Search research articles
Contact Us
Filters
Showing results (21-30 of 49) with videos related to
Page
of 5
Sort By:
Journal of Dairy Science
|
April 20, 2024
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol
Mirco Vacca, Giuseppe Celano, Nadia Serale, et al.
Antioxidants (Basel, Switzerland)
|
April 28, 2023
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, et al.
Microorganisms
|
December 28, 2019
Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou
Fabio Minervini, Jihen Missaoui, Giuseppe Celano, et al.
Food Microbiology
|
June 4, 2017
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese
Maria Calasso, Leonardo Mancini, Maria De Angelis, et al.
Food Chemistry
|
August 3, 2017
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
Noemi Cavallo, Maria De Angelis, Maria Calasso, et al.
Experimental Dermatology
|
June 30, 2012
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes
Barbara Marzani, Daniela Pinto, Fabio Minervini, et al.
Foods (Basel, Switzerland)
|
July 2, 2021
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, et al.
Food Chemistry
|
April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Applied and Environmental Microbiology
|
March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation
Raffaella Di Cagno, Erica Pontonio, Solange Buchin, et al.
Applied and Environmental Microbiology
|
April 29, 2014
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese
Ilaria De Pasquale, Maria Calasso, Leonardo Mancini, et al.
Page
of 5
Search research articles
Search
Showing results (21-30 of 49) with videos related to
Sort By:
Page
of 5
Journal of Dairy Science
|
April 20, 2024
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol
Mirco Vacca, Giuseppe Celano, Nadia Serale, et al.
Antioxidants (Basel, Switzerland)
|
April 28, 2023
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, et al.
Microorganisms
|
December 28, 2019
Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou
Fabio Minervini, Jihen Missaoui, Giuseppe Celano, et al.
Food Microbiology
|
June 4, 2017
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese
Maria Calasso, Leonardo Mancini, Maria De Angelis, et al.
Food Chemistry
|
August 3, 2017
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
Noemi Cavallo, Maria De Angelis, Maria Calasso, et al.
Experimental Dermatology
|
June 30, 2012
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes
Barbara Marzani, Daniela Pinto, Fabio Minervini, et al.
Foods (Basel, Switzerland)
|
July 2, 2021
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, et al.
Food Chemistry
|
April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Applied and Environmental Microbiology
|
March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation
Raffaella Di Cagno, Erica Pontonio, Solange Buchin, et al.
Applied and Environmental Microbiology
|
April 29, 2014
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese
Ilaria De Pasquale, Maria Calasso, Leonardo Mancini, et al.
Page
of 5