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Fabio Minervini

Showing results (11-20 of 63) with videos related to

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Foods (Basel, Switzerland)|September 27, 2025
Development of Organic Sourdough Bread with Paste from Germinated SeedsAlberto Akiki, Yasmin Muhammed Refaie Muhammed, Fabio Minervini, et al.
Food Microbiology|August 25, 2016
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdoughFabio Minervini, Giuseppe Celano, Anna Lattanzi, et al.
Food Microbiology|June 17, 2009
Fermented goats' milk produced with selected multiple starters as a potentially functional foodFabio Minervini, Maria Teresa Bilancia, Sonya Siragusa, et al.
Foods (Basel, Switzerland)|August 29, 2024
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction StrategiesGiuseppe Natrella, Mirco Vacca, Fabio Minervini, et al.
Food Microbiology|September 5, 2015
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughsFabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Biotechnology Journal|August 28, 2007
Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologiesMaurizio Losacco, Raffaele Gallerani, Marco Gobbetti, et al.
International Journal of Food Microbiology|June 1, 2016
Drivers for the establishment and composition of the sourdough lactic acid bacteria biotaMarco Gobbetti, Fabio Minervini, Erica Pontonio, et al.
Frontiers in Microbiology|September 14, 2018
Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and NutrientsFabio Minervini, Francesca R Dinardo, Giuseppe Celano, et al.
Research in Microbiology|May 19, 2009
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilliRaffaella Di Cagno, Maria De Angelis, Rossana Coda, et al.
Applied and Environmental Microbiology|May 29, 2012
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotasFabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Pageof 7

Showing results (11-20 of 63) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|September 27, 2025
Development of Organic Sourdough Bread with Paste from Germinated SeedsAlberto Akiki, Yasmin Muhammed Refaie Muhammed, Fabio Minervini, et al.
Food Microbiology|August 25, 2016
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdoughFabio Minervini, Giuseppe Celano, Anna Lattanzi, et al.
Food Microbiology|June 17, 2009
Fermented goats' milk produced with selected multiple starters as a potentially functional foodFabio Minervini, Maria Teresa Bilancia, Sonya Siragusa, et al.
Foods (Basel, Switzerland)|August 29, 2024
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction StrategiesGiuseppe Natrella, Mirco Vacca, Fabio Minervini, et al.
Food Microbiology|September 5, 2015
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughsFabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Biotechnology Journal|August 28, 2007
Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologiesMaurizio Losacco, Raffaele Gallerani, Marco Gobbetti, et al.
International Journal of Food Microbiology|June 1, 2016
Drivers for the establishment and composition of the sourdough lactic acid bacteria biotaMarco Gobbetti, Fabio Minervini, Erica Pontonio, et al.
Frontiers in Microbiology|September 14, 2018
Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and NutrientsFabio Minervini, Francesca R Dinardo, Giuseppe Celano, et al.
Research in Microbiology|May 19, 2009
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilliRaffaella Di Cagno, Maria De Angelis, Rossana Coda, et al.
Applied and Environmental Microbiology|May 29, 2012
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotasFabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Pageof 7