| Design and characterization of a novel fermented beverage from lentil grains M Verni, C Demarinis, CG Rizzello, F Baruzzi Foods 9 (7), 893, 2020 | 53 | 2020 |
| Bioprocessing to preserve and improve microalgae nutritional and functional potential: novel insight and perspectives M Verni, C Demarinis, CG Rizzello, E Pontonio Foods 12 (5), 983, 2023 | 25 | 2023 |
| Use of selected lactic acid bacteria for the fermentation of legume-based water extracts C Demarinis, M Verni, L Pinto, CG Rizzello, F Baruzzi Foods 11 (21), 3346, 2022 | 23 | 2022 |
| Up-cycling grape pomace through sourdough fermentation: Characterization of phenolic compounds, antioxidant activity, and anti-inflammatory potential A Torreggiani, C Demarinis, D Pinto, A Papale, G Difonzo, F Caponio, ... Antioxidants 12 (8), 1521, 2023 | 9 | 2023 |
| Design and characterization of a novel fermented beverage from lentil grains. Foods, 9 (7), 893 M Verni, C Demarinis, CG Rizzello, F Baruzzi | 5 | 2020 |
| Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt C Demarinis, M Verni, P Koirala, S Cera, CG Rizzello, R Coda Future Foods 9, 100289, 2024 | 3 | 2024 |
| Use of selected lactic acid bacteria and carob flour for the production of a high-fibre and “clean label” plant-based yogurt-like product C Demarinis, M Montemurro, A Torreggiani, E Pontonio, M Verni, ... Microorganisms 11 (6), 1607, 2023 | 1 | 2023 |
