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Venturi, Manuel
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1

Exploitation of Selected Sourdough Saccharomyces cerevisiae..:

Galli, Viola ; Venturi, Manuel ; Guerrini, Simona...
Foods.  12 (2023)  18 - p. 3354 , 2023
Link: https://doi.org/10.3390/..
 
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2

Millet Fermented by Different Combinations of Yeasts and La..:

Balli, Diletta ; Cecchi, Lorenzo ; Pieraccini, Giuseppe...
Foods.  12 (2023)  4 - p. 748 , 2023
Link: https://doi.org/10.3390/..
 
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3

Effects of kneading machine type and total element revoluti..:

Venturi, Manuel ; Cappelli, Alessio ; Pini, Niccolò...
LWT.  153 (2022)  - p. 112500 , 2022
Link: https://doi.org/10.1016/..
 
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4

Selection of Yeast and Lactic Acid Bacteria Strains, Isolat..:

Galli, Viola ; Venturi, Manuel ; Mari, Eleonora..
Fermentation.  8 (2022)  8 - p. 407 , 2022
Link: https://doi.org/10.3390/..
 
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5

Gamma-aminobutyric acid (GABA) production in fermented milk..:

Galli, Viola ; Venturi, Manuel ; Mari, Eleonora..
International Dairy Journal.  127 (2022)  - p. 105284 , 2022
Link: https://doi.org/10.1016/..
 
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6

Vegetable oils protect phycocyanin from thermal degradation..:

Niccolai, Alberto ; Venturi, Manuel ; Galli, Viola...
LWT.  138 (2021)  - p. 110776 , 2021
Link: https://doi.org/10.1016/..
 
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7

In situ dextran synthesis by Weissella confusa Ck15 and Leu..:

Galli, Viola ; Venturi, Manuel ; Cardone, Gaetano...
International Journal of Food Science & Technology.  56 (2021)  10 - p. 5277-5285 , 2021
Link: https://doi.org/10.1111/..
 
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8

Influence of different leavening agents on technological an..:

Venturi, Manuel ; Galli, Viola ; Pini, Niccolò...
European Food Research and Technology.  247 (2021)  7 - p. 1701-1710 , 2021
Link: https://doi.org/10.1007/..
 
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9

Indigenous Aureobasidium pullulans Strains as Biocontrol Ag..:

Galli, Viola ; Romboli, Yuri ; Barbato, Damiano...
Sustainability.  13 (2021)  16 - p. 9389 , 2021
Link: https://doi.org/10.3390/..
 
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10

Bioactive Properties of Breads Made with Sourdough of Hull-..:

Luti, Simone ; Galli, Viola ; Venturi, Manuel...
Applied Sciences.  11 (2021)  7 - p. 3291 , 2021
Link: https://doi.org/10.3390/..
 
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11

Technological Feature Assessment of Lactic Acid Bacteria Is..:

Galli, Viola ; Venturi, Manuel ; Pini, Niccolò.
Foods.  9 (2020)  9 - p. 1322 , 2020
Link: https://doi.org/10.3390/..
 
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12

Antioxidant Properties of Sourdoughs Made with Whole Grain ..:

Galli, Viola ; Venturi, Manuel ; Guerrini, Simona...
Foods.  9 (2020)  5 - p. 640 , 2020
Link: https://doi.org/10.3390/..
 
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13

Isolation and characterization of indigenous Weissella conf..:

Galli, Viola ; Venturi, Manuel ; Coda, Rossana..
Food Research International.  138 (2020)  - p. 109785 , 2020
Link: https://doi.org/10.1016/..
 
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14

Antioxidant and anti-inflammatory properties of sourdoughs ..:

Luti, Simone ; Mazzoli, Lorenzo ; Ramazzotti, Matteo...
Food Chemistry.  322 (2020)  - p. 126710 , 2020
Link: https://doi.org/10.1016/..
 
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15

Effect of consumption of ancient grain bread leavened with ..:

Pagliai, Giuditta ; Venturi, Manuel ; Dinu, Monica...
International Journal of Food Sciences and Nutrition.  72 (2020)  3 - p. 367-374 , 2020
Link: https://doi.org/10.1080/..
 
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