Publications by authors named "Lisa Granchi"

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The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking.
Damiano Barbato, Simona Guerrini, Viola Galli, Eleonora Mari, Marzia Cristiana Rosi, Lisa Granchi

Appl Microbiol Biotechnol· November 2025

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Comparison between and used in sequential wine fermentations with .
Lisa Granchi, Francesca Patrignani, Angela Bianco, Giacomo Braschi, Marilena Budroni

Front Microbiol· July 2025

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Poly--hydroxybutyrate Production from Bread Waste via Sequential Dark Fermentation and Photofermentation.
Luca Bernabò, Giulia Daly, Gianmarco Mugnai, Viola Galli, Elisa Corneli, Lisa Granchi

Foods· May 2025

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Exploitation of Selected Sourdough Strains for the Production of a Craft Raspberry Fruit Beer.
Viola Galli, Manuel Venturi, Simona Guerrini, Silvia Mangani, Damiano Barbato, Lisa Granchi

Foods· September 2023

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Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous Strains and Influence on the Phenolic and Sensory Profile.
Simona Guerrini, Damiano Barbato, Silvia Mangani, Donatella Ganucci, Giacomo Buscioni, Lisa Granchi

Foods· June 2023

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Replacement of SO with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine.
Giovanna Fia, Silvio Menghini, Eleonora Mari, Cristina Proserpio, Ella Pagliarini, Lisa Granchi

Antioxidants (Basel)· February 2023

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Rapid Detection of in Wine by Polychromatic Flow Cytometry.
Domenico De Bellis, Alessio Di Stefano, Pasquale Simeone, Giulia Catitti, Simone Vespa, Lisa Granchi

Int J Mol Sci· December 2022

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Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration.
Matteo Daghio, Francesco Pini, Anna Espinoza-Tofalos, Giuseppe Conte, Eleonora Mari, Lisa Granchi

Food Microbiol· June 2022

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Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Wine Strains.
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Lisa Granchi

Front Microbiol· February 2022

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Effect of consumption of ancient grain bread leavened with sourdough or with baker's yeast on cardio-metabolic risk parameters: a dietary intervention trial.
Giuditta Pagliai, Manuel Venturi, Monica Dinu, Viola Galli, Barbara Colombini, Lisa Granchi

Int J Food Sci Nutr· May 2021

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Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough.
Viola Galli, Manuel Venturi, Rossana Coda, Ndegwa Henry Maina, Lisa Granchi

Food Res Int· December 2020

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Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of monovarietal Sangiovese wines.
Silvia Mangani, Giacomo Buscioni, Simona Guerrini, Lisa Granchi

Yeast· September 2020

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Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production.
Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi

Foods· September 2020

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Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads.
Simone Luti, Lorenzo Mazzoli, Matteo Ramazzotti, Viola Galli, Manuel Venturi, Lisa Granchi

Food Chem· August 2020

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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.
Viola Galli, Manuel Venturi, Simona Guerrini, Massimo Blandino, Simone Luti, Lisa Granchi

Foods· May 2020

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Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.
Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Lisa Granchi

Sci Rep· December 2019

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Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process.
Simona Guerrini, Eleonora Mari, Damiano Barbato, Lisa Granchi

Foods· October 2019

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Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.
Manuel Venturi, Viola Galli, Niccolò Pini, Simona Guerrini, Lisa Granchi

Foods· June 2019

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Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough.
Viola Galli, Lorenzo Mazzoli, Simone Luti, Manuel Venturi, Simona Guerrini, Lisa Granchi

Int J Food Microbiol· December 2018

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Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Strains Occurring in Spontaneous Wine Fermentations.
Donatella Ganucci, Simona Guerrini, Silvia Mangani, Massimo Vincenzini, Lisa Granchi

Front Microbiol· July 2018

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Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions.
Angela Capece, Lisa Granchi, Simona Guerrini, Silvia Mangani, Rossana Romaniello

Front Microbiol· July 2016

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Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany.
Eleonora Mari, Simona Guerrini, Lisa Granchi, Massimo Vincenzini

World J Microbiol Biotechnol· June 2016

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Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD-PCR profiles.
Manuel Venturi, Simona Guerrini, Lisa Granchi, Massimo Vincenzini

Int J Food Microbiol· May 2012

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Putrescine accumulation in wine: role of Oenococcus oeni.
Silvia Mangani, Simona Guerrini, Lisa Granchi, Massimo Vincenzini

Curr Microbiol· July 2005

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The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance.
Patrizia Romano, Lisa Granchi, Marisa Caruso, Gabriele Borra, Gerardo Palla

Int J Food Microbiol· September 2003

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