Manuel Venturi
6PUBLICATIONS
14CO-AUTHORS
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Publications (6)
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|Mar 14, 2026
Biochemical and Antioxidant Characterization of Pigment-Deficient Chlorella vulgaris Flours and the Impact of Fermentation: Comparative Insights from Green, Honey, and White Variants.Nafiou Arouna, Elena Tomassi, Július Árvay
|Sep 28, 2023
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer.Viola Galli, Manuel Venturi, Simona Guerrini
|Feb 25, 2023
Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity.Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini
|Sep 23, 2020
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production.Viola Galli, Manuel Venturi, Niccolò Pini
|May 21, 2020
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains.Viola Galli, Manuel Venturi, Simona Guerrini
|Jun 21, 2019
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.Manuel Venturi, Viola Galli, Niccolò Pini
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Frequent Collaborators
3 joint publications
Lisa Granchi
3 joint publications
Viola Galli
2 joint publications
Simona Guerrini
1 joint publications
Massimo Blandino
1 joint publications
Simone Luti
1 joint publications
Luigia Pazzagli
1 joint publications
Lorenzo Cecchi
1 joint publications
Giuseppe Pieraccini
1 joint publications
Marta Reggio
1 joint publications
Diana Di Gioia
