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Fernanda Mozzi

Showing results (31-40 of 45) with videos related to

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Journal of Agricultural and Food Chemistry|May 28, 2009
Effect of exopolysaccharides on the hydrolysis of beta-lactoglobulin by Lactobacillus acidophilus CRL 636 in an in vitro gastric/pancreatic systemMicaela Pescuma, Elvira María Hébert, Michèle Dalgalarrondo, et al.
Applied Microbiology and Biotechnology|October 14, 2011
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentationsCecilia Rodríguez, Tom Rimaux, María José Fornaguera, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beveragesLuciana Gabriela Ruiz Rodríguez, Víctor Manuel Zamora Gasga, Micaela Pescuma, et al.
Current Microbiology|July 1, 2020
Exploring the Genome of Fructobacillus tropaeoli CRL 2034, a Fig-Origin Strain that Produces High Levels of Mannitol from FructoseLuciana G Ruiz Rodríguez, Florencia Mohamed, Juliana Bleckwedel, et al.
Applied Microbiology and Biotechnology|February 25, 2016
S-layer production by Lactobacillus acidophilus IBB 801 under environmental stress conditionsSilvia-Simona Grosu-Tudor, Lucia Brown, Elvira M Hebert, et al.
Applied Microbiology and Biotechnology|July 9, 2013
Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteinsMicaela Pescuma, María Beatriz Espeche Turbay, Fernanda Mozzi, et al.
International Journal of Food Microbiology|August 25, 2007
Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involvedRoel Van der Meulen, Silvia Grosu-Tudor, Fernanda Mozzi, et al.
Current Microbiology|May 30, 2025
Microbial Selenization as a Strategy to Deliver Selenium and Selenium Nanoparticles in Mango-Passion Fruit Juice Fermented by Indigenous Lactic Acid BacteriaLaura Crespo, Franco Darío Della Fontana, Brenda Sede Lucena, et al.
Applied and Environmental Microbiology|June 6, 2006
Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymersFernanda Mozzi, Frederik Vaningelgem, Elvira María Hébert, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteriaAna Sofía Isas, María Salomé Mariotti Celis, José Ricardo Pérez Correa, et al.
Pageof 5

Showing results (31-40 of 45) with videos related to

Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|May 28, 2009
Effect of exopolysaccharides on the hydrolysis of beta-lactoglobulin by Lactobacillus acidophilus CRL 636 in an in vitro gastric/pancreatic systemMicaela Pescuma, Elvira María Hébert, Michèle Dalgalarrondo, et al.
Applied Microbiology and Biotechnology|October 14, 2011
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentationsCecilia Rodríguez, Tom Rimaux, María José Fornaguera, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beveragesLuciana Gabriela Ruiz Rodríguez, Víctor Manuel Zamora Gasga, Micaela Pescuma, et al.
Current Microbiology|July 1, 2020
Exploring the Genome of Fructobacillus tropaeoli CRL 2034, a Fig-Origin Strain that Produces High Levels of Mannitol from FructoseLuciana G Ruiz Rodríguez, Florencia Mohamed, Juliana Bleckwedel, et al.
Applied Microbiology and Biotechnology|February 25, 2016
S-layer production by Lactobacillus acidophilus IBB 801 under environmental stress conditionsSilvia-Simona Grosu-Tudor, Lucia Brown, Elvira M Hebert, et al.
Applied Microbiology and Biotechnology|July 9, 2013
Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteinsMicaela Pescuma, María Beatriz Espeche Turbay, Fernanda Mozzi, et al.
International Journal of Food Microbiology|August 25, 2007
Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involvedRoel Van der Meulen, Silvia Grosu-Tudor, Fernanda Mozzi, et al.
Current Microbiology|May 30, 2025
Microbial Selenization as a Strategy to Deliver Selenium and Selenium Nanoparticles in Mango-Passion Fruit Juice Fermented by Indigenous Lactic Acid BacteriaLaura Crespo, Franco Darío Della Fontana, Brenda Sede Lucena, et al.
Applied and Environmental Microbiology|June 6, 2006
Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymersFernanda Mozzi, Frederik Vaningelgem, Elvira María Hébert, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteriaAna Sofía Isas, María Salomé Mariotti Celis, José Ricardo Pérez Correa, et al.
Pageof 5