1. Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads. (30th August 2020) Authors: Luti, Simone; Mazzoli, Lorenzo; Ramazzotti, Matteo; Galli, Viola; Venturi, Manuel; Marino, Giada; Lehmann, Martin; Guerrini, Simona; Granchi, Lisa; Paoli, Paolo; Pazzagli, Luigia Journal: Food chemistry Issue: Volume 322(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production. (17th May 2018) Authors: Adessi, Alessandra; Venturi, Manuel; Candeliere, Francesco; Galli, Viola; Granchi, Lisa; De Philippis, Roberto Journal: International journal of hydrogen energy Issue: Volume 43:Number 20(2018) Page Start: 9569 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of chestnut tannin extract (Castanea sativa Miller) on the proliferation of Cladosporium cladosporioides on sheep cheese rind during the ripening. (March 2017) Authors: Messini, Anna; Buccioni, Arianna; Minieri, Sara; Mannelli, Federica; Mugnai, Laura; Comparini, Cecilia; Venturi, Manuel; Viti, Carlo; Pezzati, Antonio; Rapaccini, Stefano Journal: International dairy journal Issue: Volume 66(2017:Mar.) Page Start: 6 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of consumption of ancient grain bread leavened with sourdough or with baker's yeast on cardio-metabolic risk parameters: a dietary intervention trial. (3rd April 2021) Authors: Pagliai, Giuditta; Venturi, Manuel; Dinu, Monica; Galli, Viola; Colombini, Barbara; Giangrandi, Ilaria; Maggini, Niccolò; Sofi, Francesco; Granchi, Lisa Journal: International journal of food sciences and nutrition Issue: Volume 72:Number 3(2021) Page Start: 367 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods. (January 2022) Authors: Venturi, Manuel; Cappelli, Alessio; Pini, Niccolò; Galli, Viola; Lupori, Lucrezia; Granchi, Lisa; Cini, Enrico Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 153(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation. (April 2022) Authors: Galli, Viola; Venturi, Manuel; Mari, Eleonora; Guerrini, Simona; Granchi, Lisa Journal: International dairy journal Issue: Volume 127(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread. (20th May 2021) Authors: Galli, Viola; Venturi, Manuel; Cardone, Gaetano; Pini, Niccolò; Marti, Alessandra; Granchi, Lisa Journal: International journal of food science & technology Issue: Volume 56:Number 10(2021) Page Start: 5277 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough. (December 2020) Authors: Galli, Viola; Venturi, Manuel; Coda, Rossana; Maina, Ndegwa Henry; Granchi, Lisa Journal: Food research international Issue: Volume 138(2020)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings. (May 2019) Authors: Galli, Viola; Venturi, Manuel; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa; Vincenzini, Massimo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 105(2019) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based "crostini". (March 2021) Authors: Niccolai, Alberto; Venturi, Manuel; Galli, Viola; Pini, Niccolò; Rodolfi, Liliana; Biondi, Natascia; Granchi, Lisa; Tredici, Mario R. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 138(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗