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

Lisa Solieri

Showing results (21-30 of 51) with videos related to

Pageof 6
Sort By:
Advances in Food and Nutrition Research|November 3, 2009
Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial propertiesPaolo Giudici, Maria Gullo, Lisa Solieri, et al.
Applied Microbiology and Biotechnology|February 4, 2020
Valorization of cheese whey using microbial fermentationsTeresa Zotta, Lisa Solieri, Lucilla Iacumin, et al.
Food Microbiology|December 3, 2013
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysisLisa Solieri, Aldo Bianchi, Giovanni Mottolese, et al.
FEMS Yeast Research|January 3, 2013
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycleLisa Solieri, Tikam Chand Dakal, Maria Antonietta Croce, et al.
Yeast (Chichester, England)|August 16, 2019
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxiiMelissa Bizzarri, Stefano Cassanelli, Michala Dušková, et al.
Biology|July 2, 2021
An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano CheeseSerena Martini, Lisa Solieri, Alice Cattivelli, et al.
International Journal of Food Microbiology|June 6, 2008
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheeseElisabetta Gala, Sara Landi, Lisa Solieri, et al.
Biology|July 26, 2020
Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano CheeseLisa Solieri, Andrea Baldaccini, Serena Martini, et al.
Frontiers in Microbiology|March 20, 2026
Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese productionMarianna Cristofolini, Maria Ronsivalle, Maria Pramazzoni, et al.
Yeast (Chichester, England)|July 11, 2008
Mitochondrial inheritance and fermentative : oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarumLisa Solieri, Oreto Antúnez, Josè Enrique Pérez-Ortín, et al.
Pageof 6

Showing results (21-30 of 51) with videos related to

Sort By:
Pageof 6
Advances in Food and Nutrition Research|November 3, 2009
Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial propertiesPaolo Giudici, Maria Gullo, Lisa Solieri, et al.
Applied Microbiology and Biotechnology|February 4, 2020
Valorization of cheese whey using microbial fermentationsTeresa Zotta, Lisa Solieri, Lucilla Iacumin, et al.
Food Microbiology|December 3, 2013
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysisLisa Solieri, Aldo Bianchi, Giovanni Mottolese, et al.
FEMS Yeast Research|January 3, 2013
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycleLisa Solieri, Tikam Chand Dakal, Maria Antonietta Croce, et al.
Yeast (Chichester, England)|August 16, 2019
A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxiiMelissa Bizzarri, Stefano Cassanelli, Michala Dušková, et al.
Biology|July 2, 2021
An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano CheeseSerena Martini, Lisa Solieri, Alice Cattivelli, et al.
International Journal of Food Microbiology|June 6, 2008
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheeseElisabetta Gala, Sara Landi, Lisa Solieri, et al.
Biology|July 26, 2020
Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano CheeseLisa Solieri, Andrea Baldaccini, Serena Martini, et al.
Frontiers in Microbiology|March 20, 2026
Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese productionMarianna Cristofolini, Maria Ronsivalle, Maria Pramazzoni, et al.
Yeast (Chichester, England)|July 11, 2008
Mitochondrial inheritance and fermentative : oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarumLisa Solieri, Oreto Antúnez, Josè Enrique Pérez-Ortín, et al.
Pageof 6