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
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 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
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.
Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt
2024 Demarinis, Chiara; Verni, Michela; Koirala, Prabin; Cera, Silvia; Rizzello, CARLO GIUSEPPE; Coda, Rossana
Exploitation of sprouted barley grains and flour through sourdough fermentation
2023 Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo G.
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater
2022 Montemurro, Marco; Salvatori, Gaia; Alfano, Sara; Martinelli, Andrea; Verni, Michela; Pontonio, Erica; Villano, Marianna; Rizzello, Carlo Giuseppe
Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria
2017 Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana
Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights
2019 Verni, Michela; Rizzello, Carlo Giuseppe; Coda, Rossana
Fermented brewers’ spent grain containing dextran and oligosaccharides as ingredient for composite wheat bread and its impact on gut metabolome in vitro
2022 Koirala, P.; Costantini, A.; Maina, H. N.; Rizzello, C. G.; Verni, M.; Beni, V. D.; Polo, A.; Katina, K.; Cagno, R. D.; Coda, R.
How fermentation affects the antioxidant properties of cereals and legumes
2019 Verni, Michela; Verardo, Vito; Rizzello, Carlo Giuseppe
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread
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.)
2020 Pontonio, E.; Verni, M.; Dingeo, C.; Diaz-De-cerio, E.; Pinto, D.; Rizzello, C. G.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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 | |
| 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 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 | |
| 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. | |
| Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt | 2024 | Demarinis, Chiara; Verni, Michela; Koirala, Prabin; Cera, Silvia; Rizzello, CARLO GIUSEPPE; Coda, Rossana | |
| Exploitation of sprouted barley grains and flour through sourdough fermentation | 2023 | Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo G. | |
| Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater | 2022 | Montemurro, Marco; Salvatori, Gaia; Alfano, Sara; Martinelli, Andrea; Verni, Michela; Pontonio, Erica; Villano, Marianna; Rizzello, Carlo Giuseppe | |
| Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria | 2017 | Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana | |
| Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights | 2019 | Verni, Michela; Rizzello, Carlo Giuseppe; Coda, Rossana | |
| Fermented brewers’ spent grain containing dextran and oligosaccharides as ingredient for composite wheat bread and its impact on gut metabolome in vitro | 2022 | Koirala, P.; Costantini, A.; Maina, H. N.; Rizzello, C. G.; Verni, M.; Beni, V. D.; Polo, A.; Katina, K.; Cagno, R. D.; Coda, R. | |
| How fermentation affects the antioxidant properties of cereals and legumes | 2019 | Verni, Michela; Verardo, Vito; Rizzello, Carlo Giuseppe | |
| Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread | 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.) | 2020 | Pontonio, E.; Verni, M.; Dingeo, C.; Diaz-De-cerio, E.; Pinto, D.; Rizzello, C. G. |