Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Annamaria Ricciardi

Showing results (1-10 of 43) with videos related to

Pageof 5
Sort By:
Journal of Microbiological Methods|February 7, 2002
A statistical procedure for the analysis of microbial communities based on phenotypic properties of isolatesEugenio Parente, Annamaria Ricciardi
Foods (Basel, Switzerland)|June 19, 2024
A Comprehensive View of Food Microbiota: Introducing FoodMicrobionet v5Eugenio Parente, Annamaria Ricciardi
International Journal of Food Microbiology|December 19, 2006
Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughsTeresa Zotta, Annamaria Ricciardi, Eugenio Parente
International Journal of Food Microbiology|May 8, 2022
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communitiesEugenio Parente, Teresa Zotta, Annamaria Ricciardi
International Journal of Food Microbiology|March 13, 2022
A review of methods for the inference and experimental confirmation of microbial association networks in cheeseEugenio Parente, Teresa Zotta, Annamaria Ricciardi
Food Microbiology|November 13, 2007
Urease production by Streptococcus thermophilusTeresa Zotta, Annamaria Ricciardi, Rocco Rossano, et al.
International Journal of Food Microbiology|February 25, 2023
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environmentsEugenio Parente, Teresa Zotta, Marilisa Giavalisco, et al.
Microorganisms|January 28, 2026
Effect of Glutamate Concentration and Atmosphere of Incubation on the Production of ɣ-Aminobutyric Acid in <i>Levilactobacillus brevis</i> LB12Emanuela Lavanga, Marilisa Giavalisco, Annamaria Ricciardi, et al.
Critical Reviews in Food Science and Nutrition|January 18, 2021
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufactureTeresa Zotta, Annamaria Ricciardi, Nicola Condelli, et al.
International Journal of Food Microbiology|May 22, 2018
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strainsAnnamaria Ricciardi, Rocco Gerardo Ianniello, Eugenio Parente, et al.
Pageof 5

Showing results (1-10 of 43) with videos related to

Sort By:
Pageof 5
Journal of Microbiological Methods|February 7, 2002
A statistical procedure for the analysis of microbial communities based on phenotypic properties of isolatesEugenio Parente, Annamaria Ricciardi
Foods (Basel, Switzerland)|June 19, 2024
A Comprehensive View of Food Microbiota: Introducing FoodMicrobionet v5Eugenio Parente, Annamaria Ricciardi
International Journal of Food Microbiology|December 19, 2006
Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughsTeresa Zotta, Annamaria Ricciardi, Eugenio Parente
International Journal of Food Microbiology|May 8, 2022
FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communitiesEugenio Parente, Teresa Zotta, Annamaria Ricciardi
International Journal of Food Microbiology|March 13, 2022
A review of methods for the inference and experimental confirmation of microbial association networks in cheeseEugenio Parente, Teresa Zotta, Annamaria Ricciardi
Food Microbiology|November 13, 2007
Urease production by Streptococcus thermophilusTeresa Zotta, Annamaria Ricciardi, Rocco Rossano, et al.
International Journal of Food Microbiology|February 25, 2023
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environmentsEugenio Parente, Teresa Zotta, Marilisa Giavalisco, et al.
Microorganisms|January 28, 2026
Effect of Glutamate Concentration and Atmosphere of Incubation on the Production of ɣ-Aminobutyric Acid in <i>Levilactobacillus brevis</i> LB12Emanuela Lavanga, Marilisa Giavalisco, Annamaria Ricciardi, et al.
Critical Reviews in Food Science and Nutrition|January 18, 2021
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufactureTeresa Zotta, Annamaria Ricciardi, Nicola Condelli, et al.
International Journal of Food Microbiology|May 22, 2018
Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strainsAnnamaria Ricciardi, Rocco Gerardo Ianniello, Eugenio Parente, et al.
Pageof 5