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G Rizzello

Showing results (21-30 of 50) with videos related to

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Food Microbiology|December 4, 2012
Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat breadRossana Coda, Carlo G Rizzello, Raffaella Di Cagno, et al.
International Journal of Food Microbiology|September 3, 2018
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessingCarlo G Rizzello, Rossana Coda, Yaqin Wang, et al.
Applied and Environmental Microbiology|September 25, 2007
Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheesesS Siragusa, M De Angelis, R Di Cagno, et al.
Journal of Food Science|March 16, 2012
Utilization of African grains for sourdough bread makingRossana Coda, Raffaella Di Cagno, Carlo G Rizzello, et al.
Food Microbiology|September 1, 2018
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genesRossana Coda, Yan Xu, David Sàez Moreno, et al.
Frontiers in Microbiology|January 10, 2018
Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid BacteriaMichela Verni, Changyin Wang, Marco Montemurro, et al.
Journal of Dairy Science|June 16, 2005
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varietiesC G Rizzello, I Losito, M Gobbetti, et al.
International Journal of Food Microbiology|April 9, 2013
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentationPasquale Filannino, Loubna Azzi, Ivana Cavoski, et al.
International Journal of Food Microbiology|February 17, 2009
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperatureRaffaella Di Cagno, Rosalinda F Surico, Giovanna Minervini, et al.
Journal of Dairy Science|November 5, 2013
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheeseR Di Cagno, I De Pasquale, M De Angelis, et al.
Pageof 5

Showing results (21-30 of 50) with videos related to

Sort By:
Pageof 5
Food Microbiology|December 4, 2012
Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat breadRossana Coda, Carlo G Rizzello, Raffaella Di Cagno, et al.
International Journal of Food Microbiology|September 3, 2018
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessingCarlo G Rizzello, Rossana Coda, Yaqin Wang, et al.
Applied and Environmental Microbiology|September 25, 2007
Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheesesS Siragusa, M De Angelis, R Di Cagno, et al.
Journal of Food Science|March 16, 2012
Utilization of African grains for sourdough bread makingRossana Coda, Raffaella Di Cagno, Carlo G Rizzello, et al.
Food Microbiology|September 1, 2018
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genesRossana Coda, Yan Xu, David Sàez Moreno, et al.
Frontiers in Microbiology|January 10, 2018
Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid BacteriaMichela Verni, Changyin Wang, Marco Montemurro, et al.
Journal of Dairy Science|June 16, 2005
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varietiesC G Rizzello, I Losito, M Gobbetti, et al.
International Journal of Food Microbiology|April 9, 2013
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentationPasquale Filannino, Loubna Azzi, Ivana Cavoski, et al.
International Journal of Food Microbiology|February 17, 2009
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperatureRaffaella Di Cagno, Rosalinda F Surico, Giovanna Minervini, et al.
Journal of Dairy Science|November 5, 2013
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheeseR Di Cagno, I De Pasquale, M De Angelis, et al.
Pageof 5