Niccolò Pini

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Alberto Niccolai, Manuel Venturi, Viola Galli et al. · Scientific Reports · 2019 · 114 citations · Full text

Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

Viola Galli, Manuel Venturi, Niccolò Pini et al. · LWT · 2019 · 56 citations

Food Fermentation, Consecutive Backsloppings, Microbial Physiology +8

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Manuel Venturi, Viola Galli, Niccolò Pini et al. · Foods · 2019 · 53 citations · Full text

Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

Manuel Venturi, Alessio Cappelli, Niccolò Pini et al. · LWT · 2021 · 30 citations · Full text

Kneading Machine Type, Straight Dough, Mechanical Engineering +2

Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour

Viola Galli, Manuel Venturi, Niccolò Pini et al. · European Food Research and Technology · 2019 · 28 citations

Food Chemistry, Probiotic, Engineering +10