Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

por Verni, Michela, Rizzello, Carlo Giuseppe, Coda, Rossana
Publicado en Front Nutr (2019)

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

por Verni, Michela, Verardo, Vito, Rizzello, Carlo Giuseppe
Publicado en Foods (2019)

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

por Verni, Michela, Demarinis, Chiara, Rizzello, Carlo Giuseppe, Baruzzi, Federico
Publicado en Foods (2020)

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

por Verni, Michela, Minisci, Andrea, Convertino, Sonia, Nionelli, Luana, Rizzello, Carlo G.
Publicado en Front Microbiol (2020)

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

por De Pasquale, Ilaria, Verni, Michela, Verardo, Vito, Gómez-Caravaca, Ana María, Rizzello, Carlo Giuseppe
Publicado en Foods (2021)

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

por Pontonio, Erica, Verni, Michela, Dingeo, Cinzia, Diaz-de-Cerio, Elixabet, Pinto, Daniela, Rizzello, Carlo Giuseppe
Publicado en Antioxidants (Basel) (2020)

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

por Verni, Michela, Wang, Changyin, Montemurro, Marco, De Angelis, Maria, Katina, Kati, Rizzello, Carlo G., Coda, Rossana
Publicado en Front Microbiol (2017)

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

por Verni, Michela, Pontonio, Erica, Krona, Annika, Jacob, Sera, Pinto, Daniela, Rinaldi, Fabio, Verardo, Vito, Díaz-de-Cerio, Elixabet, Coda, Rossana, Rizzello, Carlo Giuseppe
Publicado en Front Microbiol (2020)

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

por Schettino, Rosa, Verni, Michela, Acin-Albiac, Marta, Vincentini, Olimpia, Krona, Annika, Knaapila, Antti, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe, Coda, Rossana
Publicado en Antioxidants (Basel) (2021)

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

Publicado 2023

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

Publicado 2023

The Antioxidant Potential of Fermented Foods

Publicado 2024