Pubblicazioni scientifiche

  • Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi (2021).
    Selection of indigenous Saccharomyces cerevisiae strains and exploitation of a pilot-plant to produce fresh yeast starter cultures in a winery. Fermentation, 7(3), 99; https://doi.org/10.3390/fermentation7030099
  • Galli, V., Romboli, Y., Barbato, D., Mari, E., Venturi, M., Guerrini, S., Granchi, L. (2021).                                                                            Indigenous Aureobasidium pullulans strains as biocontrol agents of botrytis cinerea on grape berries. SUSTAINABILITY (Switzerland), 13 (16), art. no. 9389. https://doi.org/10.3390/su13169389
  • Simona Guerrini, Silvia Mangani, Giovanna Fia, Lisa Granchi (2020).
    Advances in Analytical Techniques: Determination of Toxic Components, Microelements, Compounds of Aroma and Therapeutic Significance. In book “Winemaking” Joshi, V.K., & Ray, R.C. (Eds.). (2021). Winemaking: Basics and Applied Aspects (1st ed.). CRC Press. https://doi.org/10.1201/9781351034265
  • Silvia Mangani, Giacomo Buscioni, Simona Guerrini, Lisa Granchi (2020).
    Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of mono-varietal Sangiovese wines. Yeast. 2020;37:549–557. DOI: 10.1002/yea.3474. https://onlinelibrary.wiley.com/doi/10.1002/yea.3474
  • Lisa Granchi, Donatella Ganucci, Giacomo Buscioni, Silvia Mangani, Simona Guerrini (2019).
    The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains. FERMENTATION, vol. 5, pp. 1-11, ISSN:2311-5637 DOI  https://www.mdpi.com/2311-5637/5/4/86
  • Ganucci, D., Guerrini, S., Mangani, S., Vincenzini, M., Granchi, L. (2018) 
    Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations. Frontiers Microbiol. 9(JUL),1563 DOI: 10.3389/fmicb.2018.01563, IF: 4,019. L’articolo è scaricabile al seguente link: https://www.frontiersin.org/articles/10.3389/fmicb.2018.01563/full
  • Guerrini S, Mangani S, Romboli Y, Luti S, Pazzagli L, Granchi L (2018). 
    Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine. Fermentation, 4, 26; doi:10.3390/fermentation4020026. L’articolo è scaricabile al seguente link: https://www.mdpi.com/2311-5637/4/2/26.
  • Fia G, Millarini V, Granchi L, Bucalossi G,  Guerrini S,  Zanoni B, Rosi I (2018)
    Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh conditions. LWT – Food Science and Technology, 89: 262-268 IF: 2,3. L’articolo è scaricabile al seguente link: https://www.sciencedirect.com/science/article/pii/S0023643817308137
  • Yuri Romboli, Martina Galardi, Giacomo Buscioni, Silvia Mangani, Eleonora Mari, Lisa Granchi e Massimo Vincenzini. Articolo tecnico per ENOFORUM 2017. Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica. https://www.infowine.com/it/articoli_tecnici/effetto_della_defogliazione_precoce_sulla_composizione_dei_glicosidi_della_quercetina_nelle_uve_sangiovese_sc_17556.htm
  • Y. Romboli, S.F. Di Gennaro, S. Mangani, G. Buscioni, A. Matese, L. Genesio, M. Vincenzini (2017).
    Vine vigour modulates bunch microclimate and affects the composition of grape and wine flavonoids: an unmanned aerial vehicle approach in a Sangiovese vineyard in Tuscany. Australian Journal of Grape and Wine Research 23, 368–377. https://www.onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12293
  • Vincenzini M, Guerrini S, Mangani S, Granchi L (2017).
    Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate.  Capitolo 10 del librio “Biology of Microorganisms on grapes, in must and in wine “. https://link.springer.com/chapter/10.1007/978-3-540-85463-0_9
  • Capece A, Granchi L, Guerrini S, Mangani S, Romaniello R, Vincenzini M, Romano P. (2016):
    Diversity of Saccharomyces cerevisiae strains isolated from two Italian wine-producing regions. Journal: Frontiers in Microbiology, section Food Microbiology, 7: 1-11. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4928102/
  • Mangani S., Cerretelli M., Buscioni G., Mari E., Guerrini S., Vincenzini M. (2016)
    Evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. L’Enologo, n11, 91-96. https://www.assoenologi.it/wp-content/uploads/2019/02/glutatione_novembre2016.pdf
  • Romboli Y Mangani S, Buscioni G, Granchi L, Vincenzini M. (2015).
    Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. World J Microbiol Biotechnol, 31:1137–1145. https://pubmed.ncbi.nlm.nih.gov/25940328/
  • Granchi L. (2015). Lieviti indigeni per lo spumante OICCE TIMES –  64: 76-77.
  • Brilli L, Buscioni G, Moriondo M, Bindi M, Vincenzini M. (2014).
    Influence of interannual meteorological variability on yeast content and composition in Sangiovese grapes. Am. J. Enol. Vitic. 65:3, 375-380 https://www.ajevonline.org/content/65/3/375

Venturi, M., Cappelli, A., Pini, N., Galli, V., Lupori, L., Granchi, L., Cini, E. (2022)
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods. LWT, 153, art. no. 112500. https://doi.org/10.1016/j.lwt.2021.112500

  • Galli, V., Venturi, M., Cardone, G., Pini, N., Marti, A., & Granchi, L. (2021).
    In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread. International Journal of Food Science & Technology. https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15097
  • Luti, S., Galli, V., Venturi, M., Granchi, L., Paoli, P., & Pazzagli, L. (2021).
    Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours. Applied Sciences, 11(7), 3291. https://doi.org/10.3390/app11073291
  • Venturi, M., Galli, V., Pini, N., Guerrini, S., Sodi, C., & Granchi, L. (2021).
    Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties. European Food Research and Technology, 1-10. https://doi.org/10.1007/s00217-021-03740-y
  • Simone Luti, Lorenzo Mazzoli, Matteo Ramazzotti, Viola Galli, Giada  Marino, Martin Lehmann , Manuel Venturi, Simona Guerrini, Lisa Granchi, Paolo Paoli,  Luigia Pazzagli (2020)
    Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads. Food Chemistry 322 – 126710. https://doi.org/10.1016/j.foodchem.2020.126710
  • Viola Galli, Manuel Venturi, Rossana Coda, Ndegwa Henry Maina, Lisa Granchi (2020).
    Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough. https://doi.org/10.1016/j.foodres.2020.109785
  • Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi (2020).
    Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as potential Starters for Cricket-Wheat Bread Production. Foods, 9, 1322; doi:10.3390/foods9091322. https://pubmed.ncbi.nlm.nih.gov/32961748/
  • Viola Galli, Manuel Venturi, Simona Guerrini, Massimo Blandino, Simone Luti, LuigiPazzagli, Lisa Granchi (2020).                       Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains. Foods, 9, 640; doi:10.3390/foods9050640. https://pubmed.ncbi.nlm.nih.gov/32429251/
  • Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Natascia Biondi. Lisa Granchi, Mario R. Tredici (2020).
    Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”. LWT – Food Science and Technology 138 (2021) 110776. https://doi.org/10.1016/j.lwt.2020.110776
  • Giuditta Pagliai, Manuel Venturi, Monica Dinu, Viola Galli, Barbara Colombini, Ilaria Giangrandi, Niccolò Maggini, Francesco Sofi, Lisa Granchi (2020).
    Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial. International Journal of Food Sciences and Nutrition. DOI: 10.1080/09637486.2020.1799956. https://pubmed.ncbi.nlm.nih.gov/32718191/
  • Venturi M; Galli V; Pini N; Guerrini S; Granchi L (2019).                                                                                                                                                 Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour. FOODS, vol. 8, pp. 218-230, ISSN:2304-8158 https://pubmed.ncbi.nlm.nih.gov/31216730/
  • Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Lisa Granchi (2019).
    Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 1-11, ISSN:1438-2385. https://link.springer.com/article/10.1007/s00217-019-03353-6
  • Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Natascia Biondi, Massimo D’Ottavio, Ana Paula Batista, Anabela Raymundo, Lisa Granchi, Mario R. Tredici (2019).
    Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition. Scientific Reports volume 9, Article number: 19433. https://pubmed.ncbi.nlm.nih.gov/31857609/
  • Galli V., Venturi M., Pini N., Guerrini S., Granchi L., Vincenzini M. (2019).                                                                                                              Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings. LWT, 105: 9-15. https://doi.org/10.1016/j.lwt.2019.02.004
  • Galli, V., Mazzoli, L., Luti, S., Venturi, M., Guerrini, S., Paoli, P., Vincenzini, M., Granchi, L., Pazzagli, L. (2018).
    Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough. I. J. Food Microbiol., 286: 55-65. DOI: 10.1016/j.ijfoodmicro.2018.07.018. https://www.ncbi.nlm.nih.gov/pubmed/3003673
  • Alessandra Adessi , Manuel Venturi, Francesco Candeliere, Viola Galli, Lisa Granchi, Roberto De Philippis (2018).
    Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production. INTERNATIONAL JOURNAL OF HYDROGEN ENERGY, vol. 43, pp. 9569-9576, ISSN:0360-3199 https://daneshyari.com/article/preview/7706058.pdf

  • Guerrini S, Venturi M, Mangani S, Mari E, Vincenzini M, Granchi L (2017)

  • Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content. DOI:10.19080/AIBM.2017.03.555619. pp.1-12. In ADVANCES IN BIOTECHNOLOGY & MICROBIOLOGY – ISSN:2474-7637 vol. 3 https://juniperpublishers.com/aibm/pdf/AIBM.MS.ID.555619.pdf

  • Galli, V., Venturi, M., Mari, E., Guerrini, S., Granchi, L. (2022).
    Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation, International Dairy Journal, Volume 127, April 2022, 105284. https://doi.org/10.1016/j.idairyj.2021.105284

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