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Applied and Environmental Microbiology
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July 19, 2015
Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle
Fabio Minervini, Giuseppe Celano, Anna Lattanzi, et al.
Antioxidants (Basel, Switzerland)
|
April 28, 2023
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, et al.
Microorganisms
|
December 28, 2019
Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou
Fabio Minervini, Jihen Missaoui, Giuseppe Celano, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Unveiling the survivability of probiotic CA15 strain with and without fluconazole co-administration and its effect on gut microbiota and metabolome through SHIME® model
Amanda Vaccalluzzo, Giuseppe Celano, Francesco Maria Calabrese, et al.
International Journal of Food Microbiology
|
March 31, 2020
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage
Raffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, et al.
Foods (Basel, Switzerland)
|
July 2, 2021
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, et al.
Food Chemistry
|
April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Foods (Basel, Switzerland)
|
January 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines
Yasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa, et al.
Antioxidants (Basel, Switzerland)
|
April 14, 2025
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines
Rosa Calvello, Giusy Rita Caponio, Antonia Cianciulli, et al.
European Journal of Clinical Investigation
|
January 22, 2020
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients
Leonilde Bonfrate, Domenica M Di Palo, Giuseppe Celano, et al.
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Search research articles
Search
Showing results (31-40 of 77) with videos related to
Sort By:
Page
of 8
Applied and Environmental Microbiology
|
July 19, 2015
Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle
Fabio Minervini, Giuseppe Celano, Anna Lattanzi, et al.
Antioxidants (Basel, Switzerland)
|
April 28, 2023
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, et al.
Microorganisms
|
December 28, 2019
Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou
Fabio Minervini, Jihen Missaoui, Giuseppe Celano, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Unveiling the survivability of probiotic CA15 strain with and without fluconazole co-administration and its effect on gut microbiota and metabolome through SHIME® model
Amanda Vaccalluzzo, Giuseppe Celano, Francesco Maria Calabrese, et al.
International Journal of Food Microbiology
|
March 31, 2020
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage
Raffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, et al.
Foods (Basel, Switzerland)
|
July 2, 2021
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, et al.
Food Chemistry
|
April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Foods (Basel, Switzerland)
|
January 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines
Yasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa, et al.
Antioxidants (Basel, Switzerland)
|
April 14, 2025
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines
Rosa Calvello, Giusy Rita Caponio, Antonia Cianciulli, et al.
European Journal of Clinical Investigation
|
January 22, 2020
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients
Leonilde Bonfrate, Domenica M Di Palo, Giuseppe Celano, et al.
Page
of 8