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Fabio Minervini

Showing results (1-10 of 63) with videos related to

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Frontiers in Microbiology|March 26, 2016
Editorial: Microorganisms for Functional FoodFabio Minervini, Maria De Angelis
Foods (Basel, Switzerland)|August 7, 2021
Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based BreadsMariagrazia Molfetta, Giuseppe Celano, Fabio Minervini
Foods (Basel, Switzerland)|December 30, 2025
From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food SystemsYasmin Muhammed Refaie Muhammed, Fabio Minervini, Ivana Cavoski
Microorganisms|December 22, 2019
Fermented Seeds ("Zgougou") from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid BacteriaJihen Missaoui, Dalila Saidane, Ridha Mzoughi, et al.
Frontiers in Microbiology|November 24, 2016
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid ProfilesGiuseppe Celano, Maria De Angelis, Fabio Minervini, et al.
Microorganisms|October 24, 2020
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory EvaluationGiuseppe Costantino, Maria Calasso, Fabio Minervini, et al.
Journal of Food Protection|December 26, 2006
Identification of antibacterial peptides from bovine kappa-caseinIván López-Expósito, Fabio Minervini, Lourdes Amigo, et al.
International Journal of Food Microbiology|December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdoughFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Scientific Reports|January 26, 2019
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparationFabio Minervini, Francesca Rita Dinardo, Maria De Angelis, et al.
Foods (Basel, Switzerland)|February 15, 2022
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy PlantGiuseppe Celano, Giuseppe Costantino, Maria Calasso, et al.
Pageof 7

Showing results (1-10 of 63) with videos related to

Sort By:
Pageof 7
Frontiers in Microbiology|March 26, 2016
Editorial: Microorganisms for Functional FoodFabio Minervini, Maria De Angelis
Foods (Basel, Switzerland)|August 7, 2021
Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based BreadsMariagrazia Molfetta, Giuseppe Celano, Fabio Minervini
Foods (Basel, Switzerland)|December 30, 2025
From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food SystemsYasmin Muhammed Refaie Muhammed, Fabio Minervini, Ivana Cavoski
Microorganisms|December 22, 2019
Fermented Seeds ("Zgougou") from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid BacteriaJihen Missaoui, Dalila Saidane, Ridha Mzoughi, et al.
Frontiers in Microbiology|November 24, 2016
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid ProfilesGiuseppe Celano, Maria De Angelis, Fabio Minervini, et al.
Microorganisms|October 24, 2020
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory EvaluationGiuseppe Costantino, Maria Calasso, Fabio Minervini, et al.
Journal of Food Protection|December 26, 2006
Identification of antibacterial peptides from bovine kappa-caseinIván López-Expósito, Fabio Minervini, Lourdes Amigo, et al.
International Journal of Food Microbiology|December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdoughFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Scientific Reports|January 26, 2019
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparationFabio Minervini, Francesca Rita Dinardo, Maria De Angelis, et al.
Foods (Basel, Switzerland)|February 15, 2022
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy PlantGiuseppe Celano, Giuseppe Costantino, Maria Calasso, et al.
Pageof 7