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Angelo Zullo

Showing results (11-20 of 400) with videos related to

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Clinical Gastroenterology and Hepatology : the Official Clinical Practice Journal of the American Gastroenterological Association|June 9, 2009
Colorectal cancer risk reduction after polypectomy: evidence against the national polyp studyCesare Hassan, Angelo Zullo
Endoscopy International Open|July 15, 2015
Anti-platelet therapy and endoscopic procedures: eyes wide shut?Cesare Hassan, Angelo Zullo
Microorganisms|October 27, 2022
Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table OlivesBiagi Angelo Zullo, Gino Ciafardini
Journal of Applied Microbiology|February 9, 2022
Role of yeasts in the qualitative structuring of extra virgin olive oilBiagi Angelo Zullo, Gino Ciafardini
Foods (Basel, Switzerland)|March 25, 2022
Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive OilGino Ciafardini, Biagi Angelo Zullo
Foods (Basel, Switzerland)|July 26, 2020
Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic BarrelsGino Ciafardini, Biagi Angelo Zullo
Gastrointestinal Endoscopy|February 15, 2015
This Ariadne's thread saved another life!Vincenzo De Francesco, Angelo Zullo
Foods (Basel, Switzerland)|December 17, 2024
Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO<sub>2</sub> Pressure and Low Salt ContentBiagi Angelo Zullo, Gino Ciafardini
Foods (Basel, Switzerland)|November 14, 2023
A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt ContentGino Ciafardini, Biagi Angelo Zullo
Foods (Basel, Switzerland)|December 11, 2025
CO<sub>2</sub> and Acidification of Low-Salt Brine Promote Some Yeasts and Penalize Bacteria in Naturally Brined Black Table Olive FermentationBiagi Angelo Zullo, Gino Ciafardini
Pageof 40

Showing results (11-20 of 400) with videos related to

Sort By:
Pageof 40
Clinical Gastroenterology and Hepatology : the Official Clinical Practice Journal of the American Gastroenterological Association|June 9, 2009
Colorectal cancer risk reduction after polypectomy: evidence against the national polyp studyCesare Hassan, Angelo Zullo
Endoscopy International Open|July 15, 2015
Anti-platelet therapy and endoscopic procedures: eyes wide shut?Cesare Hassan, Angelo Zullo
Microorganisms|October 27, 2022
Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table OlivesBiagi Angelo Zullo, Gino Ciafardini
Journal of Applied Microbiology|February 9, 2022
Role of yeasts in the qualitative structuring of extra virgin olive oilBiagi Angelo Zullo, Gino Ciafardini
Foods (Basel, Switzerland)|March 25, 2022
Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive OilGino Ciafardini, Biagi Angelo Zullo
Foods (Basel, Switzerland)|July 26, 2020
Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic BarrelsGino Ciafardini, Biagi Angelo Zullo
Gastrointestinal Endoscopy|February 15, 2015
This Ariadne's thread saved another life!Vincenzo De Francesco, Angelo Zullo
Foods (Basel, Switzerland)|December 17, 2024
Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO<sub>2</sub> Pressure and Low Salt ContentBiagi Angelo Zullo, Gino Ciafardini
Foods (Basel, Switzerland)|November 14, 2023
A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt ContentGino Ciafardini, Biagi Angelo Zullo
Foods (Basel, Switzerland)|December 11, 2025
CO<sub>2</sub> and Acidification of Low-Salt Brine Promote Some Yeasts and Penalize Bacteria in Naturally Brined Black Table Olive FermentationBiagi Angelo Zullo, Gino Ciafardini
Pageof 40