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Fabio Minervini

Showing results (41-50 of 63) with videos related to

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International Journal of Food Microbiology|October 7, 2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughsEmilie Lhomme, Anna Lattanzi, Xavier Dousset, et al.
Applied and Environmental Microbiology|September 18, 2016
Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic AminesRosa Guarcello, Maria De Angelis, Luca Settanni, et al.
Frontiers in Microbiology|September 7, 2018
Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy SubjectsLeidiane A A Menezes, Fabio Minervini, Pasquale Filannino, et al.
Applied and Environmental Microbiology|December 14, 2011
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversityFabio Minervini, Raffaella Di Cagno, Anna Lattanzi, et al.
International Journal of Food Microbiology|July 26, 2016
Salivary and fecal microbiota and metabolome of celiac children under gluten-free dietMaria De Angelis, Lucia Vannini, Raffaella Di Cagno, et al.
Experimental Dermatology|June 30, 2012
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genesBarbara Marzani, Daniela Pinto, Fabio Minervini, et al.
Foods (Basel, Switzerland)|January 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and ClementinesYasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa, et al.
Foods (Basel, Switzerland)|July 27, 2022
Protein Sources Alternative to Meat: State of the Art and Involvement of FermentationMariagrazia Molfetta, Etiele G Morais, Luisa Barreira, et al.
International Journal of Food Microbiology|August 20, 2008
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrowsRaffaella Di Cagno, Rosalinda F Surico, Sonya Siragusa, et al.
Foods (Basel, Switzerland)|November 27, 2024
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional PastaIlaria Iacobellis, Alessia Lisi, Mirco Vacca, et al.
Pageof 7

Showing results (41-50 of 63) with videos related to

Sort By:
Pageof 7
International Journal of Food Microbiology|October 7, 2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughsEmilie Lhomme, Anna Lattanzi, Xavier Dousset, et al.
Applied and Environmental Microbiology|September 18, 2016
Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic AminesRosa Guarcello, Maria De Angelis, Luca Settanni, et al.
Frontiers in Microbiology|September 7, 2018
Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy SubjectsLeidiane A A Menezes, Fabio Minervini, Pasquale Filannino, et al.
Applied and Environmental Microbiology|December 14, 2011
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversityFabio Minervini, Raffaella Di Cagno, Anna Lattanzi, et al.
International Journal of Food Microbiology|July 26, 2016
Salivary and fecal microbiota and metabolome of celiac children under gluten-free dietMaria De Angelis, Lucia Vannini, Raffaella Di Cagno, et al.
Experimental Dermatology|June 30, 2012
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genesBarbara Marzani, Daniela Pinto, Fabio Minervini, et al.
Foods (Basel, Switzerland)|January 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and ClementinesYasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa, et al.
Foods (Basel, Switzerland)|July 27, 2022
Protein Sources Alternative to Meat: State of the Art and Involvement of FermentationMariagrazia Molfetta, Etiele G Morais, Luisa Barreira, et al.
International Journal of Food Microbiology|August 20, 2008
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrowsRaffaella Di Cagno, Rosalinda F Surico, Sonya Siragusa, et al.
Foods (Basel, Switzerland)|November 27, 2024
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional PastaIlaria Iacobellis, Alessia Lisi, Mirco Vacca, et al.
Pageof 7