Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Jesica E Blajman

Showing results (1-10 of 6) with videos related to

Pageof 1
Sort By:
Food Chemistry|September 12, 2021
Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterolsMariana S Lingua, Magali Gies, Adriana M Descalzo, et al.
Journal of the Science of Food and Agriculture|June 25, 2025
From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolicsMariana S Lingua, María Eugenia Sabatino, Alejandra Cuatrin, et al.
Revista Argentina De Microbiologia|November 29, 2015
[Probiotics in broilers' rearing: A strategy for intensive production models]Jesica E Blajman, María V Zbrun, Diego M Astesana, et al.
Revista Argentina De Microbiologia|July 18, 2017
Genetic diversity of thermotolerant Campylobacter spp. isolates from different stages of the poultry meat supply chain in ArgentinaMaría V Zbrun, Analía Romero-Scharpen, Carolina Olivero, et al.
Revista Argentina De Microbiologia|March 22, 2018
Development and storage studies of high density macrocapsules containing Lactobacillus spp. strains as nutritional supplement in young calvesDiego M Astesana, Jorge A Zimmermann, Laureano S Frizzo, et al.
Revista Argentina De Microbiologia|April 23, 2017
[Campylobacter jejuni O:19 serotype in Argentine poultry meat supply chain]Eugenia Rossler, Estefanía M Fuhr, Guillermina Lorenzón, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Food Chemistry|September 12, 2021
Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterolsMariana S Lingua, Magali Gies, Adriana M Descalzo, et al.
Journal of the Science of Food and Agriculture|June 25, 2025
From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolicsMariana S Lingua, María Eugenia Sabatino, Alejandra Cuatrin, et al.
Revista Argentina De Microbiologia|November 29, 2015
[Probiotics in broilers' rearing: A strategy for intensive production models]Jesica E Blajman, María V Zbrun, Diego M Astesana, et al.
Revista Argentina De Microbiologia|July 18, 2017
Genetic diversity of thermotolerant Campylobacter spp. isolates from different stages of the poultry meat supply chain in ArgentinaMaría V Zbrun, Analía Romero-Scharpen, Carolina Olivero, et al.
Revista Argentina De Microbiologia|March 22, 2018
Development and storage studies of high density macrocapsules containing Lactobacillus spp. strains as nutritional supplement in young calvesDiego M Astesana, Jorge A Zimmermann, Laureano S Frizzo, et al.
Revista Argentina De Microbiologia|April 23, 2017
[Campylobacter jejuni O:19 serotype in Argentine poultry meat supply chain]Eugenia Rossler, Estefanía M Fuhr, Guillermina Lorenzón, et al.
Pageof 1