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Foods (Basel, Switzerland)|January 22, 2021
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta FortificationIlaria De Pasquale, Michela Verni, Vito Verardo, et al.
International Journal of Food Microbiology|September 3, 2018
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessingCarlo G Rizzello, Rossana Coda, Yaqin Wang, et al.
Antioxidants (Basel, Switzerland)|December 16, 2020
Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (<i>Cannabis sativa</i> L.)Erica Pontonio, Michela Verni, Cinzia Dingeo, et al.
Frontiers in Microbiology|January 10, 2018
Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid BacteriaMichela Verni, Changyin Wang, Marco Montemurro, et al.
Frontiers in Microbiology|October 10, 2022
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of <i>Haloferax mediterranei</i> and seawaterMarco Montemurro, Gaia Salvatori, Sara Alfano, et al.
Food Chemistry|August 2, 2025
Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authenticationGabriele Lombardi, Federica Violetta Conti, Consuelo Giustizieri, et al.
International Journal of Food Microbiology|March 1, 2017
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implicationsRossana Coda, Maryam Kianjam, Erica Pontonio, et al.
Current Research in Food Science|May 20, 2025
Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flourMario Caponio, Michela Verni, Ali Zein Alabiden Tlais, et al.
Foods (Basel, Switzerland)|December 11, 2022
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during <i>Lactiplantibacillus plantarum</i> ITM21B Fermentation in Liquid SourdoughMariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, et al.
Antioxidants (Basel, Switzerland)|August 26, 2023
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory PotentialAndrea Torreggiani, Chiara Demarinis, Daniela Pinto, et al.
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