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Food & Function|January 28, 2017
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pastaCarlo G Rizzello, Michela Verni, Hanna Koivula, et al.
Foods (Basel, Switzerland)|December 30, 2025
Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human KeratinocytesAndrea Torreggiani, Mario Caponio, Daniela Pinto, 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 Research International (Ottawa, Ont.)|January 24, 2025
Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373<sup>T</sup> and technological properties in plant-based food productionMarco Montemurro, Michela Verni, Francesca Fanelli, et al.
Microorganisms|August 28, 2025
Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using <i>Azohydromonas lata</i> 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.
Applied Microbiology and Biotechnology|June 26, 2026
Poly(3-hydroxybutyrate) production from ricotta whey by Cupriavidus necator: effects of coffee oil and oxidative stressAngela Longo, Andrea Torreggiani, Luca Sconosciuto, et al.
Foods (Basel, Switzerland)|March 10, 2022
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound TreatmentDavide Odelli, Krystalia Sarigiannidou, Alberto Soliani, et al.
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