Showing results (81-90 of 106) with videos related to

Sort By:
Pageof 11
Food Microbiology|August 3, 2014
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentationLuana Nionelli, Nertila Curri, José Antonio Curiel, et al.
Foods (Basel, Switzerland)|December 30, 2025
Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human KeratinocytesAndrea Torreggiani, Mario Caponio, Daniela Pinto, et al.
Foods (Basel, Switzerland)|February 21, 2019
Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a "Yeast-Free" BreadPalmira De Bellis, Carlo Giuseppe Rizzello, Angelo Sisto, et al.
Food Microbiology|November 16, 2013
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of glutenCarlo Giuseppe Rizzello, José Antonio Curiel, Luana Nionelli, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough breadAlice Costantini, Alessio Da Ros, Olga Nikoloudaki, et al.
Antioxidants (Basel, Switzerland)|August 26, 2023
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory PotentialAndrea Torreggiani, Chiara Demarinis, Daniela Pinto, et al.
Microbial Cell Factories|October 24, 2015
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptidesCarlo Giuseppe Rizzello, Blanca Hernández-Ledesma, Samuel Fernández-Tomé, et al.
Applied Microbiology and Biotechnology|December 17, 2009
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applicationsRaffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello, et al.
Foods (Basel, Switzerland)|October 17, 2020
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> FermentationSusanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, et al.
Food Microbiology|April 13, 2017
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activityDaniela Campanella, Carlo Giuseppe Rizzello, Cristina Fasciano, et al.
Pageof 11