1.Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

作　　者：Viola Galli ;Manuel Venturi ;Simona Guerrini 等

出　　处：Foods. 2020 ;9(5).doi:10.3390/foods9050640

出版社：MDPI Publishing

文章 ID：249048677

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2.Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

作　　者：Simona Guerrini , Eleonora Mari , Damiano Barbato ;Lisa Granchi

出　　处：Foods. 2019 ;8(10):1-9.doi:10.3390/foods8100457

出版社：MDPI Publishing

文章 ID：241057104

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

作　　者：Manuel Venturi ;Viola Galli ;Niccolò Pini 等

出　　处：Foods. 2019 ;8(6):218-230.doi:10.3390/foods8060218

出版社：MDPI Publishing

文章 ID：257044488

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4.Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

作　　者：Viola Galli ;Manuel Venturi ;Niccolò Pini 等

出　　处：Foods. 2020 ;9(9):1322-1337.doi:10.3390/foods9091322

出版社：MDPI Publishing

文章 ID：260757744

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5.Indigenous <i>Aureobasidium pullulans</i> Strains as Biocontrol Agents of <i>Botrytis cinerea</i> on Grape Berries

作　　者：Viola Galli ;Yuri Romboli ;Damiano Barbato 等

出　　处：Sustainability. 2021 ;13(16):9389.doi:10.3390/su13169389

出版社：MDPI, Open Access Journal

文章 ID：1035210672

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