VERNI, Michela
VERNI, Michela
DIPARTIMENTO DI BIOLOGIA AMBIENTALE
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread
2023 Verni, Michela; Wang, Yaqin; Clement, Heliciane; Koirala, Prabin; Rizzello, CARLO GIUSEPPE; Coda, Rossana
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 Montemurro, M.; Perri, G.; Verni, M.; Pontonio, E.; Rizzello, C. G.
Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta
2021 Schettino, Rosa; Verni, Michela; Acin-Albiac, Marta; Vincentini, Olimpia; Krona, Annika; Knaapila, Antti; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe; Coda, Rossana
Bioprocessing of brewers’ spent grain enhances its antioxidant activity. Characterization of phenolic compounds and bioactive peptides
2020 Verni, Michela; Pontonio, Erica; Krona, Annika; Jacob, Sera; Pinto, Daniela; Rinaldi, Fabio; Verardo, Vito; Diaz-de-Cerio, Elixabet; Coda, Rossana; Rizzello, Carlo Giuseppe
Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides
2025 Conti, F. V.; Trossolo, E.; Filannino, P.; Lanciotti, R.; Patrignani, F.; D'Alessandro, M.; Gobbetti, M.; Di Cagno, R.; Rizzello, C. G.; Verni, M.
Bioprocessing to preserve and improve microalgae nutritional and functional potential. Novel insight and perspectives
2023 Verni, M.; Demarinis, C.; Rizzello, C. G.; Pontonio, E.
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
2022 Verni, M.; Vekka, A.; Immonen, M.; Katina, K.; Rizzello, C. G.; Coda, R.
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
2019 Rizzello, Carlo G.; Coda, Rossana; Wang, Yaqin; Verni, Michela; Kajala, Ilkka; Katina, Kati; Laitila, Arja
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods
2023 Torreggiani, Andrea; Beccaccioli, Marzia; Verni, Michela; Cecchetti, Valentina; Minisci, Andrea; Reverberi, Massimo; Pontonio, Erica; Rizzello, CARLO GIUSEPPE
Comparison of milk kefirs obtained from cow’s, ewe’s and goat’s milk. Antioxidant role of microbial-derived exopolysaccharides
2024 M’Hir, Sana; Ayed, Lamia; De Pasquale, Ilaria; Fanizza, Elisabetta; Zein Alabiden Tlais, Ali; Comparelli, Roberto; Verni, Michela; Latronico, Rosanna; Gobbetti, Marco; Di Cagno, Raffaella; Filannino, Pasquale
Control of potato late blight by fungal secretome of Trametes versicolor as a biopesticide against Phytophthora infestans
2024 Fratini, ROSITA SILVANA; Beccaccioli, Marzia; Cecchetti, Valentina; Verni, Michela; Brannetti, Alice; Brus-Szkalej, Maja; Rizzello, CARLO GIUSEPPE; Grenville-Briggs, Laura J.; Faino, Luigi; Reverberi, Massimo
Correction. Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran
2019 Arte, E.; Rizzello, C. G.; Verni, M.; Nordlund, E.; Katina, K.; Coda, R.
Design and characterization of a novel fermented beverage from lentil grains
2020 Verni, M.; Demarinis, C.; Rizzello, C. G.; Baruzzi, F.
Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization
2023 Montemurro, M.; Verni, M.; Rizzello, C. G.; Pontonio, E.
Determination of the content of free amino acids and their profiling
2024 Verni, Michela
Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authentication
2025 Lombardi, Gabriele; Conti, Federica Violetta; Giustizieri, Consuelo; Pontonio, Erica; Perri, Giuseppe; Manetti, Cesare; Rizzello, Carlo Giuseppe; Verni, Michela
Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour
2025 Caponio, M.; Verni, M.; Tlais, A. Z. A.; Longo, E.; Pontonio, E.; Di Cagno, R.; Rizzello, C. G.
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread
2024 Perri, G.; Difonzo, G.; Wang, Y.; Verni, M.; Caponio, G. R.; Coda, R.; Blandino, M.; Pontonio, E.
Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods
2024 Verni, M.; Holt, S.; Rizzello, C. G.
Effect of air classification and enzymatic and microbial bioprocessing on defatted durum wheat germ: characterization and use as bread ingredient
2024 Longo, Angela; Amendolagine, Gianfranco; Miani, Marcello Greco; Rizzello, Carlo Giuseppe; Verni, Michela