Manuel Venturi

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 7

Top Topics

Saccharomyces Cerevisiae

Genetic Diversity

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Viola Galli, Manuel Venturi, Simona Guerrini, Silvia Mangani, Damiano Barbato, Gianni Vallesi, Lisa Granchi
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer. Foods (Basel, Switzerland) 12 (18) (2023)
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti, Nadia Mulinacci
Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods (Basel, Switzerland) 12 (4) (2023)
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti, Nadia Mulinacci
Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods (Basel, Switzerland) 12 (4) (2023)
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti, Nadia Mulinacci
Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods (Basel, Switzerland) 12 (4) (2023)
Viola Galli, Manuel Venturi, Simona Guerrini, Massimo Blandino, Simone Luti, Luigia Pazzagli, Lisa Granchi
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains. Foods (Basel, Switzerland) 9 (5) (2020)
Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production. Foods (Basel, Switzerland) 9 (9) (2020)
Manuel Venturi, Viola Galli, Niccolò Pini, Simona Guerrini, Lisa Granchi
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour. Foods (Basel, Switzerland) 8 (6) (2019)