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

L Randazzo

Showing results (31-40 of 78) with videos related to

Pageof 8
Sort By:
Allergologia Et Immunopathologia|January 1, 1993
Diagnosis of allergy to cat epithelium in clinical practice. I. Value of skin testsC Granel, M Valencia, G Tapias, et al.
Microorganisms|February 25, 2022
Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and FeedPaola Foti, Alessandra Pino, Flora V Romeo, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 17, 2018
Enterococcus spp. in Ragusano PDO and Pecorino Siciliano cheese types: A snapshot of their antibiotic resistance distributionNunziatina Russo, Cinzia Caggia, Alessandra Pino, et al.
Microorganisms|February 27, 2026
Effect of Two Selected Probiotic <i>Leuconostoc mesenteroides</i> Bacteriocin-Producing Strains on Biopreservation and Organic Volatile Compounds in Model Cheese During Ripening and StorageFeyza Halima Mokdad, Zineb Benmechernene, Aldo Todaro, et al.
Microorganisms|June 15, 2023
Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional YeastsNunzio A Fazio, Nunziatina Russo, Paola Foti, et al.
Frontiers in Nutrition|May 7, 2020
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery ProductsCinzia Caggia, Rosa Palmeri, Nunziatina Russo, et al.
Scientific Reports|October 15, 2022
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portraitLaura Sola, Emanuele Quadu, Elena Bortolazzo, et al.
Frontiers in Microbiology|June 21, 2018
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt ConcentrationsAlessandra Pino, Maria De Angelis, Aldo Todaro, et al.
Food Microbiology|October 5, 2016
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formationStefania Carpino, Cinzia L Randazzo, Alessandra Pino, et al.
Microorganisms|December 31, 2025
Oral Administration of the Probiotic <i>Lacticaseibacillus rhamnosus</i> CA15 in a Large Cohort of Women with Bacterial Vaginosis and Mixed Vaginitis: Clinical Evidence from a Randomized, Double-Blind, Placebo-Controlled StudyAlessandra Pino, Amanda Vaccalluzzo, Stefano Cianci, et al.
Pageof 8

Showing results (31-40 of 78) with videos related to

Sort By:
Pageof 8
Allergologia Et Immunopathologia|January 1, 1993
Diagnosis of allergy to cat epithelium in clinical practice. I. Value of skin testsC Granel, M Valencia, G Tapias, et al.
Microorganisms|February 25, 2022
Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and FeedPaola Foti, Alessandra Pino, Flora V Romeo, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 17, 2018
Enterococcus spp. in Ragusano PDO and Pecorino Siciliano cheese types: A snapshot of their antibiotic resistance distributionNunziatina Russo, Cinzia Caggia, Alessandra Pino, et al.
Microorganisms|February 27, 2026
Effect of Two Selected Probiotic <i>Leuconostoc mesenteroides</i> Bacteriocin-Producing Strains on Biopreservation and Organic Volatile Compounds in Model Cheese During Ripening and StorageFeyza Halima Mokdad, Zineb Benmechernene, Aldo Todaro, et al.
Microorganisms|June 15, 2023
Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional YeastsNunzio A Fazio, Nunziatina Russo, Paola Foti, et al.
Frontiers in Nutrition|May 7, 2020
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery ProductsCinzia Caggia, Rosa Palmeri, Nunziatina Russo, et al.
Scientific Reports|October 15, 2022
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portraitLaura Sola, Emanuele Quadu, Elena Bortolazzo, et al.
Frontiers in Microbiology|June 21, 2018
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt ConcentrationsAlessandra Pino, Maria De Angelis, Aldo Todaro, et al.
Food Microbiology|October 5, 2016
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formationStefania Carpino, Cinzia L Randazzo, Alessandra Pino, et al.
Microorganisms|December 31, 2025
Oral Administration of the Probiotic <i>Lacticaseibacillus rhamnosus</i> CA15 in a Large Cohort of Women with Bacterial Vaginosis and Mixed Vaginitis: Clinical Evidence from a Randomized, Double-Blind, Placebo-Controlled StudyAlessandra Pino, Amanda Vaccalluzzo, Stefano Cianci, et al.
Pageof 8