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Andrea Polo

Showing results (21-30 of 48) with videos related to

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Biofouling|October 3, 2012
Importance of subaerial biofilms and airborne microflora in the deterioration of stonework: a molecular studyAndrea Polo, Davide Gulotta, Nadia Santo, et al.
International Journal of Food Microbiology|March 31, 2020
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverageRaffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, et al.
New Biotechnology|November 17, 2024
Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread makingAlessandro Stringari, Andrea Polo, Carlo Giuseppe Rizzello, et al.
Microbiology Spectrum|December 1, 2021
Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon LevelAlessio Da Ros, Andrea Polo, Carlo Giuseppe Rizzello, et al.
Microbial Cell Factories|February 11, 2023
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approachClaudia Cappello, Marta Acin-Albiac, Daniela Pinto, et al.
International Journal of Food Microbiology|December 3, 2023
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristicsHana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, et al.
Current Research in Food Science|September 18, 2024
Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrityAli Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, et al.
Nutrients|February 11, 2023
The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic AnswerAndrea Polo, Marta Acin Albiac, Alessio Da Ros, et al.
Frontiers in Microbiology|May 3, 2021
Do Aerial Nitrogen Depositions Affect Fungal and Bacterial Communities of Oak Leaves?Luigimaria Borruso, Alessia Bani, Silvia Pioli, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beveragesChiara Viretto, Ali Zein Alabiden Tlais, Fabio Tuccillo, et al.
Pageof 5

Showing results (21-30 of 48) with videos related to

Sort By:
Pageof 5
Biofouling|October 3, 2012
Importance of subaerial biofilms and airborne microflora in the deterioration of stonework: a molecular studyAndrea Polo, Davide Gulotta, Nadia Santo, et al.
International Journal of Food Microbiology|March 31, 2020
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverageRaffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, et al.
New Biotechnology|November 17, 2024
Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread makingAlessandro Stringari, Andrea Polo, Carlo Giuseppe Rizzello, et al.
Microbiology Spectrum|December 1, 2021
Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon LevelAlessio Da Ros, Andrea Polo, Carlo Giuseppe Rizzello, et al.
Microbial Cell Factories|February 11, 2023
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approachClaudia Cappello, Marta Acin-Albiac, Daniela Pinto, et al.
International Journal of Food Microbiology|December 3, 2023
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristicsHana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, et al.
Current Research in Food Science|September 18, 2024
Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrityAli Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, et al.
Nutrients|February 11, 2023
The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic AnswerAndrea Polo, Marta Acin Albiac, Alessio Da Ros, et al.
Frontiers in Microbiology|May 3, 2021
Do Aerial Nitrogen Depositions Affect Fungal and Bacterial Communities of Oak Leaves?Luigimaria Borruso, Alessia Bani, Silvia Pioli, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beveragesChiara Viretto, Ali Zein Alabiden Tlais, Fabio Tuccillo, et al.
Pageof 5