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M Gobbetti

Showing results (11-20 of 51) with videos related to

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Critical Reviews in Food Science and Nutrition|September 11, 2010
Functional microorganisms for functional food qualityM Gobbetti, R Di Cagno, M De Angelis
Applied Microbiology and Biotechnology|October 9, 1998
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1A Corsetti, M Gobbetti, J Rossi, et al.
Journal of Food Protection|June 15, 2019
Inhibition of Proteolytic Enzymes from Pseudomonas fluorescens ATCC 948 and Angiotensin I-Converting Enzyme by Peptides from Zein, Hordein, and Gluten HydrolysatesM Gobbetti, E Smacchi, A Corsetti, et al.
International Journal of Food Microbiology|June 8, 2002
Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheeseA C Curtin, M Gobbetti, P L H McSweeney
FEMS Microbiology Letters|September 14, 1999
Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458E Smacchi, M Gobbetti, R Lanciotti, et al.
Journal of Agricultural and Food Chemistry|July 17, 2008
Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteriaC G Rizzello, A Cassone, R Di Cagno, et al.
Applied and Environmental Microbiology|August 31, 2000
Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4M Gobbetti, P Ferranti, E Smacchi, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|April 1, 1996
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from bovine beta-casein by chymosin, trypsin or chymotrypsinL Stepaniak, M Gobbetti, T Sørhaug, et al.
Journal of Applied Microbiology|March 29, 2000
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acidM Gobbetti, P Lavermicocca, F Minervini, et al.
Journal of Dairy Science|August 25, 2012
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilliR Di Cagno, I De Pasquale, M De Angelis, et al.
Pageof 6

Showing results (11-20 of 51) with videos related to

Sort By:
Pageof 6
Critical Reviews in Food Science and Nutrition|September 11, 2010
Functional microorganisms for functional food qualityM Gobbetti, R Di Cagno, M De Angelis
Applied Microbiology and Biotechnology|October 9, 1998
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1A Corsetti, M Gobbetti, J Rossi, et al.
Journal of Food Protection|June 15, 2019
Inhibition of Proteolytic Enzymes from Pseudomonas fluorescens ATCC 948 and Angiotensin I-Converting Enzyme by Peptides from Zein, Hordein, and Gluten HydrolysatesM Gobbetti, E Smacchi, A Corsetti, et al.
International Journal of Food Microbiology|June 8, 2002
Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheeseA C Curtin, M Gobbetti, P L H McSweeney
FEMS Microbiology Letters|September 14, 1999
Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458E Smacchi, M Gobbetti, R Lanciotti, et al.
Journal of Agricultural and Food Chemistry|July 17, 2008
Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteriaC G Rizzello, A Cassone, R Di Cagno, et al.
Applied and Environmental Microbiology|August 31, 2000
Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4M Gobbetti, P Ferranti, E Smacchi, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|April 1, 1996
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from bovine beta-casein by chymosin, trypsin or chymotrypsinL Stepaniak, M Gobbetti, T Sørhaug, et al.
Journal of Applied Microbiology|March 29, 2000
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acidM Gobbetti, P Lavermicocca, F Minervini, et al.
Journal of Dairy Science|August 25, 2012
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilliR Di Cagno, I De Pasquale, M De Angelis, et al.
Pageof 6