Search Results - "GUERRINI, Simona"

Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties by Venturi, Manuel, Galli, Viola, Pini, Niccolò, Guerrini, Simona, Sodi, Costanza, Granchi, Lisa

“…The aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared…”
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Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations by Ganucci, Donatella, Guerrini, Simona, Mangani, Silvia, Vincenzini, Massimo, Granchi, Lisa

“…Different strains are simultaneously or in succession involved in spontaneous wine fermentations. In general, few strains occur at percentages higher than 50%…”
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Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine by Guerrini, Simona, Galli, Viola, Mangani, Silvia, Granchi, Lisa

“…Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have…”
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Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk by Galli, Viola, Venturi, Manuel, Mari, Eleonora, Guerrini, Simona, Granchi, Lisa

“…Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only due to the lactic acid bacteria (LAB) presence but potentially…”
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Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions by Capece, Angela, Granchi, Lisa, Guerrini, Simona, Mangani, Silvia, Romaniello, Rossana, Vincenzini, Massimo, Romano, Patrizia

“…Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae…”
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The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains by Granchi, Lisa, Ganucci, Donatella, Buscioni, Giacomo, Mangani, Silvia, Guerrini, Simona

“…Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to…”
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Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour by Venturi, Manuel, Galli, Viola, Pini, Niccolò, Guerrini, Simona, Granchi, Lisa

“…γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA…”
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Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer by Galli, Viola, Venturi, Manuel, Guerrini, Simona, Mangani, Silvia, Barbato, Damiano, Vallesi, Gianni, Granchi, Lisa

“…Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order…”
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Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process by Guerrini, Simona, Mari, Eleonora, Barbato, Damiano, Granchi, Lisa

“…In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this…”
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Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains by Galli, Viola, Venturi, Manuel, Guerrini, Simona, Blandino, Massimo, Luti, Simone, Pazzagli, Luigia, Granchi, Lisa

“…The use of sourdough fermentation and whole grain flours in baked goods manufacturing are known to enhance their functional and nutritional features. In this…”
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Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites by Guerrini, Simona, Barbato, Damiano, Mangani, Silvia, Mari, Eleonora, Buscioni, Giacomo, Ganucci, Donatella, Galli, Viola, Granchi, Lisa

“…Sulphur dioxide (SO2) is usually used in winemaking due to its effectiveness as an antimicrobial and antioxidant agent. However, there is growing interest in…”
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Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile by Guerrini, Simona, Barbato, Damiano, Mangani, Silvia, Ganucci, Donatella, Buscioni, Giacomo, Galli, Viola, Triossi, Andrea, Granchi, Lisa

“…The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated…”
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Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine by Guerrini, Simona, Mangani, Silvia, Romboli, Yuri, Luti, Simone, Pazzagli, Luigia, Granchi, Lisa

“…Moderate wine consumption is associated with human health benefits (reduction of cardiovascular risk and neurodegenerative diseases, decrease of onset of…”
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Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery by Guerrini, Simona, Barbato, Damiano, Guerrini, Lorenzo, Mari, Eleonora, Buscioni, Giacomo, Mangani, Silvia, Romboli, Yuri, Galli, Viola, Parenti, Alessandro, Granchi, Lisa

“…The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic…”
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Biogenic amine production by Oenococcus oeni by GUERRINI, Simona, MANGANI, Silvia, GRANCHI, Lisa, VINCENZINI, Massimo

“…The biogenic amine-producing capability of several Oenococcus oeni strains, originally isolated from different Italian wines, was determined. The…”
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Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines by Guerrini, Simona, Bastianini, Alessandra, Blaiotta, Giuseppe, Granchi, Lisa, Moschetti, Giancarlo, Coppola, Salvatore, Romano, Patrizia, Vincenzini, Massimo

“…A phenotypic and genotypic characterization of 84 Oenococcus oeni isolates from Italian wines of different oenological areas was carried out. Numerical…”
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Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation by Galli, Viola, Venturi, Manuel, Mari, Eleonora, Guerrini, Simona, Granchi, Lisa

“…Lactic acid bacteria (LAB) may release bioactive compounds in fermented milk such as γ-aminobutyric acid (GABA) that have positive effects on human health. In…”
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Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings by Galli, Viola, Venturi, Manuel, Pini, Niccolò, Guerrini, Simona, Granchi, Lisa, Vincenzini, Massimo

“…This study investigated the establishment of wheat stable sourdoughs, both in liquid (dough yield = 330) and firm (dough yield = 154) conditions, by…”
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Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods by Venturi, Manuel, Guerrini, Simona, Vincenzini, Massimo

“…The microbiota occurring in all the manufacturing phases of two Italian sourdough sweet-leavened baked goods (a typical Genoese dry biscuit, Lagaccio, and a…”
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Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough by Galli, Viola, Mazzoli, Lorenzo, Luti, Simone, Venturi, Manuel, Guerrini, Simona, Paoli, Paolo, Vincenzini, Massimo, Granchi, Lisa, Pazzagli, Luigia

“…Sourdough fermentation of cereal foods is an excellent source of obtaining peptides due to the ability of lactic acid bacteria to activate cereal proteases and…”
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