Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti - Universitą degli Studi di Bari
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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
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
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
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
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
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
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
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
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
Fermentation biotechnology applied to cereal industry by-products: nutritional and functional insights
M Verni, CG Rizzello, R Coda
Frontiers in nutrition 6, 42, 2019
How fermentation affects the antioxidant properties of cereals and legumes
M Verni, V Verardo, CG Rizzello
Foods 8 (9), 362, 2019
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
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
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
Design and Characterization of a Novel Fermented Beverage from Lentil Grains
M Verni, C Demarinis, CG Rizzello, F Baruzzi
Foods 9 (7), 893, 2020
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, 293, 2020
Correction to 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 67 (44), 12333-12334, 2019
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento
M Verni, R Coda, C Rizzello
Tecnica Molitoria 69 (9), 896-909, 2018
La successione nelle imprese familiari
A De Massis, M Bonacchi, D Campanella, CG Rizzello, C Fasciano, ...
Journal of Product Innovation Management 32 (3), 310-318, 2017
Use of Selected Lactic Acid Bacteria for Fermentation of Non-Conventional Vegetable Matrices: Nutritional and Functional Implications
M Verni
on the Developments in the Italian PhD Research on Food Science, Technology …, 0
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