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Marco Gobbetti

Showing results (1-10 of 262) with videos related to

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International Journal of Food Microbiology|September 18, 2018
The 7th International Symposium on Sourdough - "Sourdough for health"Emanuele Zannini, Marco Gobbetti
International Journal of Food Microbiology|October 25, 2024
The 8th international symposium on sourdough - "Sourdough for health"Emanuele Zannini, Marco Gobbetti
International Journal of Food Microbiology|October 12, 2016
EditorialBernard Onno, Marco Gobbetti
Proteomics|January 20, 2004
Environmental stress responses in Lactobacillus: a reviewMaria De Angelis, Marco Gobbetti
International Journal of Food Microbiology|January 15, 2010
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA)Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti
Current Opinion in Biotechnology|August 23, 2017
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinthPasquale Filannino, Raffaella Di Cagno, Marco Gobbetti
Foods (Basel, Switzerland)|June 2, 2021
Microbial Metabolic Pathways and the "Fermented Plant Foods-Human Health" AxisRaffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Journal of Food Science|August 10, 2016
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free ProductsCarlo Giuseppe Rizzello, Marco Montemurro, Marco Gobbetti
International Journal of Food Microbiology|March 1, 2017
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juiceRaffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Current Opinion in Clinical Nutrition and Metabolic Care|September 17, 2020
Healthy dietary patterns to reduce obesity-related metabolic disease: polyphenol-microbiome interactions unifying health effects across geographyCamilla Diotallevi, Francesca Fava, Marco Gobbetti, et al.
Pageof 27

Showing results (1-10 of 262) with videos related to

Sort By:
Pageof 27
International Journal of Food Microbiology|September 18, 2018
The 7th International Symposium on Sourdough - "Sourdough for health"Emanuele Zannini, Marco Gobbetti
International Journal of Food Microbiology|October 25, 2024
The 8th international symposium on sourdough - "Sourdough for health"Emanuele Zannini, Marco Gobbetti
International Journal of Food Microbiology|October 12, 2016
EditorialBernard Onno, Marco Gobbetti
Proteomics|January 20, 2004
Environmental stress responses in Lactobacillus: a reviewMaria De Angelis, Marco Gobbetti
International Journal of Food Microbiology|January 15, 2010
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA)Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti
Current Opinion in Biotechnology|August 23, 2017
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinthPasquale Filannino, Raffaella Di Cagno, Marco Gobbetti
Foods (Basel, Switzerland)|June 2, 2021
Microbial Metabolic Pathways and the "Fermented Plant Foods-Human Health" AxisRaffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Journal of Food Science|August 10, 2016
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free ProductsCarlo Giuseppe Rizzello, Marco Montemurro, Marco Gobbetti
International Journal of Food Microbiology|March 1, 2017
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juiceRaffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Current Opinion in Clinical Nutrition and Metabolic Care|September 17, 2020
Healthy dietary patterns to reduce obesity-related metabolic disease: polyphenol-microbiome interactions unifying health effects across geographyCamilla Diotallevi, Francesca Fava, Marco Gobbetti, et al.
Pageof 27