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Maria Calasso

Showing results (1-10 of 49) with videos related to

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Microorganisms|October 24, 2020
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory EvaluationGiuseppe Costantino, Maria Calasso, Fabio Minervini, et al.
Foods (Basel, Switzerland)|February 15, 2022
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy PlantGiuseppe Celano, Giuseppe Costantino, Maria Calasso, et al.
Foods (Basel, Switzerland)|April 26, 2019
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf ExtractGraziana Difonzo, Giacomo Squeo, Maria Calasso, 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.
Nutrients|December 6, 2018
New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over StudyMaria Calasso, Ruggiero Francavilla, Fernanda Cristofori, et al.
Journal of Dairy Science|July 6, 2015
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheeseMaria Calasso, Leonardo Mancini, Raffaella Di Cagno, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional propertiesFrancesco Caponio, Graziana Difonzo, Maria Calasso, et al.
Applied and Environmental Microbiology|November 19, 2013
Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruitsCarlo G Rizzello, Pasquale Filannino, Raffaella Di Cagno, et al.
Foods (Basel, Switzerland)|October 15, 2020
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different PreservativesGiuseppe Natrella, Graziana Difonzo, Maria Calasso, et al.
Proteomics|March 23, 2016
Functional proteomics within the genus LactobacillusMaria De Angelis, Maria Calasso, Noemi Cavallo, et al.
Pageof 5

Showing results (1-10 of 49) with videos related to

Sort By:
Pageof 5
Microorganisms|October 24, 2020
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory EvaluationGiuseppe Costantino, Maria Calasso, Fabio Minervini, et al.
Foods (Basel, Switzerland)|February 15, 2022
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy PlantGiuseppe Celano, Giuseppe Costantino, Maria Calasso, et al.
Foods (Basel, Switzerland)|April 26, 2019
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf ExtractGraziana Difonzo, Giacomo Squeo, Maria Calasso, 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.
Nutrients|December 6, 2018
New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over StudyMaria Calasso, Ruggiero Francavilla, Fernanda Cristofori, et al.
Journal of Dairy Science|July 6, 2015
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheeseMaria Calasso, Leonardo Mancini, Raffaella Di Cagno, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional propertiesFrancesco Caponio, Graziana Difonzo, Maria Calasso, et al.
Applied and Environmental Microbiology|November 19, 2013
Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruitsCarlo G Rizzello, Pasquale Filannino, Raffaella Di Cagno, et al.
Foods (Basel, Switzerland)|October 15, 2020
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different PreservativesGiuseppe Natrella, Graziana Difonzo, Maria Calasso, et al.
Proteomics|March 23, 2016
Functional proteomics within the genus LactobacillusMaria De Angelis, Maria Calasso, Noemi Cavallo, et al.
Pageof 5