Michela Verni

Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 25

Top Topics

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

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

Publications

Sana M'hir, Lamia Ayed, Ilaria De Pasquale, Elisabetta Fanizza, Ali Zein Alabiden Tlais, Roberto Comparelli, Michela Verni, Rosanna Latronico, Marco Gobbetti, Raffaella Di Cagno, Pasquale Filannino
Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides. Antioxidants (Basel, Switzerland) 13 (3) (2024)
Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, Carlo Giuseppe Rizzello, Michela Verni
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient. Foods (Basel, Switzerland) 13 (12) (2024)
Sana M'hir, Lamia Ayed, Ilaria De Pasquale, Elisabetta Fanizza, Ali Zein Alabiden Tlais, Roberto Comparelli, Michela Verni, Rosanna Latronico, Marco Gobbetti, Raffaella Di Cagno, Pasquale Filannino
Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides. Antioxidants (Basel, Switzerland) 13 (3) (2024)
Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, Carlo Giuseppe Rizzello, Michela Verni
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient. Foods (Basel, Switzerland) 13 (12) (2024)
Alice Costantini, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever, Andrea Polo
Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model. Nutrients 15 (13) (2023)
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods (Basel, Switzerland) 12 (5) (2023)
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product. Microorganisms 11 (6) (2023)
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Foods (Basel, Switzerland) 12 (3) (2023)
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants (Basel, Switzerland) 12 (8) (2023)
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product. Microorganisms 11 (6) (2023)
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Foods (Basel, Switzerland) 12 (3) (2023)
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods (Basel, Switzerland) 12 (5) (2023)
Chiara Demarinis, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello, Federico Baruzzi
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts. Foods (Basel, Switzerland) 11 (21) (2022)
Michela Verni, Federico Casanova
The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization. Foods (Basel, Switzerland) 11 (24) (2022)
Davide Odelli, Krystalia Sarigiannidou, Alberto Soliani, Rodolphe Marie, Mohammad Amin Mohammadifar, Flemming Jessen, Giorgia Spigno, Mar Vall-Llosera, Antonio Fernandes de Carvalho, Michela Verni, Federico Casanova
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment. Foods (Basel, Switzerland) 11 (5) (2022)
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough. Foods (Basel, Switzerland) 11 (23) (2022)
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough. Foods (Basel, Switzerland) 11 (23) (2022)
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough. Foods (Basel, Switzerland) 11 (23) (2022)
Michela Verni, Federico Casanova
The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization. Foods (Basel, Switzerland) 11 (24) (2022)
Claudio Cacace, Carlo Giuseppe Rizzello, Gennaro Brunetti, Michela Verni, Claudio Cocozza
Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole ( Cichorium endivia ) Production. Foods (Basel, Switzerland) 11 (2) (2022)
Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca, Carlo Giuseppe Rizzello
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification. Foods (Basel, Switzerland) 10 (1) (2021)
Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants (Basel, Switzerland) 10 (5) (2021)
Michela Verni, Anna Vekka, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Rossana Coda
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making. Journal of applied microbiology (2021)
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Federico Baruzzi
Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Foods (Basel, Switzerland) 9 (7) (2020)
Erica Pontonio, Michela Verni, Cinzia Dingeo, Elixabet Diaz-de-Cerio, Daniela Pinto, Carlo Giuseppe Rizzello
Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.). Antioxidants (Basel, Switzerland) 9 (12) (2020)