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Lorenzo Nissen

Showing results (1-10 of 39) with videos related to

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Food & Function|September 20, 2021
Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (<i>Arthrospira platensis</i>)Flavia Casciano, Lorenzo Nissen, Andrea Gianotti
Nutrients|April 16, 2020
Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic ApproachLorenzo Nissen, Alessandra Bordoni, Andrea Gianotti
Microorganisms|April 3, 2021
Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial CommunityLorenzo Nissen, Flavia Casciano, Andrea Gianotti
Food & Function|March 17, 2021
Volatilome changes during probiotic fermentation of combined soy and rice drinksLorenzo Nissen, Flavia Casciano, Andrea Gianotti
FEMS Microbiology Letters|June 9, 2020
Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated reviewLorenzo Nissen, Flavia Casciano, Andrea Gianotti
Food Research International (Ottawa, Ont.)|April 6, 2020
Prebiotic potential of hemp blended drinks fermented by probioticsLorenzo Nissen, Emanuele di Carlo, Andrea Gianotti
Microorganisms|September 27, 2025
Are "Free From" Foods Risk-Free? Lactose-Free Milk Fermentation Modulates Normal Colon in a Gut Microbiota in Vitro ModelFlavia Casciano, Lorenzo Nissen, Alessandra Bordoni, et al.
Scientific Reports|January 27, 2023
Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut modelLorenzo Nissen, Flavia Casciano, Elena Babini, et al.
FEMS Microbiology Letters|July 9, 2005
Sorbitol synthesis by an engineered Lactobacillus casei strain expressing a sorbitol-6-phosphate dehydrogenase gene within the lactose operonLorenzo Nissen, Gaspar Pérez-Martínez, María J Yebra
Food Research International (Ottawa, Ont.)|March 20, 2019
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery productsDanielle Laure Taneyo Saa, Lorenzo Nissen, Andrea Gianotti
Pageof 4

Showing results (1-10 of 39) with videos related to

Sort By:
Pageof 4
Food & Function|September 20, 2021
Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (<i>Arthrospira platensis</i>)Flavia Casciano, Lorenzo Nissen, Andrea Gianotti
Nutrients|April 16, 2020
Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic ApproachLorenzo Nissen, Alessandra Bordoni, Andrea Gianotti
Microorganisms|April 3, 2021
Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial CommunityLorenzo Nissen, Flavia Casciano, Andrea Gianotti
Food & Function|March 17, 2021
Volatilome changes during probiotic fermentation of combined soy and rice drinksLorenzo Nissen, Flavia Casciano, Andrea Gianotti
FEMS Microbiology Letters|June 9, 2020
Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated reviewLorenzo Nissen, Flavia Casciano, Andrea Gianotti
Food Research International (Ottawa, Ont.)|April 6, 2020
Prebiotic potential of hemp blended drinks fermented by probioticsLorenzo Nissen, Emanuele di Carlo, Andrea Gianotti
Microorganisms|September 27, 2025
Are "Free From" Foods Risk-Free? Lactose-Free Milk Fermentation Modulates Normal Colon in a Gut Microbiota in Vitro ModelFlavia Casciano, Lorenzo Nissen, Alessandra Bordoni, et al.
Scientific Reports|January 27, 2023
Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut modelLorenzo Nissen, Flavia Casciano, Elena Babini, et al.
FEMS Microbiology Letters|July 9, 2005
Sorbitol synthesis by an engineered Lactobacillus casei strain expressing a sorbitol-6-phosphate dehydrogenase gene within the lactose operonLorenzo Nissen, Gaspar Pérez-Martínez, María J Yebra
Food Research International (Ottawa, Ont.)|March 20, 2019
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery productsDanielle Laure Taneyo Saa, Lorenzo Nissen, Andrea Gianotti
Pageof 4