Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genusTeresa Grande, Luisa Pozzo, Stefania Frassinetti et al.|European Food Research and Technology|2023Cited by 14
The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activityLuisa Pozzo, Laura Pucci, Cristina Alcántara et al.|Journal of Functional Foods|2022Cited by 8
Probing the alterations in mice cecal content due to high-fat dietCheherazade Trouki, Emilia Bramanti, Beatrice Campanella et al.|Food Chemistry|2024Cited by 3
A Moderate Intake of Beer Improves Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD) in a High-Fat Diet (HFD)-Induced Mouse ModelAndrea Vornoli, Luisa Pozzo, Emanuele Capra et al.|Molecules|2024Cited by 3