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Journal of Dairy Science
|
May 23, 2007
Characterization of Italian cheeses ripened under nonconventional conditions
R Di Cagno, S Buchin, S de Candia, et al.
Journal of Applied Microbiology
|
March 13, 2003
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses
A Corsetti, M De Angelis, F Dellaglio, et al.
Journal of Dairy Science
|
November 5, 2013
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
R Di Cagno, I De Pasquale, M De Angelis, et al.
Applied and Environmental Microbiology
|
February 4, 2014
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices
P Filannino, G Cardinali, C G Rizzello, et al.
Food Microbiology
|
September 1, 2006
Defined multi-species semi-liquid ready-to-use sourdough starter
M Gaggiano, R Di Cagno, M De Angelis, et al.
International Journal of Food Microbiology
|
January 16, 2007
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs
M De Angelis, R Di Cagno, G Gallo, et al.
International Journal of Food Microbiology
|
September 22, 2007
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses
S de Candia, M De Angelis, E Dunlea, et al.
Alimentary Pharmacology & Therapeutics
|
June 20, 2017
Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge
R Mandile, S Picascia, C Parrella, et al.
Frontiers in Microbiology
|
July 24, 2019
Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity
E Pontonio, M Montemurro, D Pinto, et al.
International Journal of Food Microbiology
|
August 3, 2001
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey
M Albenzio, M R Corbo, S U Rehman, et al.
Page
of 6
Search research articles
Search
Showing results (41-50 of 51) with videos related to
Sort By:
Page
of 6
Journal of Dairy Science
|
May 23, 2007
Characterization of Italian cheeses ripened under nonconventional conditions
R Di Cagno, S Buchin, S de Candia, et al.
Journal of Applied Microbiology
|
March 13, 2003
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses
A Corsetti, M De Angelis, F Dellaglio, et al.
Journal of Dairy Science
|
November 5, 2013
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
R Di Cagno, I De Pasquale, M De Angelis, et al.
Applied and Environmental Microbiology
|
February 4, 2014
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices
P Filannino, G Cardinali, C G Rizzello, et al.
Food Microbiology
|
September 1, 2006
Defined multi-species semi-liquid ready-to-use sourdough starter
M Gaggiano, R Di Cagno, M De Angelis, et al.
International Journal of Food Microbiology
|
January 16, 2007
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs
M De Angelis, R Di Cagno, G Gallo, et al.
International Journal of Food Microbiology
|
September 22, 2007
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses
S de Candia, M De Angelis, E Dunlea, et al.
Alimentary Pharmacology & Therapeutics
|
June 20, 2017
Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge
R Mandile, S Picascia, C Parrella, et al.
Frontiers in Microbiology
|
July 24, 2019
Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity
E Pontonio, M Montemurro, D Pinto, et al.
International Journal of Food Microbiology
|
August 3, 2001
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey
M Albenzio, M R Corbo, S U Rehman, et al.
Page
of 6