Michela Verni | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
Exploitation of sprouted barley grains and flour through sourdough fermentation	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2023
Sourdough: a tool for non-conventional fermentations and to recover side streams	Handbook on sourdough biotechnology	2023
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater	FRONTIERS IN MICROBIOLOGY	2022
Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro	FERMENTATION	2022
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production	FOODS	2022
Potential of native and bioprocessed brewers' spent grains as organic soil amendments	FRONTIERS IN SUSTAINABLE FOOD SYSTEMS	2022
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making	JOURNAL OF APPLIED MICROBIOLOGY	2022
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts	FOODS	2022
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough	FOODS	2022
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment	FOODS	2022
The Potential of food by-products. Bioprocessing, bioactive compounds extraction and functional ingredients utilization	FOODS	2022
Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes	Legumes Research-Volume 2	2022
Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification	FOODS	2021
Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta	ANTIOXIDANTS	2021
Lactic acid bacteria fermentation and endopeptidase treatment improve the functional and nutritional features of Arthrospira platensis	FRONTIERS IN MICROBIOLOGY	2021
Bioprocessing of brewers’ spent grain enhances its antioxidant activity. Characterization of phenolic compounds and bioactive peptides	FRONTIERS IN MICROBIOLOGY	2020
Wasted bread as substrate for the cultivation of starters for the food Industry	FRONTIERS IN MICROBIOLOGY	2020
Design and characterization of a novel fermented beverage from lentil grains	FOODS	2020
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.)	ANTIOXIDANTS	2020
How fermentation affects the antioxidant properties of cereals and legumes	FOODS	2019