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Frontiers in Nutrition
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June 5, 2026
Carrot flour-enriched pasta with <i>in vitro</i> antioxidant activity and capacity of modulating inflammatory pathways in human colon cell model
Alessia Lisi, Giusy Rita Caponio, Maria Calasso, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2008
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making
Maria De Angelis, Fabio Minervini, Leonardo Caputo, et al.
Journal of Agricultural and Food Chemistry
|
December 21, 2006
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum
Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
International Journal of Food Microbiology
|
April 6, 2013
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods
Anna Lattanzi, Fabio Minervini, Raffaella Di Cagno, et al.
Polymers
|
December 22, 2019
Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review
Oana L Pop, Carmen R Pop, Marie Dufrechou, et al.
Antioxidants (Basel, Switzerland)
|
April 14, 2025
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (<i>Pleurotus eryngii</i>) Mushroom Powder as a Mediterranean Diet Staple
Maria Calasso, Alessia Lisi, Arianna Ressa, et al.
Applied and Environmental Microbiology
|
December 2, 2009
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases
Maria De Angelis, Angela Cassone, Carlo G Rizzello, et al.
Food & Function
|
July 25, 2024
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, et al.
The Journal of Dairy Research
|
October 27, 2007
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses
Raffaella Di Cagno, R Evan Miracle, Maria De Angelis, et al.
Microorganisms
|
June 26, 2026
Municipal Solid Waste (MSW)-Compost Amendment Increases Diversity, Functional Activities, and Network Connectivity of a Vineyard Soil Microbiota
Massimiliano Cardinale, Fabio Minervini, Francesco Maria Calabrese, et al.
Page
of 7
Search research articles
Search
Showing results (51-60 of 63) with videos related to
Sort By:
Page
of 7
Frontiers in Nutrition
|
June 5, 2026
Carrot flour-enriched pasta with <i>in vitro</i> antioxidant activity and capacity of modulating inflammatory pathways in human colon cell model
Alessia Lisi, Giusy Rita Caponio, Maria Calasso, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2008
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making
Maria De Angelis, Fabio Minervini, Leonardo Caputo, et al.
Journal of Agricultural and Food Chemistry
|
December 21, 2006
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum
Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
International Journal of Food Microbiology
|
April 6, 2013
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods
Anna Lattanzi, Fabio Minervini, Raffaella Di Cagno, et al.
Polymers
|
December 22, 2019
Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review
Oana L Pop, Carmen R Pop, Marie Dufrechou, et al.
Antioxidants (Basel, Switzerland)
|
April 14, 2025
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (<i>Pleurotus eryngii</i>) Mushroom Powder as a Mediterranean Diet Staple
Maria Calasso, Alessia Lisi, Arianna Ressa, et al.
Applied and Environmental Microbiology
|
December 2, 2009
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases
Maria De Angelis, Angela Cassone, Carlo G Rizzello, et al.
Food & Function
|
July 25, 2024
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, et al.
The Journal of Dairy Research
|
October 27, 2007
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses
Raffaella Di Cagno, R Evan Miracle, Maria De Angelis, et al.
Microorganisms
|
June 26, 2026
Municipal Solid Waste (MSW)-Compost Amendment Increases Diversity, Functional Activities, and Network Connectivity of a Vineyard Soil Microbiota
Massimiliano Cardinale, Fabio Minervini, Francesco Maria Calabrese, et al.
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of 7