Research Publications Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread Authors: Chiodetti M.; Bancalari E.; Ricci S.; Bottari B.; Monica S.; Del Vecchio L.; Cirlini M.; Carini E. Year: 2026 Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach Authors: Innerbichler H.; Trockenbacher A.; Holler A.; Scholl-Burgi S.; Del Vecchio L.; Cirlini M.; Konig J.; Bach K. Year: 2026 Hemp flour enriched bread: effect on metabolomic and technological profile following in vitro digestion Authors: Mussio C.; Del Vecchio L.; García-Pérez P.; Dordoni R.; Giuberti G.; Carini E.; Cirlini M.; Lucini L. Year: 2026 Fermented Kiwifruit By-Product as Experimental Biostimulant for Soilless Mini-Plum Tomato Cultivation Authors: Agosti Anna; Levante Alessia; Hadj Saadoun Jasmine; Nazeer Samreen; Del Vecchio Lorenzo; Leto Leandra; Rinaldi Massimiliano; Dhenge Rohini; Cirlini Martina; Lazzi Camilla; Chiancone Benedetta Year: 2026 Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction Authors: Nicolotti C.; Cirlini M.; Del Vecchio L.; Hadj Saadoun J.; Bernini V.; Gatti M.; Bottari B.; Martelli F. Year: 2025 Full list of publications
