VERNI, MICHELA
VERNI, MICHELA
Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification
2025-01-01 Montemurro, M.; Perri, G.; Verni, M.; Pontonio, E.; Rizzello, C. G.
Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides
2025-01-01 Conti, Federica Violetta; Trossolo, Elisabetta; Filannino, Pasquale; Lanciotti, Rosalba; Patrignani, Francesca; D'Alessandro, Margherita; Gobbetti, Marco; Di Cagno, Raffaella; Rizzello, Carlo Giuseppe; Verni, Michela
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
2019-01-01 Rizzello, Carlo G.; Coda, Rossana; Wang, Yaqin; Verni, Michela; Kajala, Ilkka; Katina, Kati; Laitila, Arja
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides
2024-01-01 M’Hir, Sana; Lamia, Ayed; DE PASQUALE, Ilaria; Fanizza, Elisabetta; Zein Alabiden Tlais, Ali; Comparelli, Roberto; Verni, Michela; Latronico, Rosanna; Gobbetti, Marco; DI CAGNO, Raffaella; Filannino, Pasquale
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria
2017-01-01 Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento
2018-01-01 Verni, M; Coda, R; Rizzello, Cg
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights
2019-01-01 Verni, M.; Rizzello, C. G.; Coda, R.
How fermentation affects the antioxidant properties of cereals and legumes
2019-01-01 Verni, M.; Verardo, V.; Rizzello, C. G.
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread
2017-01-01 Rizzello, CARLO GIUSEPPE; Verni, Michela; Bordignon, Stefano; Gramaglia, Valerio; Gobbetti, Marco
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.)
2020-01-01 Pontonio, E.; Verni, M.; Dingeo, C.; Diaz-De-cerio, E.; Pinto, D.; Rizzello, C. G.
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran
2015-01-01 Arte, Elisa; Rizzello, CARLO GIUSEPPE; Verni, Michela; Nordlund, Emilia; Katina, Kati; Coda, Rossana
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento
2017-01-01 Rizzello, CARLO GIUSEPPE; Verni, Michela; Pontonio, Erica; Gobbetti, Marco; Katina, Kati; Coda, Rossana
Improvement of the protein quality of wheat bread through faba bean sourdough addition
2017-01-01 Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes
2019-01-01 Verni, Michela; DE MASTRO, Giuseppe; DE CILLIS, FRANCESCA MARIA; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
New fermented Plant-Based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota
2024-01-01 Mastrolonardo, Federica; Costantini, Alice; Polo, Andrea; Verni, Michela; José Fernandes Lemos Junior, Wilson; Zein Alabiden Tlais, Ali; Nikoloudaki, Olga; Birgitta Marie Granehäll, Lena; Gobbetti, Marco; Pontonio, Erica; Di Cagno, Raffaella
Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality
2025-01-01 Verni, Michela; Squeo, Giacomo; Perri, Giuseppe; Demarinis, Chiara; Rizzello, Carlo Giuseppe; Caponio, Francesco; Faino, Luigi; Pontonio, Erica
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione
2018-01-01 Montemurro, M.; Pontonio, E.; Verni, M.; Rizzello, Cg
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
2018-01-01 Nionelli, Luana; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Gobbetti, Marco; Rizzello, Carlo Giuseppe
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications
2017-01-01 Coda, Rossana; Kianjam, Maryam; Pontonio, Erica; Verni, Michela; DI CAGNO, Raffaella; Katina, Kati; Rizzello, CARLO GIUSEPPE; Gobbetti, Marco
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies
2019-01-01 Verni, M.; Coda, R.; Rizzello, C. G.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification | 1-gen-2025 | Montemurro, M.; Perri, G.; Verni, M.; Pontonio, E.; Rizzello, C. G. | |
| Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides | 1-gen-2025 | Conti, Federica Violetta; Trossolo, Elisabetta; Filannino, Pasquale; Lanciotti, Rosalba; Patrignani, Francesca; D'Alessandro, Margherita; Gobbetti, Marco; Di Cagno, Raffaella; Rizzello, Carlo Giuseppe; Verni, Michela | |
| Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing | 1-gen-2019 | Rizzello, Carlo G.; Coda, Rossana; Wang, Yaqin; Verni, Michela; Kajala, Ilkka; Katina, Kati; Laitila, Arja | |
| Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides | 1-gen-2024 | M’Hir, Sana; Lamia, Ayed; DE PASQUALE, Ilaria; Fanizza, Elisabetta; Zein Alabiden Tlais, Ali; Comparelli, Roberto; Verni, Michela; Latronico, Rosanna; Gobbetti, Marco; DI CAGNO, Raffaella; Filannino, Pasquale | |
| Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria | 1-gen-2017 | Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana | |
| Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento | 1-gen-2018 | Verni, M; Coda, R; Rizzello, Cg | |
| Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights | 1-gen-2019 | Verni, M.; Rizzello, C. G.; Coda, R. | |
| How fermentation affects the antioxidant properties of cereals and legumes | 1-gen-2019 | Verni, M.; Verardo, V.; Rizzello, C. G. | |
| Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread | 1-gen-2017 | Rizzello, CARLO GIUSEPPE; Verni, Michela; Bordignon, Stefano; Gramaglia, Valerio; Gobbetti, Marco | |
| Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) | 1-gen-2020 | Pontonio, E.; Verni, M.; Dingeo, C.; Diaz-De-cerio, E.; Pinto, D.; Rizzello, C. G. | |
| Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran | 1-gen-2015 | Arte, Elisa; Rizzello, CARLO GIUSEPPE; Verni, Michela; Nordlund, Emilia; Katina, Kati; Coda, Rossana | |
| Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento | 1-gen-2017 | Rizzello, CARLO GIUSEPPE; Verni, Michela; Pontonio, Erica; Gobbetti, Marco; Katina, Kati; Coda, Rossana | |
| Improvement of the protein quality of wheat bread through faba bean sourdough addition | 1-gen-2017 | Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati | |
| Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes | 1-gen-2019 | Verni, Michela; DE MASTRO, Giuseppe; DE CILLIS, FRANCESCA MARIA; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE | |
| New fermented Plant-Based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota | 1-gen-2024 | Mastrolonardo, Federica; Costantini, Alice; Polo, Andrea; Verni, Michela; José Fernandes Lemos Junior, Wilson; Zein Alabiden Tlais, Ali; Nikoloudaki, Olga; Birgitta Marie Granehäll, Lena; Gobbetti, Marco; Pontonio, Erica; Di Cagno, Raffaella | |
| Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality | 1-gen-2025 | Verni, Michela; Squeo, Giacomo; Perri, Giuseppe; Demarinis, Chiara; Rizzello, Carlo Giuseppe; Caponio, Francesco; Faino, Luigi; Pontonio, Erica | |
| Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione | 1-gen-2018 | Montemurro, M.; Pontonio, E.; Verni, M.; Rizzello, Cg | |
| Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification | 1-gen-2018 | Nionelli, Luana; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Gobbetti, Marco; Rizzello, Carlo Giuseppe | |
| Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications | 1-gen-2017 | Coda, Rossana; Kianjam, Maryam; Pontonio, Erica; Verni, Michela; DI CAGNO, Raffaella; Katina, Kati; Rizzello, CARLO GIUSEPPE; Gobbetti, Marco | |
| The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies | 1-gen-2019 | Verni, M.; Coda, R.; Rizzello, C. G. |