Publications by authors named "Viola Galli"

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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

Appl Microbiol Biotechnol· November 2025

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Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier.
Costanza Cicchi, Manuela Leri, Monica Bucciantini, Viola Galli, Simona Guerrini

Foods· September 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

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

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, Viola Galli

Foods· June 2023

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Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity.
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli

Foods· February 2023

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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, Viola Galli

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

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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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

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

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

Sci Rep· December 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

Int J Food Microbiol· December 2018

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