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Fernanda Mozzi

Showing results (1-10 of 45) with videos related to

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Applied Microbiology and Biotechnology|June 19, 2015
Efficient mannitol production by wild-type Lactobacillus reuteri CRL 1101 is attained at constant pH using a simplified culture mediumMaria Eugenia Ortiz, Raúl R Raya, Fernanda Mozzi
Applied Microbiology and Biotechnology|July 1, 2015
Whey-derived valuable products obtained by microbial fermentationMicaela Pescuma, Graciela Font de Valdez, Fernanda Mozzi
Applied Microbiology and Biotechnology|July 16, 2020
Major role of lactate dehydrogenase D-LDH1 for the synthesis of lactic acid in Fructobacillus tropaeoli CRL 2034Juliana Bleckwedel, Florencia Mohamed, Fernanda Mozzi, et al.
Frontiers in Microbiology|October 7, 2015
Biopolymers from lactic acid bacteria. Novel applications in foods and beveragesMaría I Torino, Graciela Font de Valdez, Fernanda Mozzi
Applied Microbiology and Biotechnology|April 23, 2013
Biotechnological and in situ food production of polyols by lactic acid bacteriaMaria Eugenia Ortiz, Juliana Bleckwedel, Raúl R Raya, et al.
World Journal of Gastroenterology|April 1, 2010
Therapeutic effect of Streptococcus thermophilus CRL 1190-fermented milk on chronic gastritisCecilia Rodríguez, Marta Medici, Fernanda Mozzi, et al.
Frontiers in Microbiology|July 28, 2022
Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species DiversityLouise Vermote, Marko Verce, Fernanda Mozzi, et al.
Food Microbiology|March 22, 2008
Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein contentMicaela Pescuma, Elvira María Hébert, Fernanda Mozzi, et al.
International Journal of Food Microbiology|May 21, 2010
Functional fermented whey-based beverage using lactic acid bacteriaMicaela Pescuma, Elvira María Hébert, Fernanda Mozzi, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestionFernando G Martínez, María E Cuencas Barrientos, Fernanda Mozzi, et al.
Pageof 5

Showing results (1-10 of 45) with videos related to

Sort By:
Pageof 5
Applied Microbiology and Biotechnology|June 19, 2015
Efficient mannitol production by wild-type Lactobacillus reuteri CRL 1101 is attained at constant pH using a simplified culture mediumMaria Eugenia Ortiz, Raúl R Raya, Fernanda Mozzi
Applied Microbiology and Biotechnology|July 1, 2015
Whey-derived valuable products obtained by microbial fermentationMicaela Pescuma, Graciela Font de Valdez, Fernanda Mozzi
Applied Microbiology and Biotechnology|July 16, 2020
Major role of lactate dehydrogenase D-LDH1 for the synthesis of lactic acid in Fructobacillus tropaeoli CRL 2034Juliana Bleckwedel, Florencia Mohamed, Fernanda Mozzi, et al.
Frontiers in Microbiology|October 7, 2015
Biopolymers from lactic acid bacteria. Novel applications in foods and beveragesMaría I Torino, Graciela Font de Valdez, Fernanda Mozzi
Applied Microbiology and Biotechnology|April 23, 2013
Biotechnological and in situ food production of polyols by lactic acid bacteriaMaria Eugenia Ortiz, Juliana Bleckwedel, Raúl R Raya, et al.
World Journal of Gastroenterology|April 1, 2010
Therapeutic effect of Streptococcus thermophilus CRL 1190-fermented milk on chronic gastritisCecilia Rodríguez, Marta Medici, Fernanda Mozzi, et al.
Frontiers in Microbiology|July 28, 2022
Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species DiversityLouise Vermote, Marko Verce, Fernanda Mozzi, et al.
Food Microbiology|March 22, 2008
Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein contentMicaela Pescuma, Elvira María Hébert, Fernanda Mozzi, et al.
International Journal of Food Microbiology|May 21, 2010
Functional fermented whey-based beverage using lactic acid bacteriaMicaela Pescuma, Elvira María Hébert, Fernanda Mozzi, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestionFernando G Martínez, María E Cuencas Barrientos, Fernanda Mozzi, et al.
Pageof 5