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Journal of Clinical Gastroenterology
|
May 25, 2010
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated patients: a pilot study
Francesca Valerio, Francesco Russo, Silvia de Candia, et al.
Journal of Food Science
|
November 20, 2013
Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens
Francesca Valerio, Stella Lisa Lonigro, Mariaelena Di Biase, et al.
Scientific Reports
|
November 28, 2023
Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts
Enrico V Perrino, Zuhair N A Mahmoud, Francesca Valerio, et al.
Journal of Nephrology
|
September 2, 2016
Incremental peritoneal dialysis: a 10 year single-centre experience
Massimo Sandrini, Valerio Vizzardi, Francesca Valerio, et al.
Applied and Environmental Microbiology
|
March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation
Raffaella Di Cagno, Erica Pontonio, Solange Buchin, et al.
Clinical Transplantation
|
December 25, 2009
Early (fifth day) vs. late (sixth month) steroid withdrawal in renal transplant recipients treated with Neoral(®) plus Rapamune(®): four-yr results of a randomized monocenter study
Silvio Sandrini, Gisella Setti, Nicola Bossini, et al.
Recenti Progressi in Medicina
|
August 30, 2008
[Atheroembolic renal disease: a diagnostic challenge]
Francesco Scolari, Silvia Turina, Chiara Venturelli, et al.
Foods (Basel, Switzerland)
|
December 11, 2022
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during <i>Lactiplantibacillus plantarum</i> ITM21B Fermentation in Liquid Sourdough
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, et al.
Foods (Basel, Switzerland)
|
February 21, 2019
Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a "Yeast-Free" Bread
Palmira De Bellis, Carlo Giuseppe Rizzello, Angelo Sisto, et al.
Journal of the Science of Food and Agriculture
|
June 1, 2018
Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1
Marzia Giribaldi, Francesco Gai, Pier Giorgio Peiretti, et al.
Page
of 6
Search research articles
Search
Showing results (21-30 of 52) with videos related to
Sort By:
Page
of 6
Journal of Clinical Gastroenterology
|
May 25, 2010
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated patients: a pilot study
Francesca Valerio, Francesco Russo, Silvia de Candia, et al.
Journal of Food Science
|
November 20, 2013
Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens
Francesca Valerio, Stella Lisa Lonigro, Mariaelena Di Biase, et al.
Scientific Reports
|
November 28, 2023
Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts
Enrico V Perrino, Zuhair N A Mahmoud, Francesca Valerio, et al.
Journal of Nephrology
|
September 2, 2016
Incremental peritoneal dialysis: a 10 year single-centre experience
Massimo Sandrini, Valerio Vizzardi, Francesca Valerio, et al.
Applied and Environmental Microbiology
|
March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation
Raffaella Di Cagno, Erica Pontonio, Solange Buchin, et al.
Clinical Transplantation
|
December 25, 2009
Early (fifth day) vs. late (sixth month) steroid withdrawal in renal transplant recipients treated with Neoral(®) plus Rapamune(®): four-yr results of a randomized monocenter study
Silvio Sandrini, Gisella Setti, Nicola Bossini, et al.
Recenti Progressi in Medicina
|
August 30, 2008
[Atheroembolic renal disease: a diagnostic challenge]
Francesco Scolari, Silvia Turina, Chiara Venturelli, et al.
Foods (Basel, Switzerland)
|
December 11, 2022
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during <i>Lactiplantibacillus plantarum</i> ITM21B Fermentation in Liquid Sourdough
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, et al.
Foods (Basel, Switzerland)
|
February 21, 2019
Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a "Yeast-Free" Bread
Palmira De Bellis, Carlo Giuseppe Rizzello, Angelo Sisto, et al.
Journal of the Science of Food and Agriculture
|
June 1, 2018
Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1
Marzia Giribaldi, Francesco Gai, Pier Giorgio Peiretti, et al.
Page
of 6