Verni, Andrea Torreggiani, Adriano Patriarca, et al.Journal of Applied Microbiology|October 23, 2021
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread makingMichela Verni, Anna Vekka, Mikko Immonen, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypesMichela Verni, Giuseppe De Mastro, Francesca De Cillis, et al.International Journal of Food Microbiology|May 2, 2018
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortificationLuana Nionelli, Marco Montemurro, Erica Pontonio, et al.Microorganisms|June 28, 2023
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like ProductChiara Demarinis, Marco Montemurro, Andrea Torreggiani, et al.Pageof 5