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Maria Calasso

Showing results (11-20 of 49) with videos related to

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International Journal of Food Microbiology|May 6, 2014
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white breadCarlo Giuseppe Rizzello, Maria Calasso, Daniela Campanella, et al.
European Journal of Nutrition|February 7, 2012
The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free dietMaria Calasso, Olimpia Vincentini, Francesco Valitutti, et al.
Antioxidants (Basel, Switzerland)|February 25, 2023
The Impact of Za'atar Antioxidant Compounds on the Gut Microbiota and Gastrointestinal Disorders: Insights for Future Clinical ApplicationsMohamad Khalil, Hala Abdallah, Danute Razuka-Ebela, et al.
Proteomics|September 12, 2012
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe mediumClaudio Giorgio Bove, Maria De Angelis, Monica Gatti, et al.
Applied and Environmental Microbiology|December 22, 2019
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta CheeseMaria Calasso, Fabio Minervini, Francesca De Filippis, et al.
Applied and Environmental Microbiology|February 12, 2013
Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400Maria Calasso, Raffaella Di Cagno, Maria De Angelis, et al.
Frontiers in Nutrition|February 28, 2022
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, et al.
International Journal of Food Microbiology|May 27, 2018
Novel insights on the functional/nutritional features of the sourdough fermentationMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Peptides|July 26, 2011
Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genesDaniela Pinto, Barbara Marzani, Fabio Minervini, et al.
Journal of Proteomics|November 16, 2013
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditionsSonya Siragusa, Maria De Angelis, Maria Calasso, et al.
Pageof 5

Showing results (11-20 of 49) with videos related to

Sort By:
Pageof 5
International Journal of Food Microbiology|May 6, 2014
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white breadCarlo Giuseppe Rizzello, Maria Calasso, Daniela Campanella, et al.
European Journal of Nutrition|February 7, 2012
The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free dietMaria Calasso, Olimpia Vincentini, Francesco Valitutti, et al.
Antioxidants (Basel, Switzerland)|February 25, 2023
The Impact of Za'atar Antioxidant Compounds on the Gut Microbiota and Gastrointestinal Disorders: Insights for Future Clinical ApplicationsMohamad Khalil, Hala Abdallah, Danute Razuka-Ebela, et al.
Proteomics|September 12, 2012
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe mediumClaudio Giorgio Bove, Maria De Angelis, Monica Gatti, et al.
Applied and Environmental Microbiology|December 22, 2019
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta CheeseMaria Calasso, Fabio Minervini, Francesca De Filippis, et al.
Applied and Environmental Microbiology|February 12, 2013
Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400Maria Calasso, Raffaella Di Cagno, Maria De Angelis, et al.
Frontiers in Nutrition|February 28, 2022
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, et al.
International Journal of Food Microbiology|May 27, 2018
Novel insights on the functional/nutritional features of the sourdough fermentationMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Peptides|July 26, 2011
Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genesDaniela Pinto, Barbara Marzani, Fabio Minervini, et al.
Journal of Proteomics|November 16, 2013
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditionsSonya Siragusa, Maria De Angelis, Maria Calasso, et al.
Pageof 5