Federica Manini

Characterization of lactic acid bacteria isolated from wheat bran sourdough

Federica Manini, Maria Cristina Casiraghi, Kaisa Poutanen et al. · LWT · 2015 · 133 citations · Full text

Food Fermentation, Lactic Acid Bacteria, Bacteriology +5

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Clara Albano, Stefano Morandi, Tiziana Silvetti et al. · Journal of Dairy Science · 2018 · 90 citations · Full text

Effect of sprouting on nutritional quality of pulses

Daniela Erba, Donato Angelino, Alessandra Marti et al. · International Journal of Food Sciences and Nutrition · 2018 · 65 citations · Full text

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

Federica Manini, Milena Brasca, Carme Plumed‐Ferrer et al. · Cereal Chemistry · 2014 · 56 citations · Full text

Raw Bran, Sourdoughlike Fermentation, Microbial Evolution +18

Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential

Marta Cialiè Rosso, Maria Mazzucotelli, Carlo Bicchi et al. · Journal of Chromatography A · 2019 · 38 citations · Full text

Time-of-flight Mass Spectrometry, Aroma Potential, Food Authentication +10