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Marco Gobbetti

Showing results (21-30 of 262) with videos related to

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Applied and Environmental Microbiology|December 14, 2011
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal floursRossana Coda, Carlo Giuseppe Rizzello, Daniela Pinto, et al.
Food Microbiology|March 2, 2011
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteriaRossana Coda, Carlo Giuseppe Rizzello, Antonio Trani, et al.
Food Chemistry|September 13, 2014
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread makingCarlo Giuseppe Rizzello, Angela Cassone, Rossana Coda, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomesOlga Nikoloudaki, Francis Aheto, Raffaella Di Cagno, et al.
Computational and Structural Biotechnology Journal|September 30, 2020
Microbial high throughput phenomics: The potential of an irreplaceable omicsMarta Acin-Albiac, Pasquale Filannino, Marco Gobbetti, et al.
Journal of Proteomics|October 14, 2010
Proteomics of the bacterial cross-talk by quorum sensingRaffaella Di Cagno, Maria De Angelis, Maria Calasso, et al.
Food Microbiology|November 6, 2012
Exploitation of vegetables and fruits through lactic acid fermentationRaffaella Di Cagno, Rossana Coda, Maria De Angelis, et al.
Journal of Bacteriology|September 12, 2012
Draft genome sequence of Lactobacillus rossiae DSM 15814(T)Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, et al.
Advances in Food and Nutrition Research|September 26, 2025
Exploring alternative cereal flours and their potential for sourdough fermentation: Insights from Tritordeum and pseudocerealsBilal Sajid Mushtaq, Olga Nikoloudaki, Marco Gobbetti, et al.
International Journal of Food Microbiology|December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdoughFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Pageof 27

Showing results (21-30 of 262) with videos related to

Sort By:
Pageof 27
Applied and Environmental Microbiology|December 14, 2011
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal floursRossana Coda, Carlo Giuseppe Rizzello, Daniela Pinto, et al.
Food Microbiology|March 2, 2011
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteriaRossana Coda, Carlo Giuseppe Rizzello, Antonio Trani, et al.
Food Chemistry|September 13, 2014
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread makingCarlo Giuseppe Rizzello, Angela Cassone, Rossana Coda, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomesOlga Nikoloudaki, Francis Aheto, Raffaella Di Cagno, et al.
Computational and Structural Biotechnology Journal|September 30, 2020
Microbial high throughput phenomics: The potential of an irreplaceable omicsMarta Acin-Albiac, Pasquale Filannino, Marco Gobbetti, et al.
Journal of Proteomics|October 14, 2010
Proteomics of the bacterial cross-talk by quorum sensingRaffaella Di Cagno, Maria De Angelis, Maria Calasso, et al.
Food Microbiology|November 6, 2012
Exploitation of vegetables and fruits through lactic acid fermentationRaffaella Di Cagno, Rossana Coda, Maria De Angelis, et al.
Journal of Bacteriology|September 12, 2012
Draft genome sequence of Lactobacillus rossiae DSM 15814(T)Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, et al.
Advances in Food and Nutrition Research|September 26, 2025
Exploring alternative cereal flours and their potential for sourdough fermentation: Insights from Tritordeum and pseudocerealsBilal Sajid Mushtaq, Olga Nikoloudaki, Marco Gobbetti, et al.
International Journal of Food Microbiology|December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdoughFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Pageof 27