Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Manuela Giordano

Showing results (21-30 of 28) with videos related to

Pageof 3
Sort By:
You have reached the last page of results.This site can display upto 28 results.
Nucleic Acids Research|November 28, 2007
Transcription of Satellite III non-coding RNAs is a general stress response in human cellsRut Valgardsdottir, Ilaria Chiodi, Manuela Giordano, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Autochthonous starter culture selection for Salame Piemonte PGI productionIrene Franciosa, Ilario Ferrocino, Maria Rita Corvaglia, et al.
Analytica Chimica Acta|June 13, 2012
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical propertiesLuca Rolle, Manuela Giordano, Simone Giacosa, et al.
Applied and Environmental Microbiology|July 29, 2018
Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa BeansJatziri Mota-Gutierrez, Cristian Botta, Ilario Ferrocino, et al.
Food Chemistry|September 25, 2016
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storageSimona Belviso, Barbara Dal Bello, Simone Giacosa, et al.
Natural Product Communications|March 12, 2013
Volatile compound formation during argan kernel roastingHanae El Monfalouti, Zoubida Charrouf, Manuela Giordano, et al.
Nucleic Acids Research|August 11, 2004
RNA recognition motif 2 directs the recruitment of SF2/ASF to nuclear stress bodiesIlaria Chiodi, Margherita Corioni, Manuela Giordano, et al.
Journal of the Science of Food and Agriculture|August 16, 2014
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pastaGiuseppe Zeppa, Simona Belviso, Marta Bertolino, et al.
Pageof 3

Showing results (21-30 of 28) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 28 results.
Nucleic Acids Research|November 28, 2007
Transcription of Satellite III non-coding RNAs is a general stress response in human cellsRut Valgardsdottir, Ilaria Chiodi, Manuela Giordano, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Autochthonous starter culture selection for Salame Piemonte PGI productionIrene Franciosa, Ilario Ferrocino, Maria Rita Corvaglia, et al.
Analytica Chimica Acta|June 13, 2012
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical propertiesLuca Rolle, Manuela Giordano, Simone Giacosa, et al.
Applied and Environmental Microbiology|July 29, 2018
Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa BeansJatziri Mota-Gutierrez, Cristian Botta, Ilario Ferrocino, et al.
Food Chemistry|September 25, 2016
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storageSimona Belviso, Barbara Dal Bello, Simone Giacosa, et al.
Natural Product Communications|March 12, 2013
Volatile compound formation during argan kernel roastingHanae El Monfalouti, Zoubida Charrouf, Manuela Giordano, et al.
Nucleic Acids Research|August 11, 2004
RNA recognition motif 2 directs the recruitment of SF2/ASF to nuclear stress bodiesIlaria Chiodi, Margherita Corioni, Manuela Giordano, et al.
Journal of the Science of Food and Agriculture|August 16, 2014
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pastaGiuseppe Zeppa, Simona Belviso, Marta Bertolino, et al.
Pageof 3