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Journal of Applied Microbiology
|
July 29, 2010
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression
M De Angelis, M Calasso, R Di Cagno, et al.
Applied and Environmental Microbiology
|
April 25, 2001
Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses
M De Angelis, A Corsetti, N Tosti, et al.
Applied and Environmental Microbiology
|
September 6, 2003
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species
F Minervini, F Algaron, C G Rizzello, et al.
Journal of Dairy Science
|
October 13, 2006
Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses
R Coda, E Brechany, M De Angelis, et al.
Journal of Applied Microbiology
|
July 28, 2001
Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology
Curtin AC, M De Angelis, M Cipriani, et al.
Applied and Environmental Microbiology
|
September 25, 2007
Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses
S Siragusa, M De Angelis, R Di Cagno, et al.
Journal of Agricultural and Food Chemistry
|
July 18, 2000
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling
A Corsetti, M Gobbetti, B De Marco, et al.
International Journal of Food Microbiology
|
September 21, 2010
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits
R Di Cagno, G Minervini, E Sgarbi, et al.
International Journal of Food Microbiology
|
April 20, 2010
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar
F Minervini, M De Angelis, R F Surico, et al.
Journal of Dairy Science
|
June 16, 2005
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties
C G Rizzello, I Losito, M Gobbetti, et al.
Page
of 6
Search research articles
Search
Showing results (31-40 of 51) with videos related to
Sort By:
Page
of 6
Journal of Applied Microbiology
|
July 29, 2010
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression
M De Angelis, M Calasso, R Di Cagno, et al.
Applied and Environmental Microbiology
|
April 25, 2001
Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses
M De Angelis, A Corsetti, N Tosti, et al.
Applied and Environmental Microbiology
|
September 6, 2003
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species
F Minervini, F Algaron, C G Rizzello, et al.
Journal of Dairy Science
|
October 13, 2006
Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses
R Coda, E Brechany, M De Angelis, et al.
Journal of Applied Microbiology
|
July 28, 2001
Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology
Curtin AC, M De Angelis, M Cipriani, et al.
Applied and Environmental Microbiology
|
September 25, 2007
Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses
S Siragusa, M De Angelis, R Di Cagno, et al.
Journal of Agricultural and Food Chemistry
|
July 18, 2000
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling
A Corsetti, M Gobbetti, B De Marco, et al.
International Journal of Food Microbiology
|
September 21, 2010
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits
R Di Cagno, G Minervini, E Sgarbi, et al.
International Journal of Food Microbiology
|
April 20, 2010
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar
F Minervini, M De Angelis, R F Surico, et al.
Journal of Dairy Science
|
June 16, 2005
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties
C G Rizzello, I Losito, M Gobbetti, et al.
Page
of 6