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Francesca Valerio

Showing results (31-40 of 52) with videos related to

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Journal of Food Science|January 21, 2020
Microbiological and physicochemical parameters for predicting quality of fat and low-fat raw ground beef during refrigerated aerobic storageFrancesca Valerio, Panagiotis N Skandamis, Sebastiana Failla, et al.
Applied and Environmental Microbiology|August 9, 2005
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic foodPaola Lavermicocca, Francesca Valerio, Stella Lisa Lonigro, et al.
Foods (Basel, Switzerland)|February 13, 2025
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial StrainsMariaelena Di Biase, Daniel Scicchitano, Francesca Valerio, et al.
Foods (Basel, Switzerland)|October 26, 2024
Okra (<i>Abelmoschus esculentus</i> L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of BreadFrancesca Valerio, Mariaelena Di Biase, Valentina Cifarelli, et al.
Aging Clinical and Experimental Research|October 16, 2024
Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approachesAnna Rita Bavaro, Annamaria Tarantini, Angelica Bruno, et al.
Journal of Nephrology|December 3, 2011
Tacrolimus versus cyclosporine for early steroid withdrawal after renal transplantationSilvio Sandrini, Naveed Aslam, Regina Tardanico, et al.
Food Chemistry|December 17, 2016
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation productFrancesca Valerio, Amalia Conte, Mariaelena Di Biase, et al.
Foods (Basel, Switzerland)|September 23, 2022
Characterization of Dextran Produced by the Food-Related Strain <i>Weissella cibaria</i> C43-11 and of the Relevant <i>Dextransucrase</i> GenePalmira De Bellis, Massimo Ferrara, Anna Rita Bavaro, et al.
Food Chemistry|April 16, 2018
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruitsGabriella Santagata, Salvatore Mallardo, Gabriella Fasulo, et al.
International Journal of Food Sciences and Nutrition|February 28, 2019
<i>Lactobacillus plantarum</i> ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery productsMariaelena Di Biase, Anna Rita Bavaro, S Lisa Lonigro, et al.
Pageof 6

Showing results (31-40 of 52) with videos related to

Sort By:
Pageof 6
Journal of Food Science|January 21, 2020
Microbiological and physicochemical parameters for predicting quality of fat and low-fat raw ground beef during refrigerated aerobic storageFrancesca Valerio, Panagiotis N Skandamis, Sebastiana Failla, et al.
Applied and Environmental Microbiology|August 9, 2005
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic foodPaola Lavermicocca, Francesca Valerio, Stella Lisa Lonigro, et al.
Foods (Basel, Switzerland)|February 13, 2025
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial StrainsMariaelena Di Biase, Daniel Scicchitano, Francesca Valerio, et al.
Foods (Basel, Switzerland)|October 26, 2024
Okra (<i>Abelmoschus esculentus</i> L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of BreadFrancesca Valerio, Mariaelena Di Biase, Valentina Cifarelli, et al.
Aging Clinical and Experimental Research|October 16, 2024
Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approachesAnna Rita Bavaro, Annamaria Tarantini, Angelica Bruno, et al.
Journal of Nephrology|December 3, 2011
Tacrolimus versus cyclosporine for early steroid withdrawal after renal transplantationSilvio Sandrini, Naveed Aslam, Regina Tardanico, et al.
Food Chemistry|December 17, 2016
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation productFrancesca Valerio, Amalia Conte, Mariaelena Di Biase, et al.
Foods (Basel, Switzerland)|September 23, 2022
Characterization of Dextran Produced by the Food-Related Strain <i>Weissella cibaria</i> C43-11 and of the Relevant <i>Dextransucrase</i> GenePalmira De Bellis, Massimo Ferrara, Anna Rita Bavaro, et al.
Food Chemistry|April 16, 2018
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruitsGabriella Santagata, Salvatore Mallardo, Gabriella Fasulo, et al.
International Journal of Food Sciences and Nutrition|February 28, 2019
<i>Lactobacillus plantarum</i> ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery productsMariaelena Di Biase, Anna Rita Bavaro, S Lisa Lonigro, et al.
Pageof 6