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Fabio Masotti

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

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Foods (Basel, Switzerland)|July 29, 2025
Effects of Protective <i>Lacticaseibacillus casei</i> VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During RipeningFrancesca Bonazza, Stefano Morandi, Tiziana Silvetti, et al.
Food Chemistry: X|September 11, 2024
Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during <i>in vitro</i> gastrointestinal digestionSofia Mendo, Irene Da Costa, Stefano Cattaneo, et al.
Food Chemistry|January 22, 2020
Effect of protein fortification on heat damage and occurrence of β-casomorphins in (un)digested donor human milk intended for nutrition of preterm infantsStefano Cattaneo, Valentina Pica, Milda Stuknytė, et al.
Journal of Food Science|November 11, 2017
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory ApproachesAlessandra Marti, Stefano Cattaneo, Simona Benedetti, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal productsMattia Quattrini, Cristian Bernardi, Milda Stuknytė, et al.
Foods (Basel, Switzerland)|January 25, 2025
Ex Vivo, In Vitro and In Vivo Bone Health Properties of Grana Padano CheeseCristina Martelli, Luisa Ottobrini, Anita Ferraretto, 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.
Foods (Basel, Switzerland)|July 29, 2025
Effects of Protective <i>Lacticaseibacillus casei</i> VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During RipeningFrancesca Bonazza, Stefano Morandi, Tiziana Silvetti, et al.
Food Chemistry: X|September 11, 2024
Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during <i>in vitro</i> gastrointestinal digestionSofia Mendo, Irene Da Costa, Stefano Cattaneo, et al.
Food Chemistry|January 22, 2020
Effect of protein fortification on heat damage and occurrence of β-casomorphins in (un)digested donor human milk intended for nutrition of preterm infantsStefano Cattaneo, Valentina Pica, Milda Stuknytė, et al.
Journal of Food Science|November 11, 2017
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory ApproachesAlessandra Marti, Stefano Cattaneo, Simona Benedetti, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal productsMattia Quattrini, Cristian Bernardi, Milda Stuknytė, et al.
Foods (Basel, Switzerland)|January 25, 2025
Ex Vivo, In Vitro and In Vivo Bone Health Properties of Grana Padano CheeseCristina Martelli, Luisa Ottobrini, Anita Ferraretto, et al.
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