Michela Verni | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes	FOOD RESEARCH INTERNATIONAL	2019
Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights	FRONTIERS IN NUTRITION	2019
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2019
Correction. Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY	2019
The use of faba bean flour to improve the nutritional and functional features of cereal-based foods: perspectives and future strategies	Flour and breads and their fortification in health and disease prevention	2019
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	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2018
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread	FOOD MICROBIOLOGY	2017
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta	FOOD & FUNCTION	2017
Sourdough-type propagation of faba bean flour. Dynamics of microbial consortia and biochemical implications	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2017
Improvement of the protein quality of wheat bread through faba bean sourdough addition	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2017
Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria	FRONTIERS IN MICROBIOLOGY	2017
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features	LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE	2017
Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY	2015