Showing results (191-200 of 204) with videos related to

Sort By:
Pageof 21
Plos One|August 3, 2019
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivoresVesna Milanović, Andrea Osimani, Federica Cardinali, et al.
Scientific Reports|July 15, 2025
An in vitro neurobacterial interface reveals direct modulation of neuronal function by gut bacteriaJuan Lombardo-Hernandez, Jesús Mansilla-Guardiola, Riccardo Aucello, et al.
Gut|September 30, 2015
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolomeFrancesca De Filippis, Nicoletta Pellegrini, Lucia Vannini, et al.
Food Research International (Ottawa, Ont.)|March 26, 2022
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central ItalyLuca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Food Microbiology|September 7, 2024
Microbiota diversity of three Brazilian native fishes during ice and frozen storageRafaela C Baptista, Ilario Ferrocino, Matheus Pavani, et al.
Frontiers in Immunology|April 16, 2025
Vegetal oil-based ketogenic diet improves inflammation and fibrosis in experimental metabolic dysfunction-associated steatohepatitisAlessia Provera, Naresh Naik Ramavath, Laila Lavanya Gadipudi, et al.
FEMS Yeast Research|June 14, 2015
The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environmentsIsabelle Masneuf-Pomarede, Elodie Juquin, Cécile Miot-Sertier, et al.
Environmental Microbiome|September 30, 2022
Microbiome ethics, guiding principles for microbiome research, use and knowledge managementLene Lange, Gabriele Berg, Tomislav Cernava, et al.
Scientific Reports|March 8, 2020
Diet influences the functions of the human intestinal microbiomeMaria De Angelis, Ilario Ferrocino, Francesco Maria Calabrese, et al.
Frontiers in Microbiology|July 17, 2025
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiaeLisa Granchi, Francesca Patrignani, Angela Bianco, et al.
Pageof 21