Niccolò Pini
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View article: Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread
Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread Open
View article: Effect of Plant Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Textural Properties of Bread
Effect of Plant Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Textural Properties of Bread Open
View article: Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods Open
View article: <i>In situ</i> dextran synthesis by <i>Weissella confusa</i> Ck15 and <i>Leuconostoc pseudomesenteroides</i> DSM 20193 and their effect on chickpea sourdough bread
<i>In situ</i> dextran synthesis by <i>Weissella confusa</i> Ck15 and <i>Leuconostoc pseudomesenteroides</i> DSM 20193 and their effect on chickpea sourdough bread Open
Summary This work evaluated, for the first time, the impact of in situ dextran (with different branching degree) produced by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 strains on the technological properties of ch…
View article: Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties Open
The aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat ( Triticum aestivum L.) flours. As leavening agents in brea…
View article: Author response for "In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread"
Author response for "In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread" Open
View article: Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” Open
View article: Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production Open
The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the …
View article: Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition
Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition Open
The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sour…
View article: Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour Open
γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods s…
View article: "Spirulina crostini": a new sourdough bakery product
"Spirulina crostini": a new sourdough bakery product Open
The aim of this work was to evaluate the influence of the integration of Arthrospira platensis F&M-C256 (commonly known as spirulina) on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in…