Ricerca Pubblicazioni To guide or not to guide? Comparison between guided and spontaneous fermentation of Boletus edulis in laboratory and culinary conditions: impact on microbial population and aromatic compounds Autori: Martelli F.; Nicolotti C.; Della Monica E.; Del Vecchio L.; Levante A.; Cirlini M.; Gatti M.; Bottari B. Anno: 2026 Lactic acid bacteria-driven biotransformation of blue crab (Callinectes sapidus) carapace generates extracts with antimicrobial and metabolic-modulating activity Autori: Martelli Francesco; Moxo Javier Sanz; Nicolotti Caterina; Blundo Federica; Gatti Monica; Urbatzka Ralph; Bottari Benedetta Anno: 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 Autori: Nicolotti C.; Cirlini M.; Del Vecchio L.; Hadj Saadoun J.; Bernini V.; Gatti M.; Bottari B.; Martelli F. Anno: 2025 The Postbiotic Potential of Microalgae Autori: Martelli F.; Nicolotti C.; Bottari B. Anno: 2025 The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages Autori: Nicolotti C.; Sanz Moxo J.; Bottari B.; Cirlini M.; Bernini V.; Gatti M.; Urbatzka R.; Martelli F. Anno: 2024
