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Fabio Minervini

Showing results (31-40 of 63) with videos related to

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Journal of Proteomics|November 16, 2013
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditionsSonya Siragusa, Maria De Angelis, Maria Calasso, et al.
Applied and Environmental Microbiology|July 19, 2015
Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life CycleFabio Minervini, Giuseppe Celano, Anna Lattanzi, et al.
Foods (Basel, Switzerland)|May 25, 2024
Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature ReviewMonica Laureati, Annalisa De Boni, Anna Saba, et al.
Food Microbiology|August 7, 2010
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type IFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Food Chemistry|August 3, 2017
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough breadNoemi Cavallo, Maria De Angelis, Maria Calasso, et al.
Microorganisms|January 5, 2021
Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat RhizosphereSabrina Strafella, David J Simpson, Mohammad Yaghoubi Khanghahi, et al.
Proteomics|July 12, 2007
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
Frontiers in Microbiology|November 19, 2019
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular ApproachesMonica Agnolucci, Michela Palla, Caterina Cristani, et al.
Applied and Environmental Microbiology|October 8, 2013
Microbial ecology dynamics during rye and wheat sourdough preparationDanilo Ercolini, Erica Pontonio, Francesca De Filippis, et al.
Microorganisms|December 28, 2019
Use of Autochthonous Lactobacilli to Increase the Safety of ZgougouFabio Minervini, Jihen Missaoui, Giuseppe Celano, et al.
Pageof 7

Showing results (31-40 of 63) with videos related to

Sort By:
Pageof 7
Journal of Proteomics|November 16, 2013
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditionsSonya Siragusa, Maria De Angelis, Maria Calasso, et al.
Applied and Environmental Microbiology|July 19, 2015
Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life CycleFabio Minervini, Giuseppe Celano, Anna Lattanzi, et al.
Foods (Basel, Switzerland)|May 25, 2024
Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature ReviewMonica Laureati, Annalisa De Boni, Anna Saba, et al.
Food Microbiology|August 7, 2010
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type IFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Food Chemistry|August 3, 2017
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough breadNoemi Cavallo, Maria De Angelis, Maria Calasso, et al.
Microorganisms|January 5, 2021
Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat RhizosphereSabrina Strafella, David J Simpson, Mohammad Yaghoubi Khanghahi, et al.
Proteomics|July 12, 2007
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
Frontiers in Microbiology|November 19, 2019
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular ApproachesMonica Agnolucci, Michela Palla, Caterina Cristani, et al.
Applied and Environmental Microbiology|October 8, 2013
Microbial ecology dynamics during rye and wheat sourdough preparationDanilo Ercolini, Erica Pontonio, Francesca De Filippis, et al.
Microorganisms|December 28, 2019
Use of Autochthonous Lactobacilli to Increase the Safety of ZgougouFabio Minervini, Jihen Missaoui, Giuseppe Celano, et al.
Pageof 7