| Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features A Lorusso, M Verni, M Montemurro, R Coda, M Gobbetti, CG Rizzello Lwt 78, 215-221, 2017 | 178 | 2017 |
| Improvement of the protein quality of wheat bread through faba bean sourdough addition R Coda, J Varis, M Verni, CG Rizzello, K Katina LWT-Food Science and Technology 82, 296-302, 2017 | 173 | 2017 |
| Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights M Verni, CG Rizzello, R Coda Frontiers in nutrition 6, 42, 2019 | 132 | 2019 |
| How fermentation affects the antioxidant properties of cereals and legumes M Verni, V Verardo, CG Rizzello Foods 8 (9), 362, 2019 | 128 | 2019 |
| Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran E Arte, CG Rizzello, M Verni, E Nordlund, K Katina, R Coda Journal of agricultural and food chemistry 63 (39), 8685-8693, 2015 | 101 | 2015 |
| Bioprocessing of brewers’ spent grain enhances its antioxidant activity: Characterization of phenolic compounds and bioactive peptides M Verni, E Pontonio, A Krona, S Jacob, D Pinto, F Rinaldi, V Verardo, ... Frontiers in microbiology 11, 1831, 2020 | 97 | 2020 |
| Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta CG Rizzello, M Verni, H Koivula, M Montemurro, L Seppa, M Kemell, ... Food & function 8 (2), 860-871, 2017 | 70 | 2017 |
| 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 L Nionelli, M Montemurro, E Pontonio, M Verni, M Gobbetti, CG Rizzello International journal of food microbiology 279, 14-25, 2018 | 65 | 2018 |
| Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing CG Rizzello, R Coda, Y Wang, M Verni, I Kajala, K Katina, A Laitila International journal of food microbiology 302, 24-34, 2019 | 64 | 2019 |
| Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread CG Rizzello, M Verni, S Bordignon, V Gramaglia, M Gobbetti Food Microbiology 64, 72-82, 2017 | 63 | 2017 |
| Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications R Coda, M Kianjam, E Pontonio, M Verni, R Di Cagno, K Katina, ... International journal of food microbiology 248, 10-21, 2017 | 60 | 2017 |
| Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification I De Pasquale, M Verni, V Verardo, AM Gómez-Caravaca, CG Rizzello Foods 10 (1), 182, 2021 | 52 | 2021 |
| Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes M Verni, G De Mastro, F De Cillis, M Gobbetti, CG Rizzello Food Research International 125, 108571, 2019 | 45 | 2019 |
| Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria M Verni, C Wang, M Montemurro, M De Angelis, K Katina, CG Rizzello, ... Frontiers in Microbiology 8, 2461, 2017 | 45 | 2017 |
| Bioprocessed brewers’ spent grain improves nutritional and antioxidant properties of pasta R Schettino, M Verni, M Acin-Albiac, O Vincentini, A Krona, A Knaapila, ... Antioxidants 10 (5), 742, 2021 | 44 | 2021 |
| Wasted bread as substrate for the cultivation of starters for the food industry M Verni, A Minisci, S Convertino, L Nionelli, CG Rizzello Frontiers in Microbiology 11, 510905, 2020 | 42 | 2020 |
| Design and characterization of a novel fermented beverage from lentil grains M Verni, C Demarinis, CG Rizzello, F Baruzzi Foods 9 (7), 893, 2020 | 38 | 2020 |
| Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.) E Pontonio, M Verni, C Dingeo, E Diaz-de-Cerio, D Pinto, CG Rizzello Antioxidants 9 (12), 1258, 2020 | 23 | 2020 |
| Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts C Demarinis, M Verni, L Pinto, CG Rizzello, F Baruzzi Foods 11 (21), 3346, 2022 | 12 | 2022 |
| The use of faba bean flour to improve the nutritional and functional features of cereal-based foods: Perspectives and future strategies M Verni, R Coda, CG Rizzello Flour and breads and their fortification in health and disease prevention …, 2019 | 12 | 2019 |
