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Barbara Lanza

Showing results (11-20 of 16) with videos related to

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European Journal of Histochemistry : EJH|October 8, 2020
A morphological analysis of fresh and brine-cured olives attacked by <em>Bactrocera oleae</em> using light microscopy and ESEM-EDSBarbara Lanza, Anna Panato, Laura Valentini, et al.
Molecules (Basel, Switzerland)|May 25, 2024
A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive ProductionBarbara Lanza, Martina Bacceli, Sara Di Marco, et al.
Journal of Agricultural and Food Chemistry|August 31, 2006
Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methodsMaristella Gussoni, Fulvia Greco, Alessandra Vezzoli, et al.
Sensors (Basel, Switzerland)|April 30, 2021
A Machine Vision Rapid Method to Determine the Ripeness Degree of Olive LotsLuciano Ortenzi, Simone Figorilli, Corrado Costa, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 15, 2019
Crocus sativus by-products as sources of bioactive extracts: Pharmacological and toxicological focus on anthersGiuseppe Chichiriccò, Claudio Ferrante, Luigi Menghini, et al.
Molecules (Basel, Switzerland)|December 19, 2020
Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer EffectsBarbara Lanza, Martina Cellini, Sara Di Marco, et al.
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Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
European Journal of Histochemistry : EJH|October 8, 2020
A morphological analysis of fresh and brine-cured olives attacked by <em>Bactrocera oleae</em> using light microscopy and ESEM-EDSBarbara Lanza, Anna Panato, Laura Valentini, et al.
Molecules (Basel, Switzerland)|May 25, 2024
A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive ProductionBarbara Lanza, Martina Bacceli, Sara Di Marco, et al.
Journal of Agricultural and Food Chemistry|August 31, 2006
Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methodsMaristella Gussoni, Fulvia Greco, Alessandra Vezzoli, et al.
Sensors (Basel, Switzerland)|April 30, 2021
A Machine Vision Rapid Method to Determine the Ripeness Degree of Olive LotsLuciano Ortenzi, Simone Figorilli, Corrado Costa, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 15, 2019
Crocus sativus by-products as sources of bioactive extracts: Pharmacological and toxicological focus on anthersGiuseppe Chichiriccò, Claudio Ferrante, Luigi Menghini, et al.
Molecules (Basel, Switzerland)|December 19, 2020
Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer EffectsBarbara Lanza, Martina Cellini, Sara Di Marco, et al.
Pageof 2