Showing results (61-70 of 89) with videos related to

Sort By:
Pageof 9
Food Research International (Ottawa, Ont.)|December 21, 2023
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausageLuca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheeseFederica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Clinical Epigenetics|May 18, 2021
Increased PARylation impacts the DNA methylation process in type 2 diabetes mellitusMichele Zampieri, Maria Giulia Bacalini, Ilaria Barchetta, et al.
Cells|August 26, 2023
Simulated Microgravity Exposure Induces Antioxidant Barrier Deregulation and Mitochondria Enlargement in TCam-2 Cell SpheroidsMarika Berardini, Luisa Gesualdi, Caterina Morabito, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compoundsLuca Belleggia, Ilario Ferrocino, Anna Reale, et al.
The Biochemical Journal|November 3, 2012
ADP-ribose polymer depletion leads to nuclear Ctcf re-localization and chromatin rearrangement(1)Tiziana Guastafierro, Angela Catizone, Roberta Calabrese, et al.
Journal of Food Science|December 5, 2025
Montenegrin Sudžuk Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical-Structural Characterization and Assessment of Safety ProfileGiorgia Rampanti, Federica Cardinali, Giuseppe Paderni, et al.
Plos One|March 6, 2009
Parp1 localizes within the Dnmt1 promoter and protects its unmethylated state by its enzymatic activityMichele Zampieri, Claudio Passananti, Roberta Calabrese, et al.
International Journal of Molecular Sciences|February 13, 2025
Association Between Active DNA Demethylation and Liver Fibrosis in Individuals with Metabolic-Associated Steatotic Liver Disease (MASLD)Ilaria Barchetta, Michele Zampieri, Flavia Agata Cimini, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausagesLuca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Pageof 9