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
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
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
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
| 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 | |
| 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 | |
| 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 | |
| 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 |