Manuel Venturi

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

Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production

Alessandra Adessi, Manuel Venturi, Francesco Candeliere et al. · International Journal of Hydrogen Energy · 2018 · 77 citations

Chemical Engineering, Hydrogen Production, Bioenergy +6

Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods

Manuel Venturi, Simona Guerrini, Massimo Vincenzini · Food Microbiology · 2012 · 71 citations

Traditional Sourdough, Biomanufacturing, Food Fermentation +11

Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough

Viola Galli, Manuel Venturi, Rossana Coda et al. · Food Research International · 2020 · 66 citations

Indigenous Weissella Confusa, Situ Bacterial Exopolysaccharides, Bacteriology +6

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