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G Rizzello

Showing results (31-40 of 50) with videos related to

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The British Journal of Nutrition|August 19, 2007
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat breadMaria De Angelis, Carlo G Rizzello, Giuditta Alfonsi, et al.
Applied and Environmental Microbiology|February 4, 2014
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juicesP Filannino, G Cardinali, C G Rizzello, et al.
International Journal of Food Microbiology|July 28, 2016
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goodsErica Pontonio, Carlo G Rizzello, Raffaella Di Cagno, et al.
Musculoskeletal Surgery|March 5, 2026
Are elderly patients undergoing blood transfusion during hip fracture surgery at risk of postoperative delirium: a retrospective observational studyA Laudisio, B Zampogna, G Francesco Papalia, et al.
Journal of Food Protection|February 3, 2007
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergyMaria De Angelis, Carlo G Rizzello, Enrico Scala, et al.
Microorganisms|May 3, 2020
New Insights into the Oenological Significance of <i>Candida zemplinina</i>: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian WinesPasquale Russo, Maria Tufariello, Raffaela Renna, et al.
Food & Function|January 28, 2017
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pastaCarlo G Rizzello, Michela Verni, Hanna Koivula, et al.
Journal of Agricultural and Food Chemistry|September 9, 2010
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cellsRaffaella Di Cagno, Francesco Mazzacane, Carlo G Rizzello, et al.
Frontiers in Microbiology|July 24, 2019
Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant ActivityE Pontonio, M Montemurro, D Pinto, 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.
Pageof 5

Showing results (31-40 of 50) with videos related to

Sort By:
Pageof 5
The British Journal of Nutrition|August 19, 2007
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat breadMaria De Angelis, Carlo G Rizzello, Giuditta Alfonsi, et al.
Applied and Environmental Microbiology|February 4, 2014
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juicesP Filannino, G Cardinali, C G Rizzello, et al.
International Journal of Food Microbiology|July 28, 2016
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goodsErica Pontonio, Carlo G Rizzello, Raffaella Di Cagno, et al.
Musculoskeletal Surgery|March 5, 2026
Are elderly patients undergoing blood transfusion during hip fracture surgery at risk of postoperative delirium: a retrospective observational studyA Laudisio, B Zampogna, G Francesco Papalia, et al.
Journal of Food Protection|February 3, 2007
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergyMaria De Angelis, Carlo G Rizzello, Enrico Scala, et al.
Microorganisms|May 3, 2020
New Insights into the Oenological Significance of <i>Candida zemplinina</i>: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian WinesPasquale Russo, Maria Tufariello, Raffaela Renna, et al.
Food & Function|January 28, 2017
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pastaCarlo G Rizzello, Michela Verni, Hanna Koivula, et al.
Journal of Agricultural and Food Chemistry|September 9, 2010
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cellsRaffaella Di Cagno, Francesco Mazzacane, Carlo G Rizzello, et al.
Frontiers in Microbiology|July 24, 2019
Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant ActivityE Pontonio, M Montemurro, D Pinto, 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.
Pageof 5