Guerrini, Simona; Galli, Viola; Mangani, Silvia; Granchi, Lisa (2024). Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine. FERMENTATION, vol. 10, pp. 1-17, ISSN:2311-5637 DOI  

  Guerrini S.; Barbato D.; Mangani S.; Mari E.; Buscioni G.; Ganucci D.; Galli V.; Granchi L. (2023). Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites. FERMENTATION, vol. 9, pp. 1-17, ISSN:2311-5637 DOI  

  Guerrini, Simona; Barbato, Damiano; Mangani, Silvia; Ganucci, Donatella; Buscioni, Giacomo; Galli, Viola; Triossi, Andrea; Granchi, Lisa (2023). Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile. FOODS, vol. 12, pp. 1-21, ISSN:2304-8158 DOI  

  Galli, Viola; Venturi, Manuel; Guerrini, Simona; Mangani, Silvia; Barbato, Damiano; Vallesi, Gianni; Granchi, Lisa (2023). Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer. FOODS, vol. 12, pp. 1-17, ISSN:2304-8158 DOI   Accesso ONLINE all'editore

  D. Balli, L. Cecchi, G. Pieraccini, M. Venturi, V. Galli, M. Reggio, D. Di Gioia, S. Furlanetto, S. Orlandini, M. Innocenti, N. Mulinacci (2023). Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity. FOODS, vol. 12, pp. 1-16, ISSN:2304-8158 DOI  

  Galli V.; Venturi M.; Mari E.; Guerrini S.; Granchi L. (2022). Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk. FERMENTATION, vol. 8, pp. 0-0, ISSN:2311-5637 DOI   Accesso ONLINE all'editore

  Romano, Patrizia; Siesto, Gabriella; Capece, Angela; Pietrafesa, Rocchina; Lanciotti, Rosalba; Patrignani, Francesca; Granchi, Lisa; Galli, Viola; Bevilacqua, Antonio; Campaniello, Daniela; Spano, Giuseppe; Caridi, Andrea; Poiana, Marco; Foschino, Roberto; Vigentini, Ileana; Blaiotta, Giuseppe; Corich, Viviana; Giacomini, Alessio; Cardinali, Gianluigi; Corte, Laura; Toffanin, Annita; Agnolucci, Monica; Comitini, Francesca; Ciani, Maurizio; Mannazzu, Ilaria; Budroni, Marilena; Englezos, Vasileos; Rantsiou, Kalliopi; Iacumin, Lucilla; Comi, Giuseppe; Capozzi, Vittorio; Grieco, Francesco; Tufariello, Maria (2022). Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains. FRONTIERS IN MICROBIOLOGY, vol. 13, pp. 1-13, ISSN:1664-302X DOI  

  Galli V.; Venturi M.; Mari E.; Guerrini S.; Granchi L. (2022). Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation. INTERNATIONAL DAIRY JOURNAL, vol. 127, 105284, pp. 0-0, ISSN:0958-6946 DOI  

  Guerrini, Simona; Galli, Viola; Barbato, Damiano; Facchini, Giulio; Mangani, Silvia; Pierguidi, Lapo; Granchi, Lisa (2022). Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry). EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 0-0, ISSN:1438-2377 DOI  

  Venturi, Manuel; Cappelli, Alessio; Pini, Niccolò; Galli, Viola; Lupori, Lucrezia; Granchi, Lisa; Cini, Enrico (2022). Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, pp. 1-7, ISSN:0023-6438 DOI  

  Galli, Viola; Venturi, Manuel; Cardone, Gaetano; Pini, Niccolò; Marti, Alessandra; Granchi, Lisa (2021). In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread. INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, pp. 1-9, ISSN:0950-5423 DOI  

  Galli, Viola; Romboli, Yuri; Barbato, Damiano; Mari, Eleonora; Venturi, Manuel; Guerrini, Simona; Granchi, Lisa (2021). Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries. SUSTAINABILITY, vol. 13, pp. 1-11, ISSN:2071-1050 DOI  

  Guerrini, Simona; Barbato, Damiano; Guerrini, Lorenzo; Mari, Eleonora; Buscioni, Giacomo; Mangani, Silvia; Romboli, Yuri; Galli, Viola; Parenti, Alessandro; Granchi, Lisa (2021). Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery. FERMENTATION, vol. 7, pp. 1-20, ISSN:2311-5637 DOI  

  Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Sodi, Costanza; Granchi, Lisa (2021). Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 1-10, ISSN:1438-2377 DOI  

  Luti, Simone; Galli, Viola; Venturi, Manuel; Granchi, Lisa; Paoli, Paolo; Pazzagli, Luigia (2021). Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours. APPLIED SCIENCES, vol. 11, pp. 1-15, ISSN:2076-3417 DOI  

  Niccolai, Alberto; Venturi, Manuel; Galli, Viola; Pini, Niccolò; Rodolfi, Liliana; Biondi, Natascia; Granchi, Lisa; Tredici, Mario R. (2021). Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 138, pp. 110776-110776, ISSN:0023-6438 DOI  

  Pagliai, Giuditta; Venturi, Manuel; Dinu, Monica; Galli, Viola; Colombini, Barbara; Giangrandi, Ilaria; Maggini, Niccolò; Sofi, Francesco; Granchi, Lisa (2021). Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol. 72, pp. 367-374, ISSN:0963-7486 DOI  

  Galli, Viola; Venturi, Manuel; Guerrini, Simona; Blandino, Massimo; Luti, Simone; Pazzagli, Luigia; Granchi, Lisa (2020). Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains. FOODS, vol. 9, pp. 1-14, ISSN:2304-8158 DOI   Accesso ONLINE all'editore

  Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Natascia Biondi, Lisa Granchi, Mario R. Tredici (2020). Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini”. In: AISAM 2020, Padova, Italia, 07 Settembre 2020, -, pp. 1-1. Accesso ONLINE all'editore

  Galli, Viola; Venturi, Manuel; Pini, Niccolò; Granchi, Lisa (2020). Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production. FOODS, vol. 9, pp. 1-16, ISSN:2304-8158 DOI  

  Luti, Simone; Mazzoli, Lorenzo; Ramazzotti, Matteo; Galli, Viola; Venturi, Manuel; Marino, Giada; Lehmann, Martin; Guerrini, Simona; Granchi, Lisa; Paoli, Paolo; Pazzagli, Luigia (2020). Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads. FOOD CHEMISTRY, vol. 322, pp. 1-9, ISSN:0308-8146 DOI  

  Alberto Niccolai, Liliana Rodolfi, Natascia Biondi, Manuel Venturi, Viola Galli, Ana Paula Batista, Anabela Raymundo, Isabel Sousa, Polona Jamnik, Nissreen Abu-Ghannam, Mario R. Tredici (2020). Microalgae as functional ingredients for bakery products, pasta, and fermented beverages. In: AlgaEurope 2020, Online event, 01-04 Dicembre 2020, -, pp. 115-116. Accesso ONLINE all'editore

  Viola Galli; Manuel Venturi; Rossana Coda; Ndegwa Henry Maina; Lisa Granchi (2020). Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough. FOOD RESEARCH INTERNATIONAL, vol. 138, pp. 0-0, ISSN:0963-9969 DOI  

  Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi, Massimo Vincenzini (2019). Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 105, pp. 9-15, ISSN:0023-6438 DOI  

  Venturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa (2019). Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour. FOODS, vol. 8, pp. 218-230, ISSN:2304-8158 DOI  

  Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi (2019). Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 1-11, ISSN:1438-2385 DOI  

  Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi (2019). Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread. In: Microbial Diversity 2019, Catania, 24-27 settembre 2019, Simtrea, San Casciano Val di Pesa Firenze, pp. 59-60, ISBN:978-88-943010-1-4

  Manuel Venturi, Viola Galli, Asia Gianni, Niccolò Pini, Lisa Granchi (2019). Monitoring, identification and technological features assessment of lactic acid bacteria isolated from cricket powder sourdough spontaneous fermentation.. In: Microbial Diversity 2019, Catania, 24-27 settembre 2019, Simtrea, San Casciano Val di Pesa Firenze, pp. 289-290, ISBN:978-88-943010-1-4

  Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi,Natascia Biondi, Massimo D’Ottavio, Ana Paula Batista, Anabela Raymundo, Lisa Granchi, Mario Tredici (2019). Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition. SCIENTIFIC REPORTS, pp. 1-12, ISSN:2045-2322 DOI  

  Alberto Niccolai, Emer Shannon, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Natascia Biondi, Ana Paula Batista, Anabela Raymundo, Isabel Sousa, Nissreen Abu-Ghannam, Mario R. Tredici (2018). Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods. In: 3rd EuAlgae Training School Microalgal bioeconomy in modern society, Florence, Italy, 24/09/2018 - 25/09/2018, -, pp. 2-3.

  Galli V., M. Venturi, N. Pini, L. Granchi, S. Guerrini and M. Vincenzini (2018). Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations. In: 7° International Symposium on Sourdough, University of Cork, pp. 1-1.

  Galli, Viola; Mazzoli, Lorenzo; Luti, Simone; Venturi, Manuel; Guerrini, Simona; Paoli, Paolo; Vincenzini, Massimo; Granchi, Lisa*; Pazzagli, Luigia (2018). Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 286, pp. 55-65, ISSN:0168-1605 DOI   Accesso ONLINE all'editore

  Alessandra Adessi , Manuel Venturi, Francesco Candeliere, Viola Galli, Lisa Granchi, Roberto De Philippis (2018). Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production. INTERNATIONAL JOURNAL OF HYDROGEN ENERGY, vol. 43, pp. 9569-9576, ISSN:0360-3199 DOI  

  Alberto, Niccolai; Manuel, Venturi; Viola, Galli; Niccolò, Pini; Liliana, Rodolfi; Natascia, Biondi; Massimo, D’Ottavio; Ana Paula Batista, ; Anabela, Raymundo; Isabel, Sousa; Mario, Tredici (2017). Spirulina crostini: a new sourdough bakery product. In: AlgaEurope 2017 Conference, Berlino, Germania, 05-07/12/2017, -, pp. 120-121. Accesso ONLINE all'editore

  Galli V., M. Venturi, A. Ricci, S. Guerrini, L. Granchi, M. Vincenzini. (2017). Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour. In: 12° International Symposium on Lactic Acid Bacteria. ,, Egmond An Zee (NL), 27-31 August, 2017, FEMS, pp. 1-1.

  Venturi M., V. Galli, L. Granchi, S. Guerrini, M. Vincenzini (2016). Microbial biodiversity exploitation for the development of tailored liquid sourdough.. In: The Food Factor I. Barcellona, ., Barcellona, 2-4 November 2016, University of Barcelona, pp. 1-1.

  Galli V., M. Venturi, N. Pini, L. Granchi, S. Guerrini, M. Vincenzini (2016). Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread”. In: The Food Factor I., Barcellona,, 2-4 November 2016., University of Barcelona, pp. 1-1.

  Manuel Venturi, Viola Galli, Simona Guerrini, Lisa Granchi, Massimo Vincenzini (2015). Development of a multi-species semi-liquid sourdough starter. In: Microbial Diversity 2015 THE CHALLENGE OF COMPLEXITY, PERUGIA, 23-27 October, Simtrea, pp. 296-296.